NO- BAKE PEANUT BUTTER OAT CUPS

Directions

1. Line a metal muffin pan with paper liners or use a silicone muffin pan (no liners needed for silicone).

2. In a medium bowl, mix oats, honey, peanut butter, chopped peanuts and a splash of Vainilla Molina until well combined.

3. If mixture feels dry or crumbly, add 1-2 tsp water until it holds together.

4. Press about 2 tbsp of mixture firmly into bottom of each muffin cup.

5. In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 15-second intervals, stirring between each, until smooth.

6. Spoon 2 tsp melted chocolate over oat layer in each cup. Gently swirl or tilt pan to spread evenly.

7. Place pan in freezer for 5 minutes to set.

8. Microwave peanut butter and coconut oil together for 15 seconds, then stir until smooth.

9. Spoon 2 tsp of peanut butter mixture onto each chocolate layer. Gently swirl.

10. Sprinkle mini chocolate chips on top.

11. Freeze for 30 min to 1 hour or until completely set. Then let sit at room temp for a few minutes before serving.

12. Remove any leftover oat cups from pan and store in an airtight container in your freezer!