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5 from 1 vote

Small-batch Peanut Butter Brownie Cups

Prep Time10 minutes
Freeze Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: brownies, easy recipes, no-bake, peanut butter, peanut butter cups, plant-based, small-batch, vegan
Servings: 8 mini cups
Calories: 80kcal

Equipment

  • (Mini) muffin pan

Ingredients

Brownie layer

  • 1/4 cup chopped medjool dates (40 g)
  • 1 tbsp peanut butter (16 g) sub other nut/seed butter
  • 1/2 cup oats (40 g)
  • 1 tbsp cocoa powder (6 g)
  • About 2 tbsp (nut) milk (30 g)

Peanut butter layer

  • 2 tbsp peanut butter (32 g) sub other nut/seed butter
  • 1 tbsp maple syrup (21 g)
  • 1 tbsp almond or oat flour (7 g)
  • Pinch of salt

Instructions

  • Blend dates, nut butter, oats, cocoa until meal like.
  • Add enough (nut) milk to turn it into a bar dough, 1 tbsp at a time. Press into muffin pan.
  • Mix peanut butter, maple syrup, almond/oat flour, pinch salt until smooth. This will be similar to cookie dough.
  • Press again into muffin pan. Freeze until solid, an hour at least.
  • Enjoy and keep refrigerated!

Notes

If you don't have a food processor and/or don't want to deal with medjool dates, make the brownie layer by stirring together:
  • 2 tbsp maple syrup (42 g)
  • 1 tbsp nut/seed butter (16 g)
  • 1/2 cup quick oats (40 g) or 1/3 cup oat flour (40 g)
  • 1 tbsp cocoa powder (6 g)
  • pinch of salt

Nutrition

Serving: 1 cup | Calories: 80kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 103mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Calcium: 17mg | Iron: 0.5mg