Some of my recipes may require small adjustments to be made vegan. Suggestions for adaptions will be listed in the recipe notes, but please always double-check that the recipe is suitable to your needs by reading labels and thoroughly checking the ingredient list.
Combine the oats, pecans, almond butter, honey, vanilla, and salt until incorporated. If it feels too crumbly, add a tablespoon of honey or so. Fill mini cupcake papers with the mixture and press firmly down (alternatively, you can roll it into balls). Pop in the fridge for a few minutes to allow them to firm up.
Drizzle the melted chocolate over the cups and sprinkle a bit of coarse salt on top.
Enjoy immediately or keep in the fridge for up to a week.
Make gluten-free: Be sure to use GF-certified oats. Make vegan: Substitute honey for a vegan sweetener like agave and use vegan chocolate.
If you try these salted chocolate nut and oat bites, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!