Loaded with oats and cocoa, sweetened with all-natural maple syrup, and cover with a silky soft peanut butter drizzle... I think you're going to like these! Not only are they dairy-free, gluten-free, vegan, and all-natural, they taste fantastic and melt in your mouth! Seriously, this is just about as healthy as a treat can be.
They're a cinch to prepare and don't even have to go in the oven. Just toss the mix in a muffin tin with some cupcake liners, and let them freeze for 15-20 minutes, and you're all set to go! Enjoy!
Ingredients:
- 6 tablespoons coconut oil, divided
- ¼ cup plus 2 tablespoons peanut butter, divided
- ¼ cup plus 1 tablespoon Grade A dark maple syrup, divided
- ¼ cup dark cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 cup rolled oats
Directions:
In a small saucepan over low heat, melt 5 tablespoons coconut oil and stir together 2 tablespoons peanut butter, ¼ cup maple syrup, ¼ cup cocoa powder, 1 teaspoon vanilla extract, and 1 pinch kosher salt.
When fully combined, remove from heat and stir in 1 cup rolled oats. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.
In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon maple syrup, and 1 tablespoon coconut oil.
Spoon the warm peanut butter mixture over the chocolate oat mixture. Freeze for 15 to 20 minutes until set, or refrigerate until serving. Store refrigerated.
