Chocolate Peanut Butter Oat Cups

These are the perfect little treat. I’ve made them so many times and still love them. I’ve seen the recipe made by a few different accounts on instagram – I got this from Rachel Hornibrook and have a similar version saved by hungry.happens. They both deserve credit, as it’s not my recipe.

The cups are like something you’d see in a coffee shop & you can make them for a fraction of the price.

I bought a silicone mini muffin tray to make them. If you don’t have one, you can improvise- line a loaf tin with parchment or use silicone cupcake cases. Another alternative is to roll small amounts into a ball.

I get 12 out of a batch and worked out that each one has 140 calories. If you make them in a different container, keep in mind that you can get 12 small cups.

Ingredients:

• 3 tbsp maple syrup
• 65g smooth peanut butter
• 1 tsp vanilla extract
• 2-3 tsp milk
• pinch of salt
• 2 tbsp ground almonds
• 85g oats
• 100g dark chocolate
• 1 tsp coconut oil

Method:

• In a large bowl, stir the maple syrup, peanut butter, vanilla and milk together. I often use a balloon whisk to bring it together, but stirring with a spoon works too.
• Pour in the oats, ground almonds and salt. Stir until combined.
• Place a heaped teaspoon – roughly 20g in your silicone mini muffin tray and repeat until mixture is all used.
• Press down the mixture with the back of a teaspoon to flatten it
• Melt dark chocolate and coconut oil together in the microwave, using 30 second bursts of heat. Stirring each time.
• When melted and smooth, pour a teaspoon onto each cup. If you have leftovers divide this among all the cups.
• Tilt the tray slightly to ensure chocolate covers all of the cup.
• Sprinkle with seasalt, if desired and allow to set for an hour in the fridge.

Tips:

• If you don’t like dark chocolate, replace with milk chocolate. My kids don’t like dark chocolate, so I make with that – so I get to eat them all😉
• I use a mixture of two different types of peanut butter, but using 100% peanut better is healthier.
• They keep well in the fridge in an airtight container and can also be frozen.
• If making as a slab, just press down the mixture well.