By Spamellab


  • 100g oats
  • 70g sweetener
  • 30g cocoa powder
  • 1 teaspoon baking powder
  • 150ml milk of choice
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • 3 heaped teaspoons Fabalous Hazelnut & Cocoa Spread
  • 75g frozen raspberries
  • 50g raspberry dark chocolate, chopped




  • Preheat the oven to 180C and lightly grease 3-4 ramekin dishes.
  • Place the oats, sweetener, cocoa powder, baking powder, milk, almond butter and vanilla and blend until a batter forms.
  • Stir in most of the raspberries and chocolate then spoon half the mixture between the tins.
  • Add a heaped teaspoon of chocolate spread into the middle of each then top with the remaining mixture and sprinkle over the rest of the chocolate and raspberries.
  • Bake for 10-15 minutes until mostly set and risen, then enjoy hot or cold (straight out of the oven is best!).


Developed by Spamellab with Fabalous Hazelnut & Cocoa Spread.