Site navigation and social media links
No Bake Peanut Butter Cup Bites (WEM)
Recipes | September 19, 2017
This recipe yields a lot of small delicious chocolate peanut butter bites – perfect little treat you can enjoy on your training days.
(Makes about 18 pieces)
For the crust:
5 1/4 cup peanut butter
5 1/4 tbsp maple syrup
1 cup quick oats (gluten free if needed)
For the filling:
1/2 cup oat flour
1/2 cup + 2 tbsp peanut butter
5 tbsp 1/4 powdered Swerve sweetener
For the topping:
1/2 cup coconut milk
3/4 cup vegan chocolate chips
2 tbsp Swerve (optional)
____________
Instructions:
1. Add the ingredients for the crust into a bowl and mix until well combined. Press the mixture into the bottom of a loaf pan and put it into the refrigerator.
2. Add the ingredients for the filling into a bowl and mix until smooth. Pour the mixture into the loaf pan, smooth it out and place it back into the refrigerator.
3. Add the coconut milk and chocolate chips into a bowl and microwave for 30 seconds to melt the chips. Mix until the chocolate is well incorporated and completely smooth. Taste it and add sweetener if needed.
4. Pour the chocolate into the loaf pan, cover with tin foil and place it into the freezer. When the chocolate hardens, you can cut it into small squares. It will stay fresh in the freezer for weeks.
Macros Per Piece:
Calories: 518.3
Carbs: 29.2 g
Net Carbs: 20.4 g
Fat: 41.4 g
Protein: 17.9 g
Private Member |
lodz, poland
Hi Zu 🙂
Is it really 5 cups of peanut butter? 🙂 Seems like a lot, so I wanted make sure. Kisses, M 🙂
Private Member |
I have the same question !
Private Member |
lake tahoe, nv, usa
Yes it is a lot and that’s what makes it awesome 🙂 haha
Private Member |
france
Aren’t 5 cups close to 1 kg of butter? For the amount of oats in the recipe I think you would have more like a paste than a crust. I think I’ll try adding the same amount of peanut butter and maple syrup (5 tbsp) to the one cup of oats, this seems more like what would end up in a crust…
Private Member |
lake tahoe, nv, usa
I can assure you the recipe as weird and it sound really works and it’s delicious 🙂 you will end up with a firm crust on the bottom, smooth peanut butter cream in the middle and a delicious chocolate on top.
Private Member |
france
Well, I’ll give it a go and see how it works, after all is peanut butter 🙂
Private Member |
Looks great! I think your autumn recipes are my favorite Zuzka! I’m itching to make the pumpkin spice cookies from last year. I made them for all of October and November 2016.
Private Member |
usa
These look yummy!
Private Member |
Love to see more Vegan recipes 💗
Private Member |
lake tahoe, nv, usa
More are coming 🙂
Private Member |
austria
Yeahhh ❤😍 thank you!
Private Member |
Love anything with peanut butter! ❤️
Private Member |
france
Yumie, it looks delicious! What would be a reasonable serving (one small square?), I’ll introduce this as one of the snacks in the meal plan, for the days of more intensive training 🙂
Private Member |
How big is a square/serving? You had me at peanut butter.
Private Member |
lake tahoe, nv, usa
Depends on how you cut them. Remember it’s really dense in calories – I’m guessing that one tbsp size bite might be about 70 calories. This is a real dessert.
Private Member |
Thank you I will try to cut them very small. They look so yummy!
Private Member |
caseyville, illinois
Just curious if you are doing a high carb vegan way of eating now? I get so confused on what is best
Private Member |
lake tahoe, nv, usa
I am doing high carb Vegan right now. The only way to find out what works for you is to give it a try. I have to say for myself that this diet is not the best for me, but I like experimenting and finding out what food my body and mind responds to in a positive way. You have to do the same for yourself, because no body else can do that for you. If someone ever tells you that this or that diet is the best, they don’t really know what they’re talking about and what that really means is that it works for them. The assumption that one diet can work for everyone the same way is just not right. I personally do very well on low carb diet. I’ve seen some negative effects on my body doing the high carb vegan for a few months so now I’m trying to focus more on low carb plant based and in one week I’ve already noticed a difference. This meal plan is going to be a mix of both because I will also fit it with the ZGYM weekly workout schedule so that you can eat high carb on your training days and low carb on your active recovery days.
Private Member |
netherlands
That’s great to hear. I also don’t function that well on a high carb diet. It makes me feel very weak. Looking forward to your vegan mealplan
Private Member |
I am very happy you are adding more vegan/vegetarian recipes. I became vegetarian (90% vegan) cca 5 years ago (I was on protein low carb diet before as I used to be a fitness competitor) because I did not like the cruelty connected with animal production and I did not want to support it.
Firstly, I put on weight and was not as toned as before and felt little bit weaker in terms of weight lifting (but my priority was non-harming, not the body).
After few years my body got adapted and now I am in a much better shape than ever before and my fitness performance is better too, my strenght came back. Plus I have much more energy. Sometimes it takes time for the body to get used to a change. Definitely less protein has a positive effect on my skin, diestion and energy level.
Private Member |
If you wanted to make these without Swerve and just use sugar instead, could you substitute the Swerve 1:1 or would you need to adjust the amount?
Sweetener doesn’t taste as good for me, gives me the runs in larger amounts. Sugar is more readily available and cheaper, which is why it’s still my sweetening ingredient of choice, despite possible health benefits I could reap if I avoided it.
Private Member |
lake tahoe, nv, usa
I don’t think you need to adjust the amount. I actually made this recipe using maple syrup in the same amounts and it works great. I would actually suggest the maple syrup or honey instead of plain sugar. Let’s add at least some benefits 🙂 haha.
Private Member |
That sounds like a great idea!
Private Member |
If you use almond flour instead of oats will it work, maybe the crust might not be the right consistency? and would it be a FM?
Private Member |
lake tahoe, nv, usa
You can use sliced almonds instead of oats and almond flour instead of oat flour in this recipe and if you use Swerve instead of Maple syrup then yes, it would be an FM – but still very dense in calories – however you would feel that it’s really filling and it would more likely to keep you full and satisfied for hours. I think it would come pretty close in terms of consistency to the original recipe.
Private Member |
caseyville, illinois
Great to know as looked delicious and oats bother my stomach real bad and i end up craving big time!
Private Member |
lake tahoe, nv, usa
Thank you for sharing. This is a great example of bio individuality. Most people feel great after eating oats and oats are suppose to be one of the healthiest super foods, but we have to consider our own individual needs.
Private Member |
caseyville, illinois
OMG! i love oats and would enjoy making some oatmeal and protein powder and maybe some almond butter or anything with oats, but my stomach would get this gurgley empty feeling and i would never feel satisfied no matter what even with the over night steel cut oats.
Private Member |
Is the sweetener measurements 5Tbsp plus 1/4 tsp?
I don’t know if I ever own 5 cups of peanut butter at one time! Haha. Guess it’s time to go to the store! 🙂