Thanks to Debbie
ingredients
– 2 1/4 cups rolled oats
– 1/2 cup sugar free maple syrup
– 0.34 (2.75 Oz)cups of peanut butter
– 1 tsp vanilla extract
– 6 Oz low cal chocolate chips (I used Krisda brand)
– 2 tsp coconut
Instructions
Mix oats, syrup, peanut butter and vanilla together and press into bottom of muffin tins.
Mix chocolate chips and coconut oil and melt at 30 second increments and then pour over top. Put in the fridge for three hours or so before eating
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