Essentially the most scrumptious no bake dessert you’ve ever tasted –> peanut butter oat cups! We love no bake desserts as a result of they’re fast and straightforward to make and don’t require an oven.
Greatest No Bake Dessert
Chocolate + peanut butter followers, we’re right here to share your latest no bake dessert obsession- chocolate peanut butter oat cups.
Plus, if you happen to’re trying to make dessert with out an oven, we’ve solved that drawback with this epic cup of deliciousness. No-oven desserts are nice if you’re in a rush or don’t wish to warmth up your home!
Why we love no bake desserts
Fast (no bake time!)
Simple to make
What You Want
This peanut butter chocolate dessert consists of three completely different layers. Sure, you get three bites of taste in each chunk.
- Peanut butter
Peanut Butter Layer
- peanut butter
- coconut oil
- mini chocolate chips
- darkish chocolate
- coconut oil
Is that this recipe gluten free?
All substances on this recipe are naturally gluten-free. Simply ensure you learn the labels of the substances you purchase to verify they have been produced in a g/f facility.
Is that this dessert wholesome?
Since this recipe is made with complete grains and all-natural sugars, it’s a nutritious dessert thought.
Can I take advantage of a mini muffin tin as a substitute?
Be happy to make use of a mini muffin tin as a substitute of a regular-sized one. You’ll make nearly double or triple the quantity.
Swap the nut butter: can’t do peanuts? Use almond butter or cashew butter as a substitute and ensure to swap the peanuts, too.
Add an extract: Just a little little bit of vanilla or almond extract within the base of those could be scrumptious.
Use a dried fruit: As a substitute of mini M&M’s, use a dried fruit resembling strawberries, raisins, or blueberries.
Be certain to retailer these chocolate peanut butter no bake treats within the freezer. In the event that they sit on the counter, they’ll get too scorching and disintegrate like a melting snowman.
Images: images taken on this publish are by Ashley McGlaughlin from The Edible Perspective.
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