Use up all that leftover Easter chocolate with our dreamy Peanut Butter Chocolate Oat Cups.
For the oat base
70g rolled oats – use gluten-free oats if you’re allergic/intolerant to gluten
2 tbsp smooth peanut butter
1 crushed up Flower & White Double M*lk Chocolate vegan meringue bar
2 tbsp maple syrup
Pinch of salt
For the peanut butter layer
100g (6 tbsp) smooth peanut butter
1 tbsp maple syrup
For the topping
70g dark chocolate, melted
A little extra peanut butter
Let’s bake!
1. Mix the oats (70g), peanut butter (2 tbsp), meringue bar, maple syrup (2 tbsp) and salt together in a bowl. Next press the mixture into a 6 cup silicon muffin tray and freeze for 15 minutes.
2. In the meantime mix the peanut butter and maple syrup in a small bowl to create the middle layer, then spread over the oat bases and top with the melted chocolate and a little drizzle of peanut butter.
3. Refrigerate until hardened. Enjoy!
