These tasty cups make for the perfect mid-afternoon pick-me-up! They are easy to make, require no baking, and are absolutely delicious. What really makes these extra tasty is the chocolate peanut butter from Peanut Butter & Co. It really pushes this recipe into mouthwateringly good territory. The peanut butter is called Dark Chocolatey Dreams and you can find it on their website here. Make sure to use the code GABBY10 for 10% off. I know that it is also sold at Stop & Shop but you won’t get the 10% off that way! Whatever you choose to do, this is a recipe you’ll want to hit save and get prepared to be making on repeat. After trying these just once – you’ll be hooked!
Meal Prep Friendly
You can certainly make these on Sunday and have them ready to go as a snack all week long! My one note for this is that if possible, you will want to keep them in the fridge or freezer. So, if you’re bringing them to work or school, or wherever you may be going, either pack an ice pack or be prepared to put them in the fridge or freezer at your destination. It’s not a huge deal if they’re left out for a bit, they just won’t stay together as well so it’s best to keep them cold if you can.
What Equipment Do I Need?
- Two Mixing Bowls
- Measuring Cups & Spoons
- Whisk
- Silicone Baking Cups (preferred so they don’t stick) or Cupcake Liners
Ingredients
- Gluten Free Chocolate Rice Crisps – I used the One Degree Organics brand. It’s available at Whole Foods.
- Pumpkin Seeds
- Sliced almonds
- Cinnamon
- Flax Seed Meal
- Peanut Butter & Co’s Dark Chocolatey Dreams – Use GABBY10 for 10% off!
- Unrefined Coconut Oil
- Maple Syrup
Substitutions
- If there is a different nut or seed you’d prefer to use than pumpkin and almonds, feel free to swap these out.
- Instead of maple syrup, you can also use honey if you’re not vegan or agave nectar.
- If you’re not a fan of peanut butter, you can also use Peanut Butter & Co’s Almond Butter.
Recipe Tips
- To melt the coconut oil, simply heat it in a microwave safe bowl in the microwave for 30 seconds.
- Silicone baking cups are better to use in this recipe than cupcake liners because they will prevent any sticking. If you don’t have any – these are the ones I have. Otherwise, you can still use cupcake liners.
- As mentioned above, these stay together best when they are left in the freezer or fridge.
Recipe
Chocolate Peanut Butter Crunch Cups
Ingredients
- 2 cups gluten free chocolate rice crisps
- 1/3 cup pumpkin seeds
- 1/3 cup sliced almonds
- 1 tsp cinnamon
- 3 tbsp flax seed meal
- 1/2 cup Peanut Butter & Co’s Dark Chocolatey Dreams
- 1 1/2 tbsp melted unrefined coconut oil
- 1/3 cup maple syrup
Instructions
- Add all dry ingredients – rice crisps, pumpkin seeds, almonds, flax seed meal, and cinnamon – to a small mixing bowl and mix together.
- In a separate mixing bowl, combine all wet ingredients – Peanut Butter & Co’s Dark Chocolatey Dreams, melted coconut oil, and maple syrup – and whisk together.
- Pour the wet ingredients into the dry. Mix together.
- Press the mix into 12 silicone baking cups or cupcake liners.
- Freeze for at least 15 minutes before eating and leave them in the freezer when not consuming!
Leave a Reply