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For the base
For the peanut butter layer
- Lightly grease six holes in a muffin tray.
- Mix all the ingredients for the base together in a bowl, then press into the prepared muffin tray. Freeze for 15 minutes.
- Mix the peanut butter and maple syrup in a small bowl, then spread over the oat bases. Top with the melted chocolate.
- 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
Per serving 137kcals, 5.1g fat (2.8g saturated), 20.3g carbs (9.4g sugars), 2.4g protein, 2.5g fibre, 0.002g sodium
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