• Lay a large or mini silicone baking pan on a medium baking sheet. These are the pans I use—they have narrower cups, which make for thicker oat cups. I highly recommend these pans, as it’s much easier to remove the oat cups. Set aside for later.
• In a large, microwave-safe bowl, add peanut 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 (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
• Add oats to the peanut butter mixture. Use a rubber spatula or wooden spoon to fold until thoroughly combined.
• Using a small or 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. Use extra dough in another pan, or make thicker cups.
• Make the Vegan Chocolate Topping: Use the double boiler method or do the following. In a medium, microwave-safe bowl, add Vegan Chocolate Topping ingredients. Heat in 20-second increments until softened and melted. Stir until smooth.
• Pour this chocolate mixture over the 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.
• Adapted from my 3 ingredient peanut butter oatmeal cookies.

More Easy Vegan GF Peanut Butter Recipes

• 4 Ingredient No Bake Chocolate Peanut Butter Oatmeal Cookies
• 3 Ingredient Peanut Butter No Bake Energy Bites Recipe
• 4 Ingredient No Bake Chocolate Peanut Butter Cup Oatmeal Bars
• Low Carb: 3 Ingredient Peanut Butter Keto Energy Balls Recipe (Low Carb, Vegan)