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The chocolate, the shell, the CRACK? Perfection 🥰. This recipe combines creamy oats, tangy raspberries, and a satisfying chocolate shell. Blend, layer, refrigerate, and enjoy the perfect bite of texture and flavor. The silky oats pair beautifully with the tart raspberries and the snap of the chocolate shell. Give this a go and let me know what you think!
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Blend the oats with cocoa powder and chocolate protein until combined.
Add water and 50 g of Greek yoghurt to the dry mixture and stir until smooth.
Refrigerate the mixture for at least 4 hours or overnight.
Mix 85 g of Greek yoghurt with fresh raspberries until combined.
Spread the raspberry yoghurt mixture evenly over the chilled oats.
Pour the melted chocolate over the top and refrigerate for about 10 minutes until the chocolate hardens.
Crack the hardened chocolate shell with a spoon and enjoy!
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You can substitute water with milk or any plant-based milk for a creamier texture.
Use frozen raspberries if fresh ones are unavailable, but thaw them before mixing.
For a sweeter taste, add a drizzle of honey or maple syrup to the oats base.
Can I use a different protein powder?
Yes, you can use any protein powder you prefer, but it may slightly alter the flavor.
How long can I store this in the fridge?
You can store the assembled oats in the fridge for up to 2 days, but the chocolate shell may lose its crispness.
Can I skip the chocolate shell?
Yes, you can skip the chocolate shell, but it adds a delightful texture to the dish.
What can I use instead of raspberries?
You can use strawberries, blueberries, or any other fresh fruit you like.
Can I make this vegan?
Yes, use a plant-based yoghurt and vegan chocolate to make this recipe vegan-friendly.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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