Oatmeal Peanut Butter Cups

Ingredients

• 1 c. organic rolled oats

• 1/4 c. almond flour

• 1 c. organic peanut butter

• 1/2 c. maple syrup (To make them less sweet you can use 1/4 c.)

• 1 tsp vanilla extract

• 1/2 tsp sea salt

Topping:

• 1/2 c. melted cacao nibs (I bought mine from Trader Joe’s—yes, you can use semi-sweet chocolate chips but using cacao cuts down on sugar content and delivers more health benefits)

• 2 Tsp organic peanut butter

• Sprinkle of sea salt or Maldon’s flaky sea salt

Method

In a large bowl, mix all ingredients together, then divide into muffin tins. I like to use a large cookie scoop to transfer into each muffin tin. I use a silpat muffin tin and coat it lightly with organic coconut oil spray. You can also use muffin tin liners. Flatten each cup as best you can. Freeze for at least 2 hours.

To make chocolate topping: melt chocolate chips in microwave or over stove, making sure not to burn. Stir in peanut butter. Sprinkle on top of each muffin tin. Finish by sprinkling sea salt. Freeze for another hour and transfer to airtight container to store in fridge or freezer.

Yield: 10-12 cups