Hey, fellow foodies! I’m beyond excited to share this easy, quick and delicious recipe with you. These peanut butter pistachio oat cups are the ideal snack for a cosy Sunday, especially if you’ve got a sweet tooth like me.
Enjoy every bite!
Ingredients
1 cup gluten-free oats (standard 200ml cooking cup)
½ cup peanut butter
¼ cup maple syrup or agave nectar
½ cup sugar-free dark chocolate
1tsp vanilla
½ cup sugar-free pistachio cream/paste (refer to my sugar-free pistachio eclairs for the recipe)
Pinch of sea salt
1tsp coconut oil
Instructions:
1. In a mixing bowl, combine gluten-free oats, peanut butter, pistachio cream, vanilla and maple syrup.
2. In a small saucepan over medium heat, melt the sugar-free dark chocolate. Create a double boiler by adding water to the saucepan and placing a heatproof bowl with the chocolate on top. Still the chocolate until fully melted.
3. Line a muffin tin (or silicon muffin tray) with liners and spoon the oat mixture into each cup, pressing down firmly to create compact oat cups.
4. Pour a spoonful of the melted chocolate over the top of each oat cup, covering it entirely. Optionally, add an extra layer of peanut butter before covering with dark chocolate for an intensified peanut flavour.
5. Place the muffin tin in the freezer for 15 minutes to allow the chocolate to harden.
6. While waiting, heat a saucepan on high and melt a couple of tablespoons of peanut butter combined with a teaspoon of coconut oil. Once melted, set aside.
7. Remove the chilled chocolate cups from the freezer. Drizzle the peanut butter mixture over each dessert. Sprinkle with sea salt and some almonds.
8. Voila! Your peanut butter pistachio oat cups are ready to be enjoyed.