Peanut Butter Chocolate No-Bake Cookie

These rich, creamy, and utterly irresistible cookies come together effortlessly without the need for an oven.

Ingredients: 

• 6 tablespoons coconut oil 
• ¼ cup plus 2 tbsp peanut butter 
• ¼ cup plus 1 tbsp maple syrup 
• ¼ cup Dutch process (or dark) cocoa powder 
• 1 tsp vanilla extract 
• 1 pinch kosher salt 
• 1 cup rolled oats 

  
Directions: 
Place 9 cupcake liners into a muffin tin (or 18 liners in a mini-muffin tin). 
In a small saucepan over low heat, melt 5 tablespoons coconut oil 
Once melted, add 2 tablespoons peanut butter, ¼ cup maple syrup, cocoa powder, vanilla extract, and salt. 
 

Once combined, remove from heat, and stir in 1 cup rolled oats. 
Spoon into cupcake liners 
 

Refrigerate while making the peanut butter topping. 
In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon maple syrup, and 1 tablespoon coconut oil. 
 

Spoon the warm peanut butter mixture over the chocolate oat mixture. 
Freeze for 15 to 20 minutes until set or refrigerate until serving.

Enjoy! 
  
Keep Refrigerated.