Step 1

Place ground up oats and salt in a large bowl.

Step 2

Add maple syrup and melted coconut oil and mix well. Work into a uniform 'dough'. It should be pliable, but not too wet or sticky. If it is, add a touch more oat flour.

Step 3

Preheat the oven to 170° C / 335° F and grab a standard 12 muffin tin.

Step 4

Divide the mixture between 12 muffin holes, about 1 tablespoon per hole.

Step 5

Using a small spoon and then your fingers, line each muffin hole with the oat mixture, making 1.5 cm / 0.6" tall (they are meant to shallower than the muffin holes) shells.

Step 6

Bake for 15-17 minutes. Once out of the oven, press the bottoms down as they have likely bulged up a little. Allow the cup shells to cool down completely before removing and filling.

Step 7

Place maple syrup in a small pot on a low heat, measure out your nut butter and cream and have it ready.

Step 8

Bring maple syrup to a gentle simmer. Allow it to darken in colour a little (1-2 minutes) and when after it starts to bubble vigorously all over, take it off the heat. Whisk in peanut butter, followed by vegan cream. Whisk until completely dissolved and smooth.

Step 9

Bring the pot back to the stove and allow the mixture to bubble gently (on a low heat) for a couple of minutes, whisking regularly.

Step 10

Once the mixture is no longer hot, add salt to taste.

Step 11

Place broken up chocolate and vegan cream in a clean glass or metal bowl over a bain marie (water bath). Warm them both up on the lowest setting (the water underneath should barely simmer and not boil) until the chocolate has melted. Make sure the water does not touch the bowl the chocolate is in as chocolate is sensitive to overheating.

Step 12

Once the chocolate has melted, whisk the chocolate and cream together.

Step 13

Place about 1 tbsp of toffee mixture in each cup, followed by some chopped nuts.

Step 14

Next, top with a generous teaspoon of chocolate ganache and once it's set a little, top with more peanuts.

Step 15

Place the cups in the fridge (or freezer if you are in a hurry) to allow the filling to set. It will take 2-3 hours in the fridge and about 30 minutes in the freezer. Keep in an airtight container, on the counter for a few days or freeze if you want to enjoy them at a later date.