American
Date Caramel Peanut Butter Oat Cups
A no-bake oat cup with date caramel, peanut butter, dark chocolate, and flaky salt for a mindful sweet snack.
Dates keep coming back because they bring sweetness, chew, and fiber without making a dessert feel austere.
Here they turn into a quick caramel layer for a freezer-friendly oat cup.
Peanut butter and dark chocolate make the cups familiar, while oats keep them sturdy enough to hold in your hand.
A little salt matters because it sharpens the date caramel and keeps the sweetness in check.
Chill the oat base before adding the chocolate.
That small pause keeps the layers distinct and makes the cups easier to remove from the pan.
For another recipe in this seed collection, try Date Tahini Greek Yogurt Parfaits or No-Bake Peanut Butter Oat Bars.
Directions
- Line a 12-cup muffin tin with paper liners.
- Stir oats, 1/2 cup peanut butter, maple syrup, vanilla, and 1/4 teaspoon salt until clumpy.
- Press the oat mixture firmly into the muffin cups and chill for 10 minutes.
- Blend dates with hot water and remaining salt until smooth, adding 1 tablespoon water if needed.
- Spread date caramel over the oat bases.
- Melt dark chocolate with remaining peanut butter and coconut oil, then spoon over the caramel.
- Chill until firm before serving.
Nutrition
Nutrition Information
Estimated per cup: 230 calories, 6 g protein, 24 g carbohydrates, 14 g fat.
Variations
Recipe Variations
- Use almond butter instead of peanut butter.
- Add chopped peanuts between the caramel and chocolate.
- Sprinkle cinnamon into the oat base.
Notes
- Soak firm dates in hot water for 10 minutes before blending.
- Press the oat base firmly so the cups do not crumble.
- Store in the freezer and thaw for 5 minutes before eating.
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