Who doesn’t love a peanut butter cup with its delicious chocolaty coating around the smooth peanut butter filling? But store-bought peanut butter cups are filled with sugars that aren't great for us to consume on a daily basis. That’s why I was inspired to make this recipe. It is a healthier option to one of my favourite chocolate bars (if you can call it a bar) because it uses natural sugars, and it tastes better in my opinion. These peanut butter chocolate oat cups are full of nutrients such as healthy fats, protein, iron, vitamin B6, which is good for brain health, magnesium, which is needed for nerve and muscle function, and dietary fibre. They are great as a dessert or even a little snack throughout the day.
It is so easy to make these peanut butter cups and it only has six simple, household ingredients. Another plus about this recipe is that they are no-bake! You only need a few ingredients, a cupcake tray, and some freezer space! I love making a large batch on the weekends and enjoying them throughout the week. Although this recipe isn’t vegan because there is honey, you can substitute the honey for agave nectar, since it has the same consistency. Either way, these are a delicious dessert option and great for summer since they are served cold!
Let’s get into making these delicious peanut butter chocolate oat cups! Here is what you will need:
2 cups of oats
1 cup of honey
Crunchy or smooth peanut butter (There is no specific amount, you can add what you like)
1/2 cup of coconut oil
3 tablespoons of cocoa powder
1 tablespoon of maple syrup
In a medium-sized bowl combine oats and honey together until sticky. If the oats are having a hard time sticking together, feel free to add some more honey.
Grease a cupcake tin with coconut oil or use cupcake liners and evenly scoop the honey-oat mixture into the cupcake tin. Firmly press the oats into the bottom of the tin. It is important to press the oats as this will create the base for our peanut butter cups
Place them in the freezer while you prepare the melted chocolate
In a pot, melt the coconut oil and add the cocoa powder. Whisk the mixture until well combined and smooth, then add maple syrup. (let cool for 5-10 minutes)
Remove the oats from the freezer and using your finger or a spoon (I used a measuring teaspoon) create a dent in the oat-honey mixture, making sure not to poke all the way through to the cupcake tin.
Melt your peanut butter and pour or scoop it into each dent (again, add at much as you would like into each dent but do not cover the top completely). Place them in the freezer again for about five minutes
Remove them from the freezer and pour the chocolate mixture evenly on top of each cup.
Place in the freezer for at least twenty minutes or until you want to serve them and enjoy!
These peanut butter oat cups can be stored in the freezer for two - three months in an airtight container. Especially during the summer, it is best to keep them in the freezer unless you’re enjoying them as the coconut oil will melt.