Blog

Preparation

• For the Granola Bottom
• In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, date paste, melted coconut oil, salt and vanilla.
• Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen if you are using a coarse oat flour), add 1-2 tablespoons of water, add 1 at a time, until the dough is soft and stick together.
• Press 1 3/4 cup of the dough into each separate muffin tin, using your fingers to press down and making a cup, with the sides reaching about halfway up the muffin tin.
• Place the pan in the freezer while you make the peanut butter filling and chocolate topping.
• For the peanut butter filling
• Add 3/4 cup of chilled peanut butter (see note above) to a bowl *note – peanut butter should be thick not drippy)
• Add date paste, sea salt, and coconut sugar and stir with a fork until well combined
• Remove muffin tin from freezer and place 1 tablespoon of peanut butter mixture on top of each layer granola.
• Place back in the freezer as you make the chocolate layer.
• For the Chocolate Layer
• Add 2 tablespoons of coconut oil to a saucepan and heat on low heat, until melted
• Add 10 oz bag of chocolate chips, stirring on low heat, until melted (can take 5 minutes) *be sure not to burn chocolate and only melt on low* Alternatively you can microwave in small increments and stir until melted, but be careful not to burn the chocolate.
• Once chocolate is melted, add in 1/4 teaspoon sea salt and 1/4 teaspoon vanilla extract.
• Drizzle remaining chocolate mixture over the tops of each muffin cup, making sure to cover the peanut butter completely
• Freeze for 30 minutes, or until set
• Store in freezer or fridge.