1 cup coconut chunks/shreds 3/4 cup raw oats (or almonds) 1/4 cup maple syrup 1/4 tsp cinnamon 1 tsp vanilla extract 1/2 cup peanut butter 1/8 cup melted coconut oil Sea salt (optional) 2 batches of raw chocolate (or 2 melted dark chocolate bars)
Throw all cup ingredients in your food processor and pulse until you can press it together. If it’s too dry, add some dates or peanut butter. Press into lined cupcake tins, leaving just a little bit of room on the top for the chocolate.
Pour the chocolate over the cups. Decorate with nuts (if you like). Leave in the fridge overnight. Sprinkle some sea salt on top and serve!
Makes 20 cups.
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