Peanut Butter Chocolate Cups (PCOS Friendly)

This easy and delicious recipe combines only 5 ingredients and requires no baking at all!

5 from 2 votes

Print Pin

Course: Dessert

Cuisine: American

Keyword: easy, quick

Prep Time: 10

Total Time: 2 10

Servings:

Calories: 180kcal

Place rolled oats into a blender and blend on high speed for 1-2 minutes, stopping to shake the blender intermittently, until you get a fine oat flour. Set aside.
Combine peanut butter and maple syrup in a microwave safe bowl. Microwave on high for 30-60 seconds, checking and stirring every 10-15 seconds, until peanut butter is melted and well combined with maple syrup.
In a large bowl, add the peanut butter mixture. Slowly stir in the oat flour.
Divide the mixture among 6 lined muffin tins. Using your fingers, press the mixture down into the muffin tins to make a flat top.
Microwave dark chocolate chips and coconut oil in a microwave safe bowl for 30-60 seconds, stirring every 10-15 seconds. Pour the melted chocolate mixture evenly on top of each peanut butter muffin.
Place the muffin tin in the fridge for at least 2 hours until set. Enjoy!

Store in the fridge for up to 5 days after making.

If you prefer to, you can substitute a pre-made oat flour instead of making your own.

These are my favorite dark chocolate chips to use since they have 5 grams of fiber and no added sugars.

For more variations, substitutions, and tips, see full blog post above.