No-Bake Chocolate Peanut Oat Cups

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Chocolate peanut oat cups made with oats, peanut butter and a crunchy chocolate layer. An easy no-bake sweet snack, perfect for making ahead.

Peanut butter, oats and chocolate – a combination that always works! 🥜🍫

These little chocolate peanut oat cups don’t need an oven at all. Inside, a creamy yet firm oat and peanut mixture; on top, a crunchy chocolate layer. Just prepare them, pop them in the fridge and enjoy!

No-Bake Chocolate Peanut Oat Cups

Little oat and peanut cups with agave syrup and a crunchy layer of dark chocolate. No baking, easy to make and ideal as a sweet snack between meals.
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Prep Time 15 minutes
Chilling time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Ingredients Equipment Instructions Notes

Ingredients
  

Oat and peanut base
  • 150 g rolled oats
  • 8 tbsp peanut butter (approx. 120 g)
  • 4 tbsp coconut oil, melted (approx. 52 g)
  • 2 tbsp agave syrup (approx. 42 g)
  • 1 tsp vanilla extract
Chocolate layer
  • 80 g dark chocolate, e.g. 70% cocoa

Equipment

  • 1 muffin tin for 12, ideally silicone
  • 1 mixing bowl

Instructions
 

Prepare the oat and peanut cups
  1. Make the peanut mixture: In a bowl, thoroughly mix the peanut butter, melted coconut oil, agave syrup and vanilla extract until smooth and even.
  2. Add the oats: Add the oats and mix well until they are completely coated in the peanut mixture.
  3. Fill the moulds: Divide the mixture evenly between twelve muffin cups. Press it down firmly with a spoon or your fingers so the cups are as compact as possible and hold together well later.
  4. Pre-chill: Place the moulds in the fridge for at least 30 minutes so the mixture firms up.
Chocolate layer
  1. Melt the chocolate: Roughly chop the dark chocolate and melt it gently over a bain-marie or in short bursts in the microwave.
  2. Add the chocolate layer: Spread the melted chocolate evenly over the chilled oat and peanut cups and smooth the surface.
  3. Chill: Return the cups to the fridge for about another 2 hours, until the chocolate has set.
  4. Serve: Carefully remove the finished oat cups from the moulds and enjoy.

Notes

Press the oat and peanut mixture into the muffin cups as firmly as possible so the cups hold together well when you take them out.
They are easiest to remove from silicone moulds.
Store the finished cups in an airtight container in the fridge. Because of the coconut oil, they soften at room temperature.

Nutrition

PER SERVING
Calories 196 kcal
Protein 4.8 g
Carbohydrates 13.6 g
Fat 13.0 g
of which sugars 5.2 g
Saturated fat 6.5 g
Fibre 2.6 g
Salt 0.01 g

Nutritional values are estimates. Actual values may vary depending on the ingredients used.

Dietary information

  • Contains histamine liberators
  • Vegan
  • Lactose-free
  • FODMAP: moderate

Allergens: gluten, peanuts

Also contains: added sugar, alcohol, caffeine

Critical with histamine intolerance: peanut butter (approx. 120 g), dark chocolate, e.g. 70% cocoa

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

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