Ingredients (makes about 8 cups) 

Base  

1 cup oats

2 tbsp maple syrup

2 tbsp melted coconut oil 

1 tsp cinnamon 

Middle 

¼ cup peanut butter (I used pip & nut)

1 tsp vanilla essence 

Top

½ cup melted dark chocolate 

2 tbsp melted coconut oil 

Sea salt 

Method

1. Line a muffin tin with cupcake cases

2. Blitz the oats in a blender to make oat flour. Doesn’t need to be super fine. 

3. In a bowl combine oat flour, maple syrup, coconut oil and cinnamon. 

4. Divide the base mixture between the cupcake cases and press down with the back of a spoon. To prevent the mixture from sticking to the spoon, coat the spoon in the coconut oil. Make a dent in the centre of each base to make a well for the peanut butter (I used the top of the maple syrup bottle for this). 

5. Combine peanut butter and vanilla essence and spoon evenly into each base. 

6. Melt the dark chocolate and then combine with melted coconut oil. Drizzle over the peanut cups until each cup is coated. Sprinkle with salt and set in the fridge for at least 1 hour.