Ingredients:

  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60g) unsalted butter
  • 1/2 cup (120g) unsweetened peanut butter
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1/2 cup (100g) erythritol or allulose blend sweetener
  • 2 cups (160g) rolled oats (not instant)
  • 1/4 cup (25g) chopped walnuts or pecans (optional)
  • Pinch of salt

Instructions:

  1. Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium saucepan, combine almond milk, butter (or coconut oil), peanut butter, sweetener, and cocoa powder.
  3. Heat over medium heat, stirring constantly, until butter is melted and ingredients are well combined. Bring to a gentle simmer.
  4. Remove from heat and stir in oats, vanilla extract, and salt. If desired, add chopped walnuts or pecans. Mix well until oats are fully coated.
  5. Drop rounded tablespoons of the mixture onto the prepared baking sheet.
  6. Place the baking sheet in the refrigerator and chill for at least 30 minutes, or until firm.
  7. Once set, remove from the refrigerator and serve.