No Bake Snickers Oat Cups

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The response to my 6 Ingredient No Bake Peanut Butter Oat Cups was wild! I knew I had to create this Snickers version using dates and peanuts! Trust me when I tell you, this Snickers version will not disappoint you and your family!

There are three layers to this delicious treat. The first layer is comprised of oats, peanut butter (or almond butter), almond flour (or protein powder), maple syrup (or honey), vanilla and salt. This layer comes together in no time, in a bowl.

The second layer is made from Medjool dates, a milk of your choice and peanuts. You only have to process the dates and milk in your food processor or blender. Please see the photo below for the caramel layer.

The final layer is simply some chocolate chips and a little more peanut butter. You simply melt them together until smooth and drippy and pour it on over the caramel. I definitely always advise to throw some flaky sea salt to finish!

Make sure you store the leftovers of these cups in an airtight container, in your freezer. They will fall apart otherwise. I also recommend using a silicone muffin tray for this recipe. This ensures easy removal of the cups. Otherwise you should use muffin liners. If you like this recipe you will also love my Healthy Twix Cups.

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No Bake Snickers Oat Cups

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5 from 1 vote

Servings: 12

Prep Time: 5 minutes mins

chill time: 4 hours hrs

Total Time: 4 hours hrs 5 minutes mins

A healthier alternative to a Snickers bar that uses oats, peanut butter, dates and chocolate. You will fall more in love with this no bake cup recipe!

Equipment

• Large mixing bowl
• 12 slot silicone muffin tray
• small pot

Ingredients 

US CustomaryMetric

Base Oat Layer:

• 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

Caramel Layer:

• 1 cup medjool dates, packed + pitted
• 4 tbs milk of choice
• 1/3 cup roasted peanuts

Chocolate Topping:

• 1/2 cup chocolate chips
• 1 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 tray lined with liners, evenly amongst 12 slots. Flatten out as best as possible. Freeze the cups for at least 2 hours.

Date Caramel:

• In a mini food processor or blender, add in dates and milk and pulse until smooth and incorporated. Divide this mixture evenly among the 12 oat cups.
• To each cup, add about 5 peanuts on top of the caramel layer and gently press down. Place back in the freezer for 1 hour.

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 slat and freeze for another hour.

Notes

1. Make sure you use dairy free milk and chocolate chips to keep these vegan. 
2. You can use almond butter or sunflower seed butter instead of peanut butter.
3. Store leftovers in an airtight container in your freezer. Take out an allow to ‘thaw’ for 5 minutes prior to serving.

Nutrition

Calories: 318kcal | Carbohydrates: 34g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 222mg | Potassium: 337mg | Fiber: 3g | Sugar: 23g | Vitamin A: 26IU | Calcium: 58mg | Iron: 1mg

Author: Stella Drivas