Peanut Butter Banoffee Millionaire Cups
These no bake Vegan Peanut Butter Banoffee Millionaire Cups have to be a thing!! I posted this video clip of them on the Livia's Instagram and everyone went wild for them. So, we thought we had better share the recipe. They are inspired by our Salted Caramel Million Squares and you won't believe how easy they are to make. The peanut butter banoffee middle is spooned onto a chocolate oaty base and then topped with velvety dark chocolate. Sounds pretty heavenly right? The bonus to this recipe is that you DO NOT NEED A FOOD PROCESSOR! Usually a lot of raw recipes use blended dates or date paste but for the base of these Peanut Butter Banoffee Millionaire Cups I simply mix oats, coconut oil, cacao and maple to form a sweet dough. A few of you have been asking about where you can buy oat flour. You can buy ground oats from Holland & Barrett and Bobs Red Mill oat flour from Planet Organic or Amazon. Or, something we have been doing recently is blending oats in a food processor or Nutribullet until they are ground to a flour. You can also substitute the oat flour for buckwheat flour or gluten free plain flour. I used this recipe initially to make a Peanut Butter Banoffee Millionaire slab which you can see below. The great thing about this recipe is you can use the recipe to make cups, squares, fingers, whatever shape you like! If you love this Vegan Peanut Butter Banoffee Millionaire Cups recipe then you may also love this Choc Chip Banana Bread. Warning: it's so delicious and soft you won't be able to stop at one slice!
Prep: 20 minutes
Total: 20 minutes
- 225g oat flour
90g coconut oil
120ml maple syrup
25g cacao powder
Pinch of salt
- 3/4 ripe bananas
100g smooth or crunchy peanut butter (whatever you love most)
- 100g dark chocolate (melted)
- Ideally use a silicone cupcake mould. This does not need to be greased. If you are greasing a normal tin, use a small amount of olive oil.
- Start making the base by mixing all the base ingredients together in a bowl until well combined. Using your fingers, press the dough into each muffin hole, covering the base and sides. There should be enough to make 5-6 or more if you’re using a smaller cupcake tray.
- Now it’s time to make the banoffee middle. Simply mix all the ingredients using a fork. We don’t like to over mix and recommend leaving some chunks of banana.
- Spoon the banoffee mix over the chocolate base cases and level off using a knife.
- Melt the chocolate in a Bain Marie or in a microwave, but be careful not to burn! Pour the melted chocolate over the banana layer and place in the fridge to set.
- The cups should be ready to gobble up after an hour in the fridge and can keep in the fridge for up to 4 days. ENJOY!
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