- 2 cups oatmeal
- ½ cup diced plums
- ¼ cup of coconut sugar
- ¼ cup of pistachios
- 3 tbsp white chocolate chips li >
- 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) li>
- 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.