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Oat crust:⁣

✅ 1 cup rolled oats⁣
✅ 1/3 cup runny peanut butter⁣
✅ 2 tablesooons maple syrup ⁣
*Optional: pinch of salt ⁣


✅ 6 tablespoons peanut butter (or nut butter of choice) ⁣

Topping: ⁣

✅ 60g dairy-free chocolate, melted ⁣


1. Prepare 6 cupcake holes with non-stick paper or use a silicone mould like I did⁣

2. In a bowl, combine the oats, peanut butter, maple syrup and optional pinch of salt. Mix until a cookie dough consistency.

Divide the mixture amongst the

6 cupcake holes and press it up against the side of the mould to create a shell. ⁣

3. Place a tablespoon of peanut butter in the centre of each cup ⁣

4. Melt the chocolate and pour it over each cup, dividing it evenly⁣


5. Freeze for at least 60 mins to firm up before serving⁣

*Storage tips: in an airtight container in the fridge for up to 1 week or in the freezer for months⁣

Enjoy! These make such a delicious afternoon pick-me-up or treat after dinner! Definitely let me know if you try it

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