Go Back

Oat Cups with Almond Butter Chocolate

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.
Prep Time5 mins
Cook Time15 mins
Servings: 12 Pieces
Author: Shweta

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 tbsp 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 3/4 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. 
Keywords: Holiday, Party, Vegan