Ingredients
The following ingredients have 34 Servings
- 1 cup natural, unsalted creamy peanut butter
- ¼ cup + 2 tablespoons pure maple syrup
- 1 ¾ cups gluten free rolled oats
- ½ cup vegan chocolate chips or chopped refined sugar free paleo chocolate
- ¼ cup + 1 tablespoon unsalted, natural creamy peanut butter
Instruction
- Lay a large or mini silicone baking pan on a medium baking sheet. These are the pans I use—they have narrower cups, which make for thicker oat cups. I highly recommend these pans, as it’s much easier to remove the oat cups. Set aside for later.
- In a large, microwave-safe bowl, add peanut butter and maple syrup. Whisk together until well mixed.
- Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
- Add oats to the peanut butter mixture. Use a rubber spatula or wooden spoon to fold until thoroughly combined.
- Using a small or medium cookie scoop, scoop and drop balls of cookie dough into the cups of the baking pan. Using a spoon, press and flatten mixture until tops are smooth and dough is evenly distributed in the cup. Use extra dough in another pan, or make thicker cups.
- Make the Vegan Chocolate Topping: Use the double boiler method or do the following. In a medium, microwave-safe bowl, add Vegan Chocolate Topping ingredients. Heat in 20-second increments until softened and melted. Stir until smooth.
- Pour this chocolate mixture over the cups. Tap the pan to smooth chocolate topping into an even layer.
- Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.
