• Lay two 12-cup silicone baking pans on two medium baking sheets. This is the pan I use—it has narrower cups, which make for thicker oat cups. I highly recommend using this pan versus a regular metal pan, as it’s much easier to remove the oat cups. Set aside for later.
• In a large, microwave-safe bowl, add almond butter and maple syrup. Whisk together until well mixed.
• Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out just a bit (about 3-6 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
• Add oats to the almond butter mixture. Use a rubber spatula or wooden spoon to fold until thoroughly combined.
• Using a medium cookie scoop, scoop and drop balls of cookie dough into the cups of the baking pan. Using a spoon, press and flatten mixture until tops are smooth and dough is evenly distributed in the cup. Set aside.
• Use a double boiler to melt the chocolate or the following: add Chocolate Topping ingredients to a microwave-safe bowl (chocolate chips and almond butter). Heat in 20-second increments until just melted. Stir in between heating increments until smooth.
• Spoon chocolate topping evenly over almond butter cups. Tap the pan to smooth chocolate topping into an even layer.
• Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.

More Easy Vegan GF Peanut Butter Recipes

• 3 Ingredient No Bake Peanut Butter Oatmeal Cookies
• 3 Ingredient No Bake Peanut Butter Granola Bars
• Easy Peanut Butter No Bake Cookies – 3 Ingredients!
• 4 Ingredient Healthy No Bake Peanut Butter Cup Oat Bars – Vegan, Gluten Free