Toasted Oat & Dark Chocolate Energy Cups

Prep time: 15 mins | Setting time: 30–60 mins | Yields: Approx. 6–8 cups

150 g Toasted oats (rolled oats toasted in a dry pan until golden)
200 g Roasted peanuts, ground into a smooth paste (or natural peanut butter)
60 g Mixed nuts (almonds, walnuts, hazelnuts), roughly chopped
60 g Raisins
30 g Dried cranberries, chopped
Spices: Cinnamon, nutmeg, or vanilla powder (to taste)
1 pinch Salt
For the topping: 100g Melted dark chocolate and a few pumpkin seeds/hemp hearts for garnish.

Prepare the Base: In a large mixing bowl, combine the toasted oats, chopped mixed nuts, raisins, and dried cranberries. Sprinkle in your salt and spices.
Bind: Add the peanut paste (peanut butter). Stir and fold the mixture thoroughly until every oat is coated and the mixture holds together when pressed. If it feels too crumbly, add a teaspoon of honey or maple syrup.
Form the Cups: Using a silicone muffin tin (like the one in your photo), distribute the mixture evenly among the cavities. Press down firmly with the back of a spoon or a small glass to create a flat, dense base.
Chocolate Layer: Melt your dark chocolate using a double boiler or in short 30-second bursts in the microwave. Pour a thin layer of chocolate over each oat base.
Decorate: While the chocolate is still wet, sprinkle with pumpkin seeds or extra chopped nuts for that professional finish.
Set: Place the tray in the refrigerator for at least 30 minutes (or the freezer for 15) until the chocolate is firm.
Store: Pop them out of the silicone mold and store them in an airtight container in the fridge for up to two weeks.