Vegan Chocolate Oat Cups by Louise Murray

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!