Triple Chocolate Peanut Butter Cups

There’s no messing around with this recipe. One of THE most delicious, indulgent treats I’ve made – and they happen to be vegan-friendly, dairy-free and gluten-free so don’t worry about missing out! A simple chocolate oat case filling with a smooth peanut butter chocolate layer, smothered in a dark chocolate (yes, MORE chocolate!) topping…Need I say more?!


For the tart cases –

  • 100g oats (I used Mornflake)
  • 4 tbsp cocoa powder
  • 2 tbsp smooth nut butter (I used Pic’s Peanut Butter)
  • 2 tbsp oil (I used The Groovy Food Company coconut oil, melted)
  • 4 tbsp maple syrup

For the filling –

  • 6 tsp peanut butter
  • 2 scoops chocolate or vanilla protein powder (I used Free Soul)
  • 3 tbsp cocoa powder
  • 4 tbsp milk of choice
  • 2 tbsp maple syrup

For the topping –

  • 75g dark chocolate (I used Seed & Bean), broken up into pieces
  • 1 tbsp coconut oil 

Get making 

  1. First make the tart cases: Mix together ingredients so it sticks together then divide between a 6-hole silicone muffin tin (it will make 5) then press into the base and up the sides.
  2. Add 1 tsp peanut butter at bottom of each then chill in fridge.
  3. Mix together the protein powder, cocoa powder, milk and maple syrup then add a spoonful on top of the peanut butter on each.
  4. Melt the chocolate and coconut oil then spoon over the top of each chocolate filling to cover and reach the top. Chill for 2 hours to set.
  5. Pop out of the tin and enjoy! Keep in the fridge for up to 1 week.