Vegan Chocolate Oat Cups by Louise Murray

Vegan Chocolate Oat Cups

These vegan chocolate oat cups are the perfect indulgent sweet treat! Made with healthy ingredients like oats and tahini, they're creamy, fudgy and most importantly chocolatey.

I love using tahini in baking because it’s high in protein and a rich source of b-vitamins, magnesium and iron, all important vitamins and minerals to keep you healthy and strong.

Combined with energy boosting oats, these oaty cups are the perfect post yoga, protein rich, energy fuelled snack!

You will need the below:

Ingredients:

3/4 cup (100g) oats. Use gluten-free oats if allergic/intolerant to gluten.
1/2 cup (55g) oat flour. You can make this yourself by blending oats in the food processor. Use gluten-free oats if allergic/intolerant to gluten.
Pinch of salt.
1/4 cup (60ml) coconut oil, melted.
1 tbsp maple syrup.
100g dark chocolate.
1/4 cup (60ml) tahini.
1 tbsp maple syrup.

Method:

Mix the oats, oat flour and salt in a bowl, then pour in the coconut oil and maple syrup.
Press 1/2 the mixture into 6 muffin moulds lined with a small piece of parchment paper to make it easier to remove the cups once set.
Place in the freezer for 15 minutes while you prepare the chocolate filling.
Break up the chocolate into a heatproof dish and add in the tahini and maple syrup. You can either melt it over a pan of boiling water or in the microwave.
Pour the mixture over the oat base, then sprinkle over the remaining 1/2 of the oat mixture.
Return to the freezer for 30-60 minutes or until set.
Enjoy!

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You can find out more about Louise and her delicious recipes here.