Directions
- 1Mix together the base ingredients, starting with 2 tablespoons of milk, and adding more as needed, until a nougat-like dough forms.
- 2Press the dough into the bottoms of a mini cupcake mold, filling about 1/3 of the way full.
- 3Mix together the filling ingredients until smooth, then stir in the peanuts.
- 4Divide the filling amongst the crusts in the cupcake mold.
- 5Melt the chocolate until smooth by heating it in a microwave-safe bowl in 30-second increments, stirring well between each.
- 6Top each bite with melted chocolate and sprinkle with pink Himalayan sea salt.
- 7Place in the freezer for 2-3 hours to fully set up.
Ingredients
- 1 cup oat flour
- 0.25 cup ground almonds
- 0.25 cup maple syrup
- 4 tbsp milk of choice
- 1 tsp vanilla
- 1 pinch sea salt
- 0.5 cup peanut butter
- 4 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1 handful chopped peanuts
- 1.25 cups chocolate chips
- pink Himalayan sea salt
Equipment
mini cupcake moldmicrowave safe bowl
Tips
- For a higher protein content, substitute 1/4 cup of protein powder for 1/4 cup of oat flour.
- Use any nut for the ground almonds if preferred.
- Adjust milk quantity in the base as needed to achieve a nougat-like dough.
- Melt chocolate in 30-second increments, stirring well between each, until smooth.
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