Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons (48g) creamy natural peanut butter (with no additives, other than salt)
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon vanilla extract
  • pinch of salt if your peanut butter doesn't have any
  • 1/2 heaping cup (100g) cup semi-sweet chocolate chips (I used Enjoy Life)
  • 2 tablespoons (30g) "lite" canned coconut milk
  • 1/2 tablespoon (3g) unsweetened cocoa powder
  • 2 cups (200g) old fashioned gluten-free rolled oats
  • 3 tablespoons (18g) unsweetened cocoa powder
  • 1/4 cup (64g) creamy natural peanut butter (with no additives, other than salt)
  • 1/2 cup (160g) maple syrup
  • 1 1/2 teaspoons (8g) vanilla extract
  • 2-3 tablespoons (30-45g) mini semi-sweet chocolate chips
  • 1/4 teaspoon salt if your peanut butter doesn't have any
  • your favorite dairy-free yogurt
  • Make the peanut butter cups the day before you want to serve these.
  • I use this scale.

Instruction

  • To make the homemade peanut butter cups, add the peanut butter, syrup and vanilla (and salt if your peanut butter doesn't have any) to a small bowl and stir until smooth. The syrup and vanilla will cause it to thicken up really quickly, like a cookie dough. Set aside.
  • Next, melt the chocolate chips, with the milk, over a double boiler or in the microwave. Start with 30 seconds in the microwave, stir, then another 15 seconds until almost melted. Be very careful about overheating, as the chocolate will harden and be useless or burn. Remove and stir until completely smooth.
  • The chocolate will thicken, so move quickly. Pour about a tablespoon into the bottom of 3 liners and smooth out. Place in the fridge to set for about 15 minutes.
  • Tip: While the chocolate is chilling, start the granola below.
  • Using about 2 teaspoons of the peanut butter filling, roll into little balls and place on top of the chocolates. Slightly flatten them out, leaving about a 1/4 inch gap from the edges for the remaining chocolate. You will likely have a bit extra peanut butter filling, but don't overfill the chocolates.
  • Remove the chocolates from the fridge. You may need to slightly rewarm your remaining chocolate. Do so for just a few seconds in the microwave, otherwise too long and the chocolate will seize up. Pour the remaining chocolate (about a tablespoon each) over the tops of the peanut butter, gently smoothing the tops with your spoon.
  • To make the granola, preheat the oven to 325°F and line a sheet pan with parchment paper.
  • Add the oats and cocoa powder to a large bowl and stir. In a separate smaller bowl, add the peanut butter, syrup and vanilla and stir until smooth. Pour over the oats. Stir together until combined well. You will not be adding the chocolate chips yet.
  • Spread the granola out evenly on the prepared pan about 1/2 inch thick. Bake on the low rack for 15 minutes. Remove, stir around really well and from the bottom so that it can all cook evenly. Add back to the oven and cook 10 more minutes.
  • Remove from the oven and sprinkle the chocolate chips all over the granola. Stir it around to melt the chocolate. Let cool for 30 minutes and it will crisp up really well.
  • Layer glasses with granola, yogurt, broken up peanut butter cups and repeat until full.