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Millionaire Peanut Butter Cups
Posted by Amelia Littlejohn on 5th September 2018

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

We’ve all heard of peanut butter cups and most of us have eaten the deliciously chocolatey, nutty treats. We are taking the classic peanut butter cup to the next level with this recipe! I like to think of this recipe as a cross between a peanut butter cup and a millionaire shortbread with an oat base, gooey peanut butter centre and rich chocolate topping. Created with natural ingredients from The Coconut Company: their coconut flour is used in the peanut butter centre to help thicken it up and add an amazing consistency. Their coconut nectar is used as a natural sugar-alternative – all hail the coconut!

Millionaire Peanut Butter Cups

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  • For the Base
  • 120g oats
  • 1 tbsp flaxseed
  • 3 tbsp coconut oil
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt
  • Peanut Butter Centre
  • 120g peanut butter
  • 2 tbsp coconut flour
  • 3 tbsp coconut nectar
  • 100g dark chocolate
Prep Time


  1. Pre-heat the oven to 160 degrees celsius.

  2. Add the oats to your Ninja Kitchen food processor and blend until a flour forms. Then add the flaxseed, coconut oil, coconut nectar, vanilla extract, baking powder and pinch of salt to the food processor. Blend again until a dough-like mixture forms.

  3. Press the oaty mixture into either cupcake cases in a tray or a silicon muffin/cupcake tray.

  4. Place the bases into the oven to bake for around 10 minutes then allow to cool.

  5. To make the peanut butter centre simply mix the peanut butter, coconut flour and coconut nectar together until smooth. Once the oat bases are completely cool you can layer the peanut butter mixture on top of each base. Then place into the fridge to set for 1 hour.

  6. Melt the dark chocolate either in a saucepan over a low heat or gently in the microwave. Remove the peanut butter cups from the fridge and pour the melted chocolate over the top of each base.
    Return to the fridge and allow to set for an hour before digging in!

    Keep refrigerated and consume within 5 days.

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn