These no bake oat cups with cashew butter and dark chocolate are a delicious, healthy, vegan, and gluten free dessert that only require six ingredients. They are full of fiber and protein and make a great snack or treat for kids and adults.
You won’t feel bad indulging in one of these no bake oat cups because they are made from real whole foods and sweetened with honey and dark chocolate, not with added processed sugar. You get a good amount of protein and fiber in each one and they are nice and filling so they leave you feeling satisfied.
Tips For Making No Bake Oat Cups
- You will want the cashew butter that you’ll be adding to the oats to be warm so it mixes in nicely. It should create a sticky consistency when mixed with the honey. You can add more cashew butter and honey if needed.
- To heat up the cashew butter for both steps, add it to a glass bowl and microwave in 30 second intervals, mixing in between, until warm.
- When dividing the oat mixture into the greased cupcake tin, it’s helpful to use a cookie scoop.
- If you don’t have a kitchen scale to measure out your dark chocolate, you can add 3 small handfuls of chocolate instead.
- To store the no bake oat cups, place them in an airtight container in the freezer for up to 2 months or in the refrigerator for up to 10 days.
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Ingredients You Will Need
- 3 cups old fashioned oats
- 1/4 tsp salt
- 1/3 cup cashew butter
- 1/3 cup honey
- 1 cup cashew butter (for filling)
- 6 oz dark chocolate
- 1 tbsp coconut oil (plus a little to grease your cupcake tin)
Tools You May Need
- 12 cup muffin/cupcake tin
- Measuring cups & spoons
- Mixing bowl
- Wooden spoon
- Glass measuring bowl
- Cookie scoop
- Food scale
How To Make No Bake Oat Cups
Step 1
In a medium size bowl mix together 3 cups old fashioned oats, 1/4 tsp salt, 1/3 cup warm cashew butter, and 1/3 cup honey. Mix together until combined.
It should come together in your fingertips when you pinch it.
Step 2
Grease your cupcake tin with some coconut oil and evenly divide the oat mixture into 12 cups using a cookie scoop. Press them down while creating a little dip in the middle.
Step 3
Heat up 1 cup cashew butter in the microwave for 1 minute and evenly distribute it on top of the oat mixture. Place cupcake tin in the freezer for 10 minutes to help set the cashew butter. You can prepare the chocolate while they are cooling.
Step 4
Add your 6 oz of dark chocolate in a glass bowl along with 1 tbsp coconut oil. Microwave in 30 second intervals, mixing in between, until your chocolate is fully melted.
Step 5
Remove the cupcake tin from the freezer and evenly distribute the melted chocolate on top of the 12 oat cups. Use a spoon to spread out the chocolate.
Place the tin back in the freezer for 30 minutes, making sure the tin is level so the chocolate doesn’t spill out. After the chocolate has set you can remove the cups from the tin using a butter knife. Enjoy!
If you enjoy this recipe, I would love it if you came back and gave it 5 stars!
No Bake Oat Cups With Cashew Butter
Healthy, Vegan, Gluten Free, Protein Packed Dessert
Ingredients
- 3 cups old fashioned oats (certified gluten free if desired)
- 1/4 tsp salt
- 1/3 cup cashew butter
- 1/3 cup honey
- 1 cup cashew butter (for filling)
- 6 oz dark chocolate
- 1 tbsp coconut oil (plus a little to grease your cupcake tin)
Instructions
- In a medium size bowl mix together 3 cups old fashioned oats, 1/4 tsp salt, 1/3 cup warm cashew butter, and 1/3 cup honey. Mix together until combined. It should come together in your fingertips when you pinch it.
- Grease your cupcake tin with some coconut oil and evenly divide the oat mixture into the 12 cups using a cookie scoop. Press them down with your fingers while creating a little dip in the middle.
- Heat up 1 cup cashew butter in the microwave for 1 minute, stirring halfway through, and evenly distribute it on top of the oat mixture. Place cupcake tin in the freezer for 10 minutes to help set the cashew butter.
- Add 6 oz of dark chocolate in a glass bowl along with 1 tbsp coconut oil. Microwave in 30 second intervals, mixing in between, until your chocolate is fully melted.
- Remove the cupcake tin from the freezer and evenly distribute the melted chocolate on top of the 12 oat cups. Use a spoon to spread out the chocolate. Place the tin back in the freezer for 30 minutes, making sure the tin is level so the chocolate doesn't spill out. After the chocolate has set you can remove the cups from the tins using a butter knife. Enjoy!
Notes
1. You will want the cashew butter that you'll be adding to the oats to be warm so it mixes in nicely. It should create a sticky consistency when mixed with the honey. You can add more cashew butter and honey if needed.
2. To heat up the cashew butter for both steps, add it to a glass bowl and microwave in 30 second intervals, mixing in between, until warm.
3. When dividing the oat mixture into the greased cupcake tin, it's helpful to use a cookie scoop.
4. If you don't have a kitchen scale to measure out your dark chocolate, you can add 3 small handfuls of chocolate instead.
5. To store the no bake oat cups, place them in an airtight container in the freezer for up to 2 months or in the refrigerator for up to 10 days. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 366Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 1mgSodium: 137mgCarbohydrates: 39gFiber: 4gSugar: 17gProtein: 7g
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Until next time,
Ellen
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