This No-bake Chocolate and Oats Cups recipe makes a perfect easy-to-make healthy snack, dessert, or even breakfast to make for any occasion and with only 5 ingredients. These delicious little treats are dairy-free, oil-free, gluten-free and sweetened with agave syrup. Recipe for 6 servings.
I would love to know how this recipe went for you, so make sure to rate this recipe (scroll down to the end of the page) if you try it, or leave a comment if you have any questions!
You can also tag me on Instagram @thedorkyfrench to be featured! It always warms my heart to see you guys recreating my recipes!
These No-Bake Chocolate and Oats Cups are:
-healthy
-only 5 ingredients
-vegan
-oil-free
-gluten-free
-chewy
-low calorie
WHAT TO MAKE WITH CHOCOLATE AND OATS?
You are on the right page as the main ingredients for this recipe are dark chocolate and oats!
These No-Bake Chocolate and Oats cups are made with only 5 ingredients:
-plant milk
-dark chocolate
I usually use @bulkpowder’s big tubs of smooth peanut butter, as it lasts much longer than a small tub and you get a huge quantity for a good price.
HOW TO TURN OATS INTO OAT FLOUR?
To turn oats into oat flour, simply blend them in a high-speed blender or food processor until the oats turn into flour. You can also purchase oat flour online or in-store if you don’t have a blender.
If you are thinking of investing in a blender that is not too expensive, this Nutribullet blender is, from my experience, one of the best small blenders you can get for an affordable price.
NO-BAKE CHOCOLATE AND OATS CUPS RECIPE
Please note this is just an overview of the recipe. Scroll down to the end of the page to see the full printable recipe.
1- Make the dough by simply mixing all the ingredients except for the dark chocolate.
2- Knead and divide the dough in 2.
3- Use one half of the dough and divide it into the 6 cups of your silicone muffin pan.
4- Melt some dark chocolate and spread it on top of each cup.
5- Freeze for 10 minutes.
5- Use the other half of the dough and repeat steps 3, 4 and 5.
CHOCOLATE CUPS WITH SILICONE MUFFIN PAN
I use a silicone muffin pan to make my No-Bake Chocolate and Oats Cups. It is SO convenient as a silicone pan is non-stick and easy to clean. This is the one I use if you would like to check it out.
As an alternative, you can use paper muffin cups to make these Chocolate and Oats Cups.
Another delicious recipe you can make with this silicone pan is this Chocolate Chips Muffins (oil-free | vegan) recipe.
WHAT TO MAKE WITH NO-BAKE CHOCOLATE AND OATS CUPS?
These Chocolate Cups are delicious to have by themselves as they are naturally chewy and perfectly sweet. However, they can also be eaten with ice cream or fruits on the side! I also love to have these No-Bake chocolate and Oats Cups with a cup of tea or coffee as an afternoon snack.
HOW LONG CAN CHOCOLATE CUPS LAST?
Store these Chocolate and Oats Cups in the fridge for up to 7 days. Don’t store them at room temperature as the chocolate would be subject to melt.
CAN YOU FREEZE CHOCOLATE AND OATS CUPS?
You sure can. Store these No-Bake Cups in a container(does not have to be airtight) for up to 4 months in the freezer.
PRINT, PIN, OR BOOKMARK THIS RECIPE!
Make sure you bookmark (or pin) this recipe and find it whenever you feel like biting in one of these delicious healthy treats…
You can also tag me on Instagram @thedorkyfrench to be featured!
For other delicious gluten-free dessert ideas, check out these Tahini Chocolate Stuffed Cookies (gluten-free) or these No-Bake Berry Energy Balls (only 4 ingredients).
Alright, enough reading now let’s get to cooking!
RECIPE IN VIDEO (1 MIN)
IMPORTANT NOTE: for the first ingredient on the recipe video, ‘plain white flour’ actually is oat flour. See full recipe for more info.
Follow me on youtube for more vegan recipe videos.
No-Bake Chocolate and Oats Cups (oil-free)
Equipment
- silicone muffin pan
- Mixing bowl
- Fork
- Teaspoon
Ingredients
- 180 g oat flour**
- 30 ml agave syrup - or maple syrup
- 30 g peanut butter*** - or any other nut butter
- 100 ml soy milk - or any other plant milk
- 120 g dark chocolate - I use 72 % dark chocolate
Instructions
- Watch the one minute recipe video to see all instruction steps.
- Make the dough by mixing all the ingredients (except for the dark chocolate) with a fork in a mixing bowl.
- Knead the dough until it is uniform and comes together, and equally divide the dough in 2.
- Use one half of the dough and divide it into the 6 cups of your silicone muffin pan. Press with your fingers to flatten up the dough in the moulds.
- Melt half of the dark chocolate (60 g)**** and spread it on top of each cup with the back of a teaspoon. Use about 1 teaspoon of melted chocolate per cup.
- Freeze for 10 minutes.
- Use the other half of the dough and repeat steps 4, 5 and 6.
- Unmold your No-Bake Chocolate and Oats Cups, and enjoy!
- Store in the fridge for up to one week, or freeze for up to 4 months.
Video
Notes
Please note that all nutrition facts found on this website are for informational purposes only. Refer to a professional for medical advice.
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First of all, I found this cake’s pic very attractive so I read the recipe and I found it both easy and interesting as far as the ingredients are concerned. I wasn’t disappointed at all when making it because all was okay and quick liked the recipe describes it. I also had a look at the video which is an excellent way to learn. I couldn’t wait to try one after finishing the different steps, and YES I liked these lovely little oat and chocolate cups :)! And you know what? I loved it more the day after!! Because it is energetic and I wasn’t so hungry I first cut a half but I also appreciated the second half a few minutes later! These cakes are really healthy and delicious!
I made these with ingredients I had sitting around at home: rolled oats instead of oat flour (don’t have a food processor), almond butter instead of peanut butter, and maple syrup instead of agave syrup. They were nice and chewy (I love chewy textures) and I’m definitely gonna make these again (I also love quick and easy recipes ?)