Coconut Jam Cups - Nathalie Gleitman
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Coconut Jam Cups

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by Nathalie
Step by step recipe - 30 Min
February 18, 2021

Tip: If you have a histamine intolerance, use berries such as blueberries, blackberries, cherries or currants. Also, use white vegan chocolate instead of dark chocolate.

Serves 6
Cooks in 30 Minutes
Difficulty Easy


For the cups:
100g oats
50g shredded coconut
40g coconut oil
60g maple syrup
Pinch of vanilla
For the jam:
60g mixed frozen berries
1/2 tbsp chia seeds
1 tbsp maple syrup (optional)
For the topping:
60g chocolate (dark or white)
1tbsp coconut oil


Preheat the oven to 160°C and line a muffin tray with muffin paper. Place all the ingredients for the cups into a bowl and mix well. Equally divide the crumbles into the muffin cups. press well into the muffin cups and leave a little hole in the middle for the jam. Bake for 15 minutes in the oven and let the cups cool off completely.

For the jam, place the frozen berries, chia seeds and maple syrup into a small saucepan and simmer until you have a jam like consistency. Place 1 tsp of jam into each cup.

Melt the chocolate with 1tbsp of coconut oil in a water bath and pour on the cups. Store in the fridge up to one week.


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