Chocolate Peanut Butter & Oat Cupcakes (gluten-free, dairy-free/vegan, no-bake)
These cuties taste like Snickers on steroids! They are also super easy and fast to make, do not require baking, are gluten-free, and vegan, and require only 5 ingredients!
It has been a while since I shared a sweet treat recipe, and because the recipe for these delicious Chocolate Peanut Butter Cupcakes is in great demand, here it is!
To make these most delicious Chocolate Peanut Butter Cupcakes try using organic ingredients whenever possible – you are what you eat, the saying goes (some would argue you are what you eat, but more importantly what you digest, but that’s for another post!)
I recommend choosing gluten-free oats – rolled, Scottish, or Jumbo oats, work with what you have, or what you can get!
The cupcakes are sweetened with Organic Maple Syrup, rather than agave, which is often stripped of nutrients and highly processed. A great totally natural sweetener pure maple syrup is best as part of a healthy balanced diet and lifestyle, and whilst research into the exact antioxidant capacity of maple syrup is still underway, the known properties of these vitamins and minerals contribute to the protection of cells from oxidative stress. [1]
Last but not least, the recipe calls for a pinch of salt. My go-to is good-quality sea salt (like Celtic sea salt) or pink Himalayan salt.
So, let’s get no-baking!
What you will need to make these Chocolate Peanut Butter Cupcakes:
For the base:
- 3/5 cup rolled oats (gluten-free optional)
- 2 Tbsp smooth peanut butter (can be substituted with other nut butter or tahini)
- 2 Tbsp maple syrup
- pinch of salt (preferably quality sea salt, or pink salt)
For the peanut butter layer:
- 6 Tbsp smooth peanut butter
- 1 Tbsp maple syrup
For the chocolate topping:
- 70g of dark chocolate (melted)
Instructions:
- Mix all the base ingredients in a bowl, then press into a 6-cup silicon muffin tray. Freeze for 15 minutes. (If you don’t have a silicon muffin tray, you can use short glass or small bowls – make sure if you are using glass, it must be suitable for freezing!)
- In the meantime mix the peanut butter and maple syrup in a small bowl to create the middle layer, then spread over the oat bases and top with the melted chocolate.
- Refrigerate until hardened.
- Enjoy!
From my kitchen with ❤️
To your health & happiness!
Kristina
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Food As A Fuel – Why What You Eat Matters
Easy & Moist No-bake Carrot Cake
9 Everyday Habits To Heal Your Gut Naturally
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