For the cups
- 1 egg
- 2 tbsp. coconut blossom sugar
- 1/2 tsp. vanilla paste
- 1 1/2 cups (120g) rolled oats
- 1/2 cup (40g) coconut flakes
- 1/3 cup (75g) butter, melted
- 1/4 cup (30g) spelt flour
For the filling
- 1.7 oz. (50g) white chocolate, melted (optional)
- 3 cups Skyr with fruits (e.g. apricot/sea buckthorn, cherry or blueberry)
- fresh apricots or berries
- In a large bowl mix coconut blossom sugar with the egg and vanilla paste on high speed until light and fluffy – takes about 4-5 minutes. Add the rolled oats, coconut flakes and the melted butter to the bowl and mix until well combined. Add the flour on top and mix in as well – the dough will be quite sticky. Let rest for about 5 minutes. Grase a muffin tin and divide the batter into 6 equal amounts and press into the muffin tin to the bottom and sides to get a nice crust for the cups. If the dough is still too sticky, make your fingers a bit wet – that should help. Place the muffin tin with the dough in the fridge for about 30 minutes.
- Preheat the oven to 350˚F (180°C). Line the cookie cups with a small piece of baking parchment each and fill with baking beans. Bake for 16-19 minutes until the edges are golden brown. Take out of the oven and let cool down a bit in the muffin tin, then remove carefully with a sharp knife and let cool down completely on a wire rack.
- If you want the cookie cups to stay longer crunchy, I recommend to brush them with melted chocolate – that keeps the filling from soaking the cookie. Melt the chocolate glaze in a bowl over a pot with simmering water (or carefully in a microwave) and brush the insides of the cookie cups and let dry.
- The skyr cups with fruits have two layers – one with the pure skyr on top and the bottom filled with a fruit layer. Remove the top part and leave the fruit filling in the cups. Cut the fruits into small dices and fill into the cups. Add the fruit filling on the fresh fruits and top with the regular skyr. Decorate with some fresh fruits and serve.
- Enjoy baking!