Oat, Chocolate & Nut Butter Mouthfuls

Oat, Chocolate& Nut ButterMouthfuls

Makes 16-20 mini cupcakes - vegan / dairy free

These melt in your mouth and are simply delightful! They enclose the perfect balance of sweetness and saltiness and the chocolate chips give a delicate but rich flavour. A simple one bowl recipe, easy and quick to put together. Wonderful all times of the day-or night!

Ingredients

300g porridge oats

70g all purpose flour (or oat flour for gluten-free)

100g coconut sugar

100g smooth peanut butter

100g roasted almond butter

100ml maple syrup

120g melted coconut oil

1/4 of a cup dark chocolate chips

1/2tsp salt

Method

Preheat the oven at 180c.

Using your hands, mix all ingredients in a large bowl, until well incorporated.

Wash and flour your hands, then form balls the size of walnuts.

Line a 24 fairy cupcake tin with cupcake liners and place the balls in it. If you have extra dough, repeat once the first batch is cooked.

Bake for 15 minutes.

Remove from the oven and let cool.

Enjoy!

Notes

They will feel very soft when they come out of the oven, but they will harden as they cool down.

If you do not have a fairy cupcake tin, you can place the balls on a lined cookie tray, spacing them out evenly, or even spread the whole mixture in a lined square tin and make them into bars (in this case, bake them for 30 minutes).

For extra decadence, melt some dark chocolate and drizzle over the balls.

Store in a covered container for 3-4 days (although they may not last that long!)

Enjoy!