These easy to make cups are a healthy treat when you feel like having something sweet without too much sugar.
You can make them with white or dark chocolate like I did here, yet I totally advise the dark option since white chocolate is a lot sweeter and more difficult to spread. It doesn’t melt as beautifully as the other version because it’s thicker (at least the one I used, the delicious Zephyr by Callebaut) and doesn’t become as smooth and liquid. Plus, the salt in the oat mixture goes divinely well with the dark chocolate and makes a lot less sense with the white one.
As sweeteners of choice you can use honey or agave syrup. I preferred the syrup because the end result is less sweet.
And I’ve used half almond butter and half peanut butter. Try them with just almond, they’l be a lot more delicate (and nicer, if you ask me).
As far as the salt is concerned, don’t be afraid of adding a good pinch to the mixture: it will balance the sweetness and character of the chocolate PERFECTLY.
A little trick to measure the sticky ingredients like honey or agave syrup with greater precision: grease the spoon with some olive oil before using it. Nothing will stick to it and everything you measure will end up in the mixture without you having to use a finger to scrape between each spoonful.
Use a silicone muffin tray to facilitate extracting the cups, otherwise they might stick. If you don’t have one, make sure you grease a plain muffin tray with oil really well before using it.
Tortini di avena e cioccolato
For 12 cups (3 with white chocolate and 9 with dark chocolate)
Ingredients:
250 gr. oat flakes
40 gr. walnuts
3 teaspoons of seeds (pumpkin, sunflower or other seeds)
10-12 tablespoons of agave syrup (less if you use honey)
2 tablespoons of almond butter
2 tablespoons of peanut butter
a big pinch of salt
120 gr. white chocolate pearls
220 gr. dark chocolate pearls
Rost the oats lightly without any fat in a frying pan until slightly golden, then set aside.
Lightly roast the nuts too (and, if you want, the seeds, which I left raw).
Chop the nuts coarsely then add them to the oats with the seeds, the nut butter(s), a good pinch of salt and the syrup or honey.
Mix everything well and fill the muffin moulds for about 2/3rds, pressing the mixture until very compact.
Melt the chocolate in a fire-proof bowl which you have put over a pan with some boiling water.
Drizzle the melted chocolate over the cups and put the muffin tray in the fridge to set for at least an hour.
