*Print: Il-Pompa tal-Petrol by Te fit-Tazza

Makes 6

Prep time 30 mins + 60 mins chilling


For shells

1/4 cup mashed banana
1/4 cup agave or honey
1/2 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/4 cup rolled oats

For filling

Cacao powder
Espresso shot.

To plate

Vanilla Ice-cream


Combine the shell ingredients together and press into cupcake moulds. Bake for 20mins or until golden brown. Prepare the filling by mixing the ingredients in a food processor. Pour the mix into each oat cup and put in the fridge to set for an hour.

Serve with a side of vanilla ice cream and berries.

Christina Farrugia

Christina Farrugia

Shares her love for food as PoppySeed online. PoppySeed was born out of a desire to live a healthier, happier and more wholesome life, whilst still getting to enjoy delicious food.

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