It's no secret that I have a sweet tooth! With the holidays coming up, these cute little Oat Cups with Almond Butter Chocolate are sure to satisfy your sweet cravings! They’re the perfect bite-sized, no bake dessert or snack with an oat and almond flour base, topped with a thick layer of homemade almond butter chocolate.
I’ve been having these almost daily to satisfy my sweet tooth craving. The chocolate melts right in your mouth and the base gives you a cookie like texture.
How to make these Oat Cups with Almond Butter Chocolate:
- Combine oat, almond flour, maple syrup, salt, and vanilla.
- I use a silicone mini muffin pan so they easily pop out. Fill the mixture about ½-3/4 of the way with the base. (I have this one.)
- The almond butter, cocoa powder, coconut oil, maple syrup all go into a bowl, warm it up for 10 seconds, combine, and you have this ooey gooey chocolatey goodness (try not to eat all of it before you put it on the base!!).
- Pour the chocolate over the base to the top. Refrigerate for about an hour or until set.
I like to keep mine in a container in the fridge. The chocolate melts easily so keeping them in the fridge helps them stay firm. Sometimes I have left over chocolate (if I use more of the base), and I make mini chocolates which I keep in the freezer.
These cups are:
- SO easy to make.
- Vegan.
- No bake.
- Gluten-free.
- Bite-sized.
Other sweet treats you may love:
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📖 Recipe
Oat Cups with Almond Butter Chocolate
Ingredients
For the Base:
- 1 cup oat flour
- ½ cup almond flour
- ¼ cup coconut oil
- 2 tablespoons maple syrup
- Pinch of salt
For the Almond Butter Chocolate:
- ¼ cup cocoa powder
- 1 teaspoon vanilla
- 2 tablespoons almond butter
- 2 tablespoons maple syrup or 3 tablespoon if you want sweeter
- 3 tablespoons coconut oil
Instructions
For the Base:
- Combine base ingredients in a small bowl. Press into mini silicone muffin pan about ¾ of the way. If you don’t have this you can use a regular cupcake tray (will make larger cups) or press the base in a 8 x 8 baking pan to make bars.
For the Almond Butter Chocolate:
- Place the cocoa powder, vanilla, almond butter, coconut oil and maple syrup in a microwave safe bowl. Place in the microwave for about 10 seconds to soften the mixture. Then stir until smooth and no clumps remain.
Put it all together:
- Pour the chocolate mixture over the oat base to fill to the top.
- Place in the freezer for about 15 minutes or in the refrigerator for about 30 minutes or until set.
- Keep refrigerated and enjoy chilled!
Notes
- I used salted almond butter so you may add a pinch of salt if yours is not salted.
- Keep the bites in the fridge and the chocolate softens when left at room temperature.
- If you have leftover chocolate, place into extra molds for chocolate bites or on parchment paper for mini chocolates. I like to keep the extra chocolate in the freezer for a quick bite sized treat!
- Depending on how much you fill the oat base in each mold, these make approximately 12-14 cups.
Nutrition Info
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