We are sharing with you one of our favorite simple recipes that you and your family are guaranteed to love! These babies are essentially a no bake cookie + peanut butter cup and the fan favorite from #PrettySimpleCooking, on Amazon here, (and both vegan & GF). They’re just a handful of ingredients: oats, maple, cocoa powder, coconut oil & PB.

GF | V | Makes 24 BITES


-6 tablespoons coconut oil, divided
-6 tablespoons peanut butter, divided
-5 tablespoons pure maple syrup, divided
-¼ cup Dutch process or dark cocoa powder*
-1 teaspoon vanilla extract
-1 pinch kosher salt
-1 cup plus 2 tablespoons rolled oats


1. Place cupcake liners into a 24-cup mini-muffin tin. Make the bites: In a small saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup, cocoa powder, vanilla extract, and kosher salt, until fully combined. Remove from the heat and stir in the oats. Spoon about 2 teaspoons of the oat mixture into the bottom of each cupcake liner, then freeze the tin while making the peanut butter glaze.

2. Make the glaze: Wash the saucepan and return it to the stove. Over low heat, whisk together 1 tablespoon coconut oil, 4 tablespoons peanut butter, and 1 tablespoon maple syrup until fully combined. Remove the tin from the freezer and spoon the warm peanut butter mixture over the top of the chocolate oat mixture. Return the tin to the freezer for 15 minutes until the bites are set, or refrigerate until serving.


Storage: Store refrigerated or frozen.

For a twist, chop the bliss bites and serve them over vanilla ice cream.

*Standard cocoa powder can be substituted if dark is unavailable.

Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.