No-Bake Chocolate Peanut Butter Oat Cups Recipe (High-Fiber, High-Protein) High Protein Recipes High Fiber Recipes Snacks Candy Desserts Low Sodium Recipes Gluten-free

"This peanut butter plus chocolate combo combined with the chewy texture of the oatmeal crust is absolutely delicious and satisfyingly good for peanut butter plus chocolate lovers," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. We agree!

"Such a cute lil’ homemade wholesome treat that delivers big time on flavor and overall satisfaction when you’re craving something sweet!" Store leftovers in the fridge in a sealed container for up to 10 days or in the freezer for 2 months. This clean-eating " candy" makes a delicious snack or dessert.

Here is your shopping list for this high-fiber, high-protein recipe: old-fashioned oats, shredded coconut, creamy peanut butter, vanilla extract, honey or maple syrup, dark chocolate, sea salt flakes (optional) and either coconut butter or coconut oil. Check out the health benefits of oats, the health benefits of dark chocolate and the health benefits of peanut butter.

Serve these no-bake peanut butter oat cups for dessert or as a sweet and satisfying snack during the day.

Cuisine: American
Prep Time: 2 1/2 hours
Cook Time: 0 minutes
Total Time: 2 1/2 hours
Servings: 12

Ingredients

• 1 cup old-fashioned rolled oats
• 1/4 cup unsweetened shredded coconut
• 1 cup all-natural creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2 cup raw honey or maple syrup
• 1/2 cup dark chocolate, melted
• sea salt flakes, to taste

Filling

• 4 tablespoons all-natural creamy peanut butter
• 4 tablespoons coconut butter (or coconut oil)

Here's how to make it: 

1. Line a 12-slot muffin tray with cupcake liners. In a mixing bowl add the oats, coconut, peanut butter, vanilla and honey or maple syrup. Stir thoroughly to combine (the mixture will be thick). (For gluten-free oat cups, make sure your oats are gluten-free.)
2. Divide the mixture equally among the cups of the muffin tray. Using clean hands, create a flat base on each muffin cup. With your thumb gently press in the center to make an indentation (this will hold up our filling). Freeze for at least 2 hours.
3. In a small bowl, combine the peanut butter with the coconut butter to create the filling. Stir well. Once the oat cups are set, add into each about 2 teaspoons of the filling directly into the center.
4. Drizzle each with the melted chocolate then sprinkle with sea salt flakes, as desired. Place back into your freezer for 10 minutes or just until the chocolate hardens back up. Store leftover candy in the fridge in a sealed container for up to 10 days or in the freezer for two months.

Recipe and photo courtesy of Clean Food Crush®.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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