White Chocolate & Berry Spread Cups

Prep Time: 30 | Cook Time: 120 | Serves: 12

What's on the menu for Easter? Whatever your choice this year, we bet that dessert remains the highlight of the day! And, if the perfect, yet unique chocolate recipe is what you've been looking for, we have an irresistible suggestion for you!

Our creative ambassador, Amrita created a spotlight stealing white chocolate recipe, which she boosted with superfoods for an extra touch of flavour and nourishment.


  • White chocolate layers
  • 200g white chocolate
  • 2 tbsp (27g) Naturya Coconut Oil
  • Berry & Nut layer
  • 1/2 Cashew & Hazelnut spread
  • 40g Naturya Superberries Breakfast Boost
  • 40g Naturya Coconut Oil
  • 1 tbsp freeze dried strawberry powder
  • 1 tbsp dried strawberries
  • 3 tbsp white chocolate chips/ broken pieces
  • For the jam layer
  • 1 tbsp jam for each cup


Line a muffin tin with cupcake cases.

Melt half of the white chocolate layer ingredients in the microwave.

Layer the bottom of the cupcake cases and freeze for 15 mins.

In the meantime, make the berry nut spread layer. Melt the coconut oil in the microwave. Mix it with all of the other berry & nut layer ingredients. 

Layer the mixture on the white chocolate layer and freeze for an hour. 

Remove from the freezer and add 1 tablespoon of jam on top of each cup. Return to freezer for 30 minutes.

Finally, melt the other half of the white chocolate layer ingredients and add on top of the now frozen cups. 

Freeze for 30 more minutes and prepare to enjoy the most refreshing, fruity and rich dessert!

Made using:

Superberries Breakfast Boost - 150g Pouch (10 Serves)
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