Chocolate Peanut Butter Oat Cups

100 g rolled oats (use jumbo oats for texture (approx. 1 cup))

100 g smooth peanut butter (or tahini for a nut-free version (approx. ½ cup))

2 tbsp maple syrup

100 g smooth peanut butter (approx. ½ cup)

2 tbsp maple syrup

200 g dark chocolate (approx. 1 cup)

Handful of roasted salted peanuts (for crunch and flavour)

Pinch of salt (optional, for sprinkling on top)

Line a cupcake tin with 8 paper cases.
In a mixing bowl, combine the rolled oats, peanut butter, and maple syrup. Stir well until all the oats are evenly coated.
Divide the oat mixture evenly between the 8 cupcake cases, pressing it down firmly to create a compact base approximately 1cm (0.4 inches) thick.
In a small bowl, mix the peanut butter and maple syrup until smooth.
Spoon the peanut butter mixture evenly on top of the oat base in each cupcake case, ensuring it is spread evenly.
Break the dark chocolate into small pieces and melt it using a bain-marie (double boiler) or in the microwave, heating in short bursts and stirring between each interval.
Pour the melted chocolate over each cup, ensuring a ½ cm (0.2 inches) thick chocolate layer.
Sprinkle with roasted salted peanuts and a pinch of salt (if using).
Place the tray in the fridge for at least 30 minutes, or until fully set.
Once firm, remove from the fridge and enjoy these deliciously crunchy and creamy peanut butter chocolate oat cups!

Course🍰Dessert

Diets🌱Vegan...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🍿Snack🍬Treat

Season🔁Year-round

DifficultyEasy ⏰ 15m