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Chocolate Peanut Butter Oat Cups 🥜🍫
This PB + Chocolate combo combined with the chewy texture of the oatmeal crust is absolutely delicious and satisfyingly GOOD for pb + chocolate lovers.
Such a cute lil’ homemade wholesome treat that delivers big time on flavor and overall satisfaction when you’re craving something sweet!
This is a fun treat to make with the kids! Let them mix things up and then fill the muffin tins and create the little oatmeal cups using their own hands. Not only will you create wonderful memories together, but you’re also instilling valuable lessons about where their food comes from, and how to make your own treats at home!
🥜When shopping for peanut butter I try to make sure peanuts and salt are the only ingredients. Especially steer clear of peanut butter with added seed or vegetable oils and lots of added sugar.
🍬The sweetness factor for your treats is such a PERSONAL preference, so please consider this when adding in the maple syrup or honey. Depending on your personal taste, you may want a bit more or less.
For nut allergies or just for added variety, these oat cups would also be wonderful using almond butter or sunflower butter instead of peanut butter.
➡️When shopping for ingredients:
🍫Look for a higher percentage of cacao for the chocolate/chocolate chips, and always read the ingredients.
Lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the stores and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m always trying something different because I shop the sales not necessarily the “brands”.
A high-quality dark chocolate bar works great too! I’ll often find a beautiful organic dark chocolate bar on sale, then chop it up to use for things like this.
I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal, and will often stock up when a high-quality product is on special.
Use any dark chocolate chips of your choice: the higher cacao percentage = more health benefits.
If you’re looking to keep sugars lower; try using Lily’s brand chocolate that is sweetened with stevia.
- 1 cup old-fashioned rolled oats
- 1/4 cup unsweetened shredded coconut
- 1 cup all-natural creamy peanut butter
- 1 tsp vanilla extract
- 1/2 cup raw honey or maple syrup
- 1/2 cup dark chocolate, melted
- sea salt flakes, to taste
- 4 Tbsps all-natural creamy peanut butter
- 4 Tbsps coconut butter
Line a 12-slot muffin tray with cupcake liners.
In a mixing bowl add your oats, coconut, peanut butter, vanilla, and honey or maple syrup.
Stir thoroughly to combine, the mixture will be thick!
Divide your mixture equally among the cups of your muffin tray. Using your clean hands, create a flat base on each muffin cup.
With your thumb gently press in the center to make an indentation as shown in the photos; this will hold up our filling.
Freeze for at least 2 hours.
In a small bowl, combine the peanut butter with the coconut butter to create your filling. Stir well.
Once the oat cups are set, add into each about 2 teaspoons of the filling directly into the center.
Drizzle each with your melted chocolate then sprinkle with sea salt flakes as desired. Place back into your freezer for 10 minutes, or just until the chocolate hardens back up.
Store leftovers in the fridge in a sealed container for up to 10 days or in the freezer for 2 months.