When you want a quick, easy, healthy and of course, DELICIOUS dessert when it’s hot outside, this is the recipe for you. These bad boys don’t take long to prepare at all and you can make ahead so they’re ready to grab from the freezer when a sugar / cool-me-down craving hits.
With a chocolate oat base, creamy peanut butter filling and a cheeky cookie chocolate topping, these little treats happen to be vegan, gluten-free and dairy-free which is a bonus [thanks to using Gato & Co’s new gluten and dairy-free nut butter cookies which are lower in sugar and contain plant protein and fibre]. The coconut milk and peanut butter combo results in the creamiest layer and coupled with chocolate and crunchy nuts really makes it a dream summer dessert.
For the base –
- 100g oats (I used Mornflake)
- 4 tablespoons cacao or cocoa powder (I used Bioglan)
- 3 tablespoons peanut butter (I used Pic’s peanut butter)
- 3 tablespoons maple syrup (I used Indigo Herbs)
For the filling –
- 1 x can coconut milk, chilled in the fridge overnight
- 3 tablespoons smooth peanut butter
- 4 tablespoons maple syrup
- ½ teaspoon vanilla extract
To decorate –
- Melted dark chocolate (I used Seed & Bean)
- Mini cookies (I used Gato Peanut Butter & Choc Chip ones)
- Chopped peanuts (I used Whitworths)
- First make the base: Place the oats in a blender or food processor (I use my Ninja Kitchen Nutri Ninja) and blend until a flour forms. Add in the other ingredients and pulse until the mixture comes together and forms a dough.
- Press between 6 silicone muffin/cupcake tins to fill ⅓ and set aside (place in a metal tin so easier to make!).
- Scrape out the solid coconut cream from the can and place in a food processor or blender with the other ingredients and blend until thick, smooth and creamy. Spoon over each base to fill to the top – smooth out evenly.
- Pop a cookie on top of each and place in the freezer for at least 2 hours to set.
- Gently melt the chocolate and drizzle over each one then sprinkle over the chopped nuts. Return to the freezer for 5 minutes – then enjoy when you fancy!