Homemade Nut Butter and Chocolate Oat Cups
With a nutty and crunchy oat base, a creamy almond and/or peanut butter center, and a smooth chocolate topping, these homemade healthy(ish) nut butter and chocolate oat cups are decadent and filling.
Ingredients
Oat Base
- 2 cups quick cooking oats
- 2 tbsp ground flaxseed
- ½ cup honey (or maple syrup)
- ½ cup peanut butter (or other nut butter)
- ⅓ cup chopped pecans (you could also use peanuts or walnuts)
Nut Butter Filling
- ½ cup peanut butter (or other nut butter)
- 1 tsp coconut oil
- 3 tbls powdered sugar, sifted
Chocolate Topping
- 6 oz milk chocolate chips (you can substitute baking chocolate, semi-sweet chocolate chips, or even dark chocolate)
- 2 tsp coconut oil
Instructions
- Line a regular muffin tin with 12 cupcake liners.
Oat Base
- In a large bowl mix together all of the oat base ingredients until well combined. You may have to get your hands in there to full incorporate all of the ingredients.
- Once the oat mixture is thoroughly combined, press approximately two tablespoons into the bottom of each muffin cup. Make a small indent in the center of each cup for the peanut butter filling.
Nut Butter Filling
- Mix the peanut butter and coconut oil together in a microwave-safe bowl. Microwave for 15 seconds and then stir thoroughly. If there are any lumps, microwave for an additional 15 seconds and stir. Once it is smooth, stir in the powdered sugar.
- Spoon approximately 2 teaspoons of the peanut butter mixture into each hollow of the oat cups.
- Place the cups in the freezer while you make the final layer.
Chocolate Topping
- Pour your chocolate of choice into a microwave-safe bowl with the coconut oil. Heat it in the microwave in 20-second increments until melted, stirring each time.
- Remove your oat cups from the freezer and spoon approximately 2 teaspoons of melted chocolate over each. Use the back of the spoon to smooth the chocolate over the surface of each cup.
- Place the oat cups in the freezer to set, approximately 30 minutes to an hour. Once they have set, you can remove them from the tin and place them in a freezer bag for longer-term storage.
- When you're ready to indulge, let them set out for five minutes to soften slightly, or store them in the fridge if you'll consume within a week.
Notes
- If you don't have quick oats, you can pulse rolled oats in a food processor a few times until they're coarsely chopped.
- You can make these in a regular muffin tin or a mini muffin tin, if you prefer a traditional peanut butter cup size. (This recipe will make approximately 36 mini nut butter and chocolate oat cups.) If you go the mini route, I would still recommend getting liners for the mini muffin tin. If you don't have them on hand, you can grease the muffin tin with coconut oil before assembling, but they won't come out perfectly clean, and storage will be messier.
Tried this recipe?Let us know how it was!