Makes 6
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For the base

For the peanut butter layer

To assemble

  1. Lightly grease six holes in a muffin tray.
  2.  Mix all the ingredients for the base together in a bowl, then press into the prepared muffin tray. Freeze for 15 minutes.
  3. Mix the peanut butter and maple syrup in a small bowl, then spread over the oat bases. Top with the melted chocolate.
  4. Refrigerate until hardened, then drizzle with melted Biscoff spread and sprinkle with sea salt flakes.

Test Kitchen Tip: To make miniature versions, simply use mini cupcake moulds. This recipe also works well in a loaf tin, which you can slice into eight squares

Nutrition Facts

Per serving 137kcals, 5.1g fat (2.8g saturated), 20.3g carbs (9.4g sugars), 2.4g protein, 2.5g fibre, 0.002g sodium 

Gluten-freeDairy-freeSnacksSweet thingsLow-fatNo-bake

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