Oat crust:⁣
✅ 1 cup rolled oats⁣
✅ 1/3 cup almond butter (I used  )⁣
✅ 2 tablesooons maple syrup ⁣
*Optional: pinch of salt ⁣


✅ 6 tablespoons almond butter (or nut butter of choice) ⁣
✅ 6 teaspoons chocolate granola butter (I used the one )⁣

Topping: ⁣

✅ 60g dairy-free caramel chocolate, melted (I used the  brand one from )⁣


1. Prepare 6 cupcake holes with non-stick paper or use a silicone mould like I did⁣

2. In a bowl, combine the oats, almond butter, maple syrup and optional pinch of salt. Mix until a cookie dough consistency. Divide the mixture amongst the 6 cupcake holes and press it up against the side of the mould to create a shell. ⁣

3. Place a tablespoon of almond butter in the centre of each cup. Add a teaspoon of the granola butter over the top⁣

4. Melt the chocolate and pour it over each cup, dividing it evenly⁣
5. Freeze for at least 60 mins to firm up before serving⁣

*Storage tips: in an airtight container in the fridge for up to 1 week or in the freezer for months⁣

Enjoy! These make such a delicious breakfast on the go, afternoon pick-me-up or treat after dinner! Definitely let me know if you try it.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button