• 2 cups oatmeal
  • ½ cup diced plums
  • ¼ cup of coconut sugar
  • ¼ cup of pistachios
  • 3 tbsp white chocolate chips
  • 1 tbsp flaxseed
  • ½ tsp cardamom ground
  • ⅛ tsp sea salt
  • 1 cup water
  • 1 cup sugar-free non-dairy drink
  • 2 tbsp of maple syrup
  • 2 tbsp vanilla extract
  • Approximately ½ tza of plum cut into thin slices (10 slices)
  • 2 tbsp white chocolate chips
  • 2 tbsp greasy coconut milk
  • 2 cd those of chopped pistachios
  • Cardamom, to sprinkle


Preheat oven to 350°F

Grease a 12-count cupcake pan with a little cooking oil.

In a medium bowl, place rolled oats, diced plums, coconut sugar, pistachios, white chocolate chips, flaxseeds, cardamom, and sea salt. In small bowl, combine water, non-dairy beverage, maple syrup, and vanilla extract.

Pour wet mixture into medium bowl and stir until combined.

p>Pour ⅓ of a serving ladle of oatmeal mixture into the muffin tin. You will have to fill 10 of them; make sure the mix ratio is about the same in each.

Top each cup of oatmeal with a slice of prune. Place the sheet in the oven and bake for 23-24 minutes, or until the edges of each oatmeal cup are golden brown.

Place the cupcake pan on a cooling rack for 15 -20 minutes.

While the oatmeal tarts are cooling, heat the white chocolate chips and coconut milk in a double boiler, stirring until melted and smooth.

Once the oatmeal tarts are cool enough to unmold and firmer, use a thin knife or butter spatula to loosen them from the pan. You can gently rotate the mold to remove them, or use a spoon. Pour the white chocolate mixture over the tartlets, sprinkle with pistachios and, using a fine strainer, decorate with cardamom. Serve.

It will last for 1 week in the refrigerator.

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