I'm a sucker for a no-bake snack. I love how simple they are to make and you can't really mess them up! also peanut butter AND chocolate? the perfect duo.
Making these in the summertime means no sweating in the kitchen while the oven is on. It just means a few minutes of prepping and then you can sit down and relax while they chill in the fridge/freezer for a little while, then they're good to go!
- PEANUT BUTTER CHOCOLATE OAT CUPS -
You will need:
For the base:
- 1 cup oat flour
- 1/3 cup desiccated coconut
- 1/4 cup vegan caramel protein powder
- 1/3 cup maple syrup
- 2 tbsp coconut oil, melted
Middle layer:
- 1/2 cup smooth peanut butter
- 2 tbsp coconut oil, melted
- 1/2 tbsp maple syrup
- 3/4 cup vegan chocolate
Method:
1. Add the oat flour, desiccated coconut, and protein powder to a bowl. Pour in the maple syrup and coconut oil and mix to combine. If the mixture is too dry you could also add a splash of dairy-free milk.
2. Divide the mixture between 12 silicone cupcake cases and press the mixture down.
3. In a small bowl, combine the peanut butter, coconut oil, and maple syrup. Divide the mixture between the 12 cases.
4. Melt the vegan chocolate in the microwave in 35-second bursts, mixing in between. Pour the melted chocolate on top of the peanut layer and use a spoon to smooth it out to create an even layer.
5. Place the oat cups in the freezer for at least 1 hour to set and enjoy.
Keep the oat cups stored in a container in the fridge!
Post a Comment