Ingredients:

for the base

3/4 of a cup of pecans ground into a meal

1/4 of a cup of grounded oats

2 tablespoon of almond butter or nut butter of your choice

1 tablespoon of coconut oil

1tablespoon of maple syrup or honey

1/2 teaspoon of cinnamon

a pinch of sea salt

for the raspberries filling

150 gr of fresh raspberries

for the chocolate layer:

3 tablespoon of coconut oil

3 tablespoon of maple syrup or honey

2 tablespoon of raw cacao powder

add the pecans end oats into a food processor until they form a flour. Add the remaining ingredients: coconut oil, almond butter, maple syrup cinnamon and the pinch of salt and blitz again until a sticky dough forms.

Line a muffin tin with baking paper or use a silicon muffins mould.portion the dough into each muffin cups and press down until smooth. Place the tin in the freezer.

For the raspberries filling simply mash up the raspberries with a fork. You can add an teaspoon of maple syrup if you like it sweeter.

Place 1 teaspoon of the raspberries compote in the middle of each cups. Place back into the freezer.

For the chocolate sauce whisk the coconut oil with the cacao powder, maple syrup until no clumps remain. Pour the chocolate sauce on top of each of your cups distributing evenly.  Place the tin back in the freezer for at least 1 hour to allow all the ingredients to set. Take them out of freezer half an hour before serving and decorate with fresh raspberries or shredded coconuts.