If you know me or have seen my Instagram bio, you know that the combination of peanut butter and dark chocolate is one of my weaknesses… like really I think I might have a problem. I am not quite sure when this addiction started, but as hard as I try, I just can’t seem to kick it! I guess it’s a good thing that I’m not trying too hard or else these peanut butter oat cups would make things VERY DIFFICULT. You guys are really going to love this one!
Ingredients:
This recipe calls for dark chocolate peanut butter cups inside of the oatmeal cups. If you would prefer to use a pre-made peanut butter cup, that is totally fine! I have included the steps to making your own dark chocolate peanut butter cups, if you are interested.
Dark Chocolate Peanut Butter Cups
½ cup of dark chocolate chips
2 tbsp coconut oil
½ cup of peanut butter
Instructions:
Line a muffin tin with mini muffin liners and coat with cooking oil. I used an extra virgin olive oil spray that comes out even and not too thick.
Take ½ cup of dark chocolate chips and add a tbsp of coconut oil. Melt mixture in the microwave in increments of 30 seconds being sure to mix in between rounds.
After the chocolate is melted, pour about ½ tbsp of the dark chocolate mixture into each of the mini muffin cups. Be sure to cover the bottom of the liner.
Place in the freezer for at least 10 minutes to harden.
Next, add the peanut butter layer by mixing ½ cup of creamy peanut butter. I like to use one that has peanuts as it’s only ingredient because it makes the peanut butter runny and thin. Mix the peanut butter with 1 tbsp of coconut oil to help it thin out more.
Pour about 1 tsp of peanut butter on top of the bottom chocolate layer and place in the freezer again for another 10 minutes.
Finally, pour the remaining chocolate mixture into the muffin containers as the top layer.
Place back into the freezer to harden.
Oatmeal Cups
2 cups of rolled oats
1 egg
1 tbsp honey
1 cup of coconut sugar
¼ cup of extra virgin olive oil
½ cup of peanut butter
1 tsp baking soda
Instructions:
Mix rolled oats, baking soda, coconut sugar.
Then, mix the wet ingredients together: egg, honey, olive oil, and peanut butter.
Combine both bowls of ingredients and coat a separate muffin tin with bigger muffin liners in olive oil.
Form the mixture into 8 balls and place each in a separate liner. Press the balls down into the pan forming them around the liners.
Bake for 15 minutes at 350°F.
After taking them out of the oven, immediately press a peanut butter cup into each ball. Let the peanut butter oat cups cool or if you’re anxious to devour, place the tin in the freezer for a few minutes to harden. Enjoy!