Ingredients
Units
Scale
- 3/4 cup sugar alternative
- 1/2 cup almond milk
- 1 stick (8 tablespoons) vegan butter
- 1/4 cup Lakanto sugar free hot chocolate or cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract (optional)
- Large pinch kosher salt
- Garnish flake salt
Instructions
- Line a baking sheet with parchment paper.
- In a medium size saucepan bring the sugar, almond milk, butter and cocoa to a boil, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop spoonfuls the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
- Prep Time: 5 mins
- Cook Time: 5 mins