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.
Servings: 12 Pieces
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