They taste exactly like a delicious blueberry muffin and are served in the Chasseur Antique Cream Mini Cocottes.
Recipe and video credit: @eliya.eats
Ingredients 8
40 g oats
20 g white choc/vanilla protein
1⁄2 tbsp sweetener
1⁄2 tsp baking powder
50 g yogurt
80 ‒ 100 ml almond milk
30 g blueberries, fresh, frozen
10 g white choc
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Method 4
Blend all ingredients except the and chopped until smooth.
Gently fold in the and most of the chopped , reserving some chocolate for the top. Mix well.
Transfer the mixture to a mini cocotte or oven-safe dish. Airfryer method: airfry at 150°C for 5 minutes, then 160°C for 10–15 minutes.
Transfer the mixture to a mini cocotte or oven-safe dish. Oven method: bake at 185°C for 25 minutes.
Chasseur Australia's tips
Eliya uses Macro Mike caramelised white chocolate protein.
Add more almond milk if the mixture is too thick.
