- STEP 1
Line a cupcake tin with cases.
- STEP 2
In a food processor/blender, add in the Oats & Peanuts and whizz up on high until crumb like. This will take a few minutes.
- STEP 3
Add in Peanut Butter,Vanilla extract, Salt, Coconut Oil and Maple Syrup. Blend until combined.
- STEP 4
Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
- STEP 5
Pop a 1/2 teaspoon of Peanut Butter on top of each base then place the tray into the freezer whilst you make the Chocolate topping.
- STEP 6
In a food processor/blender, combine the Melted Coconut Oil, Maple Syrup, Cocoa or Cacao Powder and Salt until silky smooth.
- STEP 7
Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!
- STEP 8
Once firm, remove from the cases and serve. Leave at room temperature for 10-15 minutes before eating! Keep in a sealed container in the fridge. Recipe by Holly Jade at The Little Blog of Vegan