Peanut Butter and chocolate Oat cups
Jump to:
- ❤️ Why These Peanut Butter and Chocolate Oat cups Are So Good
- 🍌 Ingredients & Notes
- 🧑🍳 Instructions (Step-by-Step)
- 🥣 Products I Used
- 💡 Expert Tips
- 📖 Recipe Card
❤️ Why These peanut butter and chocolate oat cups Are So Good
I love a pb and chocolate cup. I don’t have a sweet tooth so I think its the combination of salty from the peanut butter and sweet from the chocolate is what I find so appealing. But realisitically I shouldn’t eat the store bought version too often so I came up with this version. I tweaked the recipe to make it my own by adding date paste to the oats instead of maple syrup. Gluten free, and no bake these are a winner when you’re craving something a little extra. What’s even better is that I use my mini muffin tin to make these so they’re the perfect, bite size treat you can feel good about eating!
🍌 Ingredients & Notes
For these Peanut Butter Chocolate Oat cups, you’ll need:
Oats ( certified gluten free if needed )
Dates for the date paste
Peanut butter, preferably smooth
Dark Chocolate and coconut oil.
🧑🍳 Instructions (Step-by-Step)
Step 1: Make your date paste by adding 1 cup of pitted dates to a bowl and covering with boiling water. Let it sit between 10/15 minutes. Once softened, add dates only to a blender along with 1/4 cup of the liquid. Blend until it forms a smooth paste. (you may need more or less water depending on your dates so adapt accordingly ). Remove date paste from your blender and set aside. This recipes yields more that is necessary for the recipe so you’ll have extra for another recipe!
Step 2: In a bowl combine oats, date paste and peanut butter. This will form your base so make sure everything is incorporated well.
Step 3: Use a well oiled mini muffin tin. Using a small ice cream scoop, fill each space about 3/4 of the way full and compact down.
Step 4: Add a teaspoon of smooth peanut to each oat base.
Step 5: Once done, melt dark chocolate with the coconut oil. I use the double boiler method. Pour a small amount to each cup so that the surface is covered.
Step 6: Refrigerate for an hour. I use a small spatula or small spoon to scoop each cup out of the mold.
Step 7: Enjoy!
🥣 PRODUCTS I USED
This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. If you buy through these links, I may earn a commission at no extra cost to you.
💡 Expert Tips
- Date paste* Make your date paste by adding 1 cup of pitted dates to a bowl and covering with boiling water. Let it sit between 10/15 minutes. Once softened, add dates only to a blender along with 1/4 cup of the liquid. Blend until it forms a smooth paste. (you may need more or less water depending on your dates so adapt accordingly ). Remove date paste from your blender and set aside. This recipes yields more that is necessary for the recipe so you’ll have extra for another recipe!
📖 RECIPE CARD
Ingredients
Equipment
Method
- Step 1: Add oats, peanut butter and date paste to a bowl and combine thoroughly.
- Step 2: Add oat base to an oiled muffin tin with a small ice cream scoop (about 3/4 way full). Compact down.
- Step 3: Add a tsp of smooth peanut butter to each base.
- Step 4: In a double boiler add the dark chocolate along with the coconut oil and gently stir until fully melted. Pour a small amount onto each pb cup so that the entire surface is covered ( about a tsp ).
- Step 5: Add muffin tin to the fridge for an hour.
- Step 6: With a small spoon, gently wedge each pb cup away from the sides and scoop each cup out.
- Step 7: Enjoy!
TRY SOMETHING ELSE…
Leave a Reply