Hmmm we’ve been kind of fixated on desserts lately, probably because of all the March birthdays. That’s our excuse anyway. So one more great little, sweet, treat won’t hurt will it? Kyla whipped these up for Sunday dinner one time and let’s suffice it to say that they have been made again. These peanut butter oat cups are so rich you really only need one but you’ll probably have two. The fact that the base is oat makes them good for you, right?!? The flavour is reminiscent of good old Reese’s peanut butter cups only chocolatier. Anyway, just try these, you’ll be glad you did.
Peanut Butter Oat Cups
Course: DessertCuisine: vegan, vegetarian, gluten freeDifficulty: EasyServings
8
servingsPrep time
5
minutesCooking time
25
minutesTotal time
30
minutesIngredients
6 Tbsp of coconut oil
6 Tbsp of peanut butter
5 Tbsp of maple syrup (tree tears)
4 Tbsp of cocoa powder
1 tsp of vanilla
1 cup of rolled oats
1/8 tsp of salt
Directions
- Prepare 8 muffin cups. We use a silicone muffin tray and it works well.
- In a small pot over low heat, melt 5 Tbsp coconut oil along with 2 Tbsp of peanut butter, the maple syrup, cocoa powder, vanilla and salt.
- Remove from the heat and stir in the oats. Divide the mixture between the 8 muffin cups making an even layer in the bottom of each and then refrigerate.
- In the small pot over low heat, combine 4 Tbsp of peanut butter, 1 Tbsp of maple syrup, and 1 Tbsp of coconut oil. Stir into a smooth, runny paste and then scoop a little over each of the chocolate oat cups. Freeze for 15 to 20 minutes or until set.
- Store in the refrigerator if you don’t eat them all at once… but we think you will.
Notes
Peanut Butter Oat Cups