A stack of vegan date oat cups made with Navitas Organics Chia Seeds and Semi-sweet Cacao Wafers

Vegan Date Oat Cups Recipe

Packed with the natural sweetness of dates, the heartiness of oats, and the nutritional goodness of chia seeds, these cups offer a satisfying and nourishing snack. As an added bonus, the infusion of semi-sweet cacao wafers provide a rich chocolatey flavor, making them a tasty option for satisfying sweet cravings!

INGREDIENTS

Date Caramel Layer:
20 Medjool dates, pitted
1 Tbsp. peanut butter
½ cup water
Oat Base Layer:
1⅓ cups oat flour
1 cup gluten-free rolled oats
¼ cup coconut oil melted
¼ cup peanut butter
2 Tbsp. Navitas Organics Chia Seeds
2 Tbsp. pure maple syrup
Chocolate Layer:
1 cup Navitas Organics Semi-sweet Cacao Wafers

DIRECTIONS

Add pitted dates, peanut butter and water to a high-speed blender or food processor. Blend until smooth and set aside.
Mix together all oat base ingredients in a bowl, then press mixture into silicon cupcake/muffin molds.
Spoon date caramel on top and pop into freezer to set for 10 minutes.
While cups are firming, melt chocolate for chocolate topping by adding cacao wafers to a small saucepan and melting on low heat. Stir continuously until fully melted.
Remove cups from freezer and top with melted chocolate. Return to freezer for 10 minutes or until firm.
Store in the fridge or freezer.

Makes 12 cups

 

Submitted by Nicole Nelson | Living Well with Nic
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Image of Vegan Date Oat Cups Recipe

Vegan Date Oat Cups Recipe

Nicole Nelson | Living Well with Nic

Servings

12 cups

Packed with the natural sweetness of dates, the heartiness of oats, and the nutritional goodness of chia seeds, these cups offer a satisfying and nourishing snack. As an added bonus, the infusion of semi-sweet cacao wafers provide a rich chocolatey flavor, making them a tasty option for satisfying sweet cravings!

Ingredients

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Directions

  1. Add pitted dates, peanut butter and water to a high-speed blender or food processor. Blend until smooth and set aside.
  2. Mix together all oat base ingredients in a bowl, then press mixture into silicon cupcake/muffin molds.
  3. Spoon date caramel on top and pop into freezer to set for 10 minutes.
  4. While cups are firming, melt chocolate for chocolate topping by adding cacao wafers to a small saucepan and melting on low heat. Stir continuously until fully melted.
  5. Remove cups from freezer and top with melted chocolate. Return to freezer for 10 minutes or until firm.
  6. Store in the fridge or freezer.
Servings: 12 cups
Submitted by:

Nicole Nelson | Living Well with Nic