Ingredients:

• 1 cup old-fashioned rolled oats
• 1 cup all-natural creamy peanut butter
• 1 tsp vanilla extract
• 1/2 cup maple syrup
• 1/2 cup dark chocolate, melted
• 4 Tbsps all-natural creamy peanut butter
• 2 Tbsps coconut butter

Instructions:

1. In a mixing bowl, combine the rolled oats, peanut butter, vanilla extract, and your choice of raw honey or maple syrup. Stir the mixture until well combined; it will have a thick consistency.
2. Evenly distribute the mixture among muffin cups, using your clean hands to create a flat base in each cup.
3. Gently press the center of each cup with your thumb to make an indentation for the filling.
4. Place the muffin tray in the freezer and let the oat cups set for at least 2 hours.
5. In a small bowl, mix the peanut butter with coconut butter until smooth to create the filling.
6. Once the oat cups are firm, spoon approximately 2 teaspoons of the filling into the center of each cup.
7. Drizzle the melted dark chocolate over each cup.
8. Return the muffin tray to the freezer for about 10 minutes to allow the chocolate to harden.
9. Afterward, store the oat cups in a sealed container in the fridge for up to 10 days, or in the freezer for up to 2 months.