Peanut butter, oat and chocolate are a winning combination and I love having these in the frig for a quick snack or healthier dessert. I’ve made similar cups or bites but never with chocolate topping. Yum! I forgot to add the flaky sea salt, which would have been delicious, but I enjoyed them nonetheless.
No Bake Energy Cups
INGREDIENTS:
- 1 3/4 cups old-fashioned rolled oats
- 3/4 cup crunchy natural peanut butter
- 1/2 cup unsweetened almond milk (I used regular milk)
- 3 T. chia seeds
- 2 tsp. honey
- 1 1/2 tsp. vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (53% cacao)
- 1 T. unrefined coconut oil
- 3/4 tsp. flaky sea salt (I forgot this step!)
DIRECTIONS:
- Line the cups of a 24 cup mini muffin tin with silicone or paper liners.
- Combine the oats, peanut butter, almond milk, chia seeds, honey, vanilla and salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
- Combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
- Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull) 10-15 minutes. Sprinkle with the flaky sea salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.
Recipe from EatingWell
Fork Lore 