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–+ servings

Peanut Butter Coconut Chocolate Oat Cups

Servings 12 treat cups

Ingredients

Chocolate Layer
  • ¾ cup dark chocolate chips
  • 2 tbsp coconut oil
Oat Layer
  • 1½ cups quick-cooking oats or quick steel-cut oats
  • 1 tbsp maple syrup
  • ⅓ cup peanut butter, melted
Peanut Coconut Layer
  • ½ cup creamy almond or peanut butter, melted
  • 1 cup unsweetened shredded coconut
Top Layer
  • Remaining chocolate from the chocolate layer

Instructions

  • Line a muffin pan with paper liners or use a silicone muffin pan.
Chocolate Layer:
  • Combine the chocolate and coconut oil in a double boiler or microwave-safe bowl. Heat the mixture on high for 15 seconds, stirring well between each increment, until the chocolate is fully melted and very smooth.
  • Scoop 1 teaspoon of the melted chocolate into the bottom of each muffin cup. Gently tilt the muffin pan to coat the bottom of each muffin liner evenly. If it’s not perfect, it’s okay! 
  • Save extra chocolate to drizzle on top.
Oat Layer:
  • Prepare the oat layer in a bowl by combining quick-cooking oats or quick steel-cut oats, maple syrup, and melted peanut butter. * You can use a double boiler or microwave the peanut butter for 20 seconds; repeat if it is not melted. 
  • Stir until the ingredients are well combined. If the mixture appears dry, add 1 teaspoon of water, repeating as necessary. 
  • Spoon 1-2 tablespoons of the oat mixture over the chocolate layer in each muffin cup and spread over the chocolate layer. 
Peanut Coconut Layer:
  • In a small mixing bowl, add the melted peanut or almond butter. * You can use a double boiler or microwave the peanut butter for 20 seconds; repeat if it is not melted. 
  • Add the shredded coconut to the melted peanut butter and mix to combine. 
  • Scoop 1 tablespoon of the coconut mixture onto the oat layer and spread the coconut layer.
  • Using a teaspoon, drizzle the remaining melted chocolate on top of the coconut layer.
  • Refrigerate for 1 hour before serving. 
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