No-Bake Peanut Butter & Chocolate Cups

Prep Time: 20 mins
Cool Time: 40 mins
Servings: 28 mini cups
If you are already a fan of plant-based desserts, you’ll realize that dates, almonds and peanut butter are always in high rotation! This is one of those recipes you will actually make in real life, perfect for Sunday meal prep. Once you have made it a few times it will be a great foundation for you to begin to get creative – freestyle the portions and swap ingredients based on your preferences.
*These are very decadent and packed with flavour, we suggest making them in mini muffin tins for a great party snack, lunch-time dessert or sweet breakfast.*
  • 1½ C Quaker Rolled Oats
  • 1 C pecan halves
  • ½ C of almonds
  • ½ C pretzels
  • ⅔ C cold pressed coconut oil, melted
  • a pinch of coarse sea salt (optional for topping)
  •  1½ C chocolate chips, melted
  • If filling with peanut butter:
    • 15 whole medjooled dates, pitted
    • 1 cup natural smooth peanut butter
  • If filling with date caramel:
    • 35 whole medjooled dates, pitted
    • 3-4 tbps warm water
  1. CRUST: Pulse the oats, pecans, and pretzels in a food processor until broken down into crumbs. Remove the pits from the dates and add dates, coconut oil, and a pinch of sea salt and pulse on high until a soft “dough” forms. Refrigerate or if it’s winter in Canada, put it outside for about 20 minutes to help the mixture become easier to work with.



    1. Remove pits from dates, add 20 dates to a food processor.
    2. Pulse on low until the dates become small bits. Begin to slowly add hot water while the blender is on until a paste is made, make sure you scrape down the sides intermediately.
    3. Set aside.
  2. TOPPING: Melt Chocolate
    Make a double Broiler:

    1. Fill pot about 1/4 full with water and bring to a boil.
    2. Reduce the heat to a simmer and fit a bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water is optimal)
    3. Add the chocolate to the bowl and use a spatula to gently fold the chocolate into itself until it becomes smooth.


  1. ASSEMBLY: When the crust mixture is firm, wet hands slightly and press into a muffin tin, form a well in the centre of each. Add a tablespoon of either the peanut butter or date caramel into each cup.  Put muffin tin in the freezer for about 30 minutes or until the peanut butter/caramel hardens. Remove from freezer  and top with melted chocolate. Sprinkle with sea salt if you want. Refrigerate or freeze until hardened. Gentle remove from muffin tins. Enjoy!



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