6 Ingredients No Bake Peanut Butter Chocolate Oat Cups (Vegan)
The whole family LOVED these little cups; they were gone in under 24 hours. They give off serious Reese’s Peanut Butter Cups vibes but way more healthy, loving and delicious. With only 6 ingredients that you most likely have in your pantry already – these NEED to be made! If you love these, you will also love my NO BAKE SNICKERS OAT CUPS!!
This recipe is so simple to make. Simply mix up the ingredients in a bowl. Divide the mixture up into 10 muffins slots and flatten them as best as you can. Freeze for at least 2 hours. Then get your peanut butter chocolate mixture going, melted in a small pot on LOW heat. Top with the chocolate and some flaky salt, freeze some more and enjoy! Another great dessert bite recipe are my HEALTHY TWIX CUPS!
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No Bake Peanut Butter Oat Cups
Ingredients
Cups:
- 1 cup old fashioned oats
- 1/4 cup almond flour
- 1 cup natural peanut butter
- 1/2 cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1/2 tsp salt
Chocolate Topping:
- 1/2 cup chocolate chips
- 2 tbs peanut butter
- flaky salt
Instructions
Cups:
- In a medium bowl, mix together the oats, almond flour, peanut butter, syrup, vanilla and salt. Transfer to a muffin tin lined with liners evenly amongst 10 slots. Flatten out as best as possible. Freeze the tray for at least 2 hours.
Chocolate Topping:
- In a small pot over low heat, melt the chocolate chips and peanut butter, stirring constantly until smooth and melted. Remove the tray from the freezer and drop about 1 -2 tbs of chocolate on the tops of each and smooth it out flat. Sprinkle with the flaky salt and freeze for another hour.
- Store in an airtight container in the freezer.
Notes
Nutrition
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Easy, delicious and a definite winner for high fiber plus protein.
I used Almond Butter, added a good dash of flax meal and Chia seeds. plan to drizzle a tad of dark chocolate on top of the mini cups ! can’t wait to try . Thanks !
Just made and wow! I think I will need to hide them so my kids don’t eat them all. I will admit that I couldn’t wait the two hours of freezing time so I went ahead and topped mine with the chocolate mixture after putting them in my bar pan (I made ten bars instead of muffins). After about 30 minutes in the freezer, I couldn’t resist trying one. Delicious! Great flavor of peanut butter and oats with the chocolate. I will likely make them even smaller next time for that perfect nighttime treat with a cup of tea.
I AM MAKING THESE‼️ I like all the feedback ideas. We all need a sweet moment 💞
These are DELICIOUS! Absolutely a new staple in the house – so good!
soooo easy
soooo good
easy and delicious!
Hello Stella,
Is the nutritional information above based on batch values or per oat cup?
Thank you
Leanne ❤
I am wondering the same? I want to try these but can’t until I know if 294 is per all ten or just one.
Per serving… only one little pb cup. Unfortunately!
These are fantastic! They don’t last long and have turned into my favorite sweet treat. The second time I made them I subbed in vanilla protein powder for the almond flour. Still turned out great and had some extra protein. I like them the original way better but the protein option was good too. Thank you. I also plan to try almond butter but don’t think they will hold together as well.
Hi Amy, thank you! I’m glad that you tried out the protein powder and it worked so nicely! I think I’m going to have to try it that way too!
These are a favorite. I make them in the mini muffin pan and they are perfect bite-size snacks that all my family loves. They don’t last long!
Thank you so much for trying this recipe and I need to switch to mini muffin tray myself because you’re right! They don’t last!
Is it 294kcal per cup?
I see it’s been asked a few times but can’t see it’s been answered
Can I use just regular flour instead of almond flour or will that completely change the recipe?
Hi Megan, I haven’t tried it but it might work. The taste might be ‘floury’
You should not consume regular flour that hasn’t been cooked.
These were delicious!!
Hi Vicki, Thanks for trying the recipe! Glad you enjoyed!
My absolute favourite new snack! Love it so much
Hi Hollie, Glad you tried it and you enjoyed it!
These came out totally soft and squishy. They taste good, but don’t hold their shape.
THey probably need more time in the freeezer
Can I use gluten free flour instead of almond flour?
HI Jessica, I would use ground up nuts or seeds as an alternative or oat flour. If the gluten flour doesn’t have any particular taste associated to it, then it should work as well.
I used gluten free 1:1 flour when I made it and I liked them a lot! Didn’t even notice. It was Bob’s Red Mill brand!
I used protein powder instead of flour.
Hi! Are these supposed to be made in a regular sized muffin pan? If I wanted to do them in a mini muffin pan, should I fill them to the top with the oat mixture first?
Hi RO, only fill the mini muffin tray 3/4 cup way full.