“We belong we belong we belong we belong to-geeet-herrr…” — Chocolate and oats.

Clearly I’m a believer of this song as I’ve been putting chocolate and oats together like there’s no tomorrow.

Chocolate is smooth, oats are texture-ific, you got yourself a good combo.

And with this recipe I’ve created a shortcut, nay, wormhole to the chocolate+oat heavens.

No baking involved, it’s so easy you’ll have your “chocol-oat” treats faster than you can say chocol-oat… I actually do not know how one says this word that I just made up.

All I know is that, these cups were a huge hit in our house. Husband and kid could not share them.

Let me know how they’re received at yours!

Print Recipe

5 from 3 votes

Small-batch No-bake Oatmeal Fudge Cups

Prep Time10

Freeze Time30

Course: Breakfast, Dessert, Snack

Keyword: chocolate, chocolate fudge, easy recipes, flourless, gluten-free, low sugar, no-bake, oatmeal, plant-based, pumpkin, small-batch, vegan

Servings: cups

Calories: 162kcal

Equipment

Muffin pan (standard loaf pan might work too)

Ingredients

Oat layer

1 cup oats (80 g) I used quick oats, if all you have is rolled oats you can process them in the processor first
2 tbsp maple syrup (42 g)
2 tbsp coconut oil, melted (30 g) sub melted (plant) butter
pinch of salt
drop of vanilla

Chocolate fudge layer

1/4 cup pumpkin puree (60 g) sub banana or applesauce
1/3 cup chocolate chips (60 g)

Instructions

In a bowl add coconut oil and microwave 30 sec to melt.
Add maple, oats, salt and vanilla and stir to combine and coat all the oats. Press 2/3 of the mixture into 6 muffin cavities to make the bottom crust.
In a bowl at pumpkin and chocolate and microwave 30 sec at a time and stir until all chocolate is melted and the mixture is smooth like frosting.
Divide this between the 6 cups and sprinkle the rest of the oat mixture on top, pressing the oats down gently to stick it all together.
Freeze to set the cups and enjoy! Keep them frozen and thaw for 5 min to enjoy with max softness.

Nutrition

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