Nutella Peanut Butter Cups

The story of these nutella peanut butter cups goes as follows: excited, disappointed, satisfied, excited again! “What the H are you talking about?” you ask me? My bad! Let me explain. Image may be NSFW.
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I had nutella peanut butter cups on my mind! The interesting thing is that I hadn’t actually had nutella or peanut butter in about 6 years (I was diagnosed with Crohn’s 6 years ago and started to eat clean ever since). But since I am not afraid to fail in the kitchen (#startuplife #failfastiswhattheysay), I decided to attempt my own version of nutella and sub the peanut butter for sunbutter. 

It started off great! I made the nutella with hazelnuts, cocoa, maple syrup and coconut oil. I usually add some coconut or almond milk to my homemade nutella but didn’t want it too creamy because it needed to pack well into a cup. I wanted to add the nutella on top of an oat and peanut butter (or sunbutter as I was using) to make a healthy chocolatey, peanut buttery dessert! I made the recipe and took a bit. This is where the first “disappointed” in my story comes from. I don’t know what I was expecting but the nutella (not made very creamy) was very dense, making the whole cup taste dense. It was delicious but very dense. I hoped for the best and served it for dessert anyway. The result? They loved it! “Sure, it’s dense, but it’s delicious!” This is where the “satisfied” in the story comes from. We were going camping a couple of days later and decided to take them with us for snacks during hiking and canoeing. They were absolutely perfect!! They were so tasty and incredibly hearty filled with nuts and oats. I have just discovered the best camping snack friends! Image may be NSFW.
Clik here to view. 

Image may be NSFW.
Clik here to view.

Nutella Peanut Butter Cups

2016-11-03 14:28:47

Image may be NSFW.
Clik here to view.

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Ingredients

1. 2 cups roasted hazelnuts
2. 1/2 cup maple syrup
3. 1/3 cup cocoa
4. 2 tbsp coconut oil
5. pinch of salt
6. 2 cups quick oats (*make sure to use GF ifyou have a gluten intolerance/allergy)
7. *1 cup peanut butter

Instructions

1. Preheat the oven to 350.
2. Place hazelnuts on a baking sheet (don’t over stack)
3. Roast the nuts until they start to brown (should take 10-15 minutes)
4. Wait for the nuts to cool and put into your food processor or high powered blender (like a Blendtec or Vitamix). Make sure you use a high powered blender, I don't think the hazelnuts will blend in a regular blender.
5. Add the male syrup, cocoa and coconut oil and blend well. (Note: if you want to make it more creamy you can add a few splashes of dairy free milk).
6. In another bowl, combine combine the quick oats and peanut butter.
7. Spoon out the oat mixture into a cupcake pan until each cup is about 1/2 way full.
8. Put in fridge for about 2 hours.
9. Remove from fridge and spoon out the nutella mixture on top.
10. Put in fridge for another 2 hours.
11. Remove and enjoy!

Notes

1. You can use sunbutter if you can't have peanut butter.

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