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When I got asked try Nutchello, I jumped at the opportunity. Nutchello is a flavored nut- based beverage, meant to be enjoyed at a snack. When I went to Wal-mart to pick some up, I actually felt enticed to purchase all the flavors. I loved all of them, so did my kids.
The flavors that are offered include Rich Dark Chocolate and Walnuts, Caramel-Almond and Cashew, and Toasted Coconut and Cashews. View all of them here.
All of these flavors contain no artificial colors, flavors or “funny business.” All flavors are less than 100 calories per serving and taste best when poured over ice.
This came at the perfect time. I have been drinking a lot of coffee lately, and have been looking for alternatives for an afternoon pick-me-up. I found the perfect combination for a satisfying afternoon treat. Toasted Coconut and Cashews flavored Nutchello paired with a Flourless oatmeal cookie cup with raspberry filling. Yum.
The tartness of the raspberry tastes amazing with the Toasted Coconut and Cashews Nutchello, and this was an awesome treat. My flourless oatmeal cookie cups are gluten-free and dairy-free. They aren’t super sweet and really tasted great.
Baking homemade cookies can seem overwhelming to do on the spot. But cookies only take a few minutes to bake. These cookies don’t require a lot of ingredients. these were actually really easy.
I made these cookie cups in my silicone baking cups. You could make them in muffin tins as well. I used a shot glass to turn it into a “Cookie Cup” I imprinted the cookie cup again with the shot glass after I removed them from the oven.
Flourless Oatmeal Cookie Cups with Raspberry Filling
1 cup of rolled oats
2 tablespoons of brown sugar- or honey
1/2 teaspoon baking soda
2 tablespoons of unsweetened coconut flakes
1 teaspoon vanilla
2 teaspoons of coconut oil
2 tablespoons of almond milk.
1 cup of fresh raspberries
1 teaspoon of corn starch
1 teaspoon honey
Method: Preheat oven to 350 f. Mix all of the cookie ingredients in a mixer. With cookie scoop scoop, scoop 1 inch by 1 inch portions into baking cups. Use a shot glass to mold your cookie cup. Bake the cookies in the oven for 10-12 minutes. remove from oven. mold each cup with a shot glass again, while the cookie dough is still hot. let cookie cups cool. For the filling: place raspberries, corn starch and honey in a saucepan over medium heat. heat until raspberries turn into a sauce. remove from heat and let cool. Once cookie cups are cool, fill them with raspberry filling.
This combo was just so good! You really need to check out Silk’s Nuchello. It does not disappoint! Don’t forget to check them out to learn more about the product and all of the wonderful flavors, now available at Wal-Mart.