Crunchy Chocolate Nut Butter Cups
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CHOCOLATE!!!!!
Today, I’m feeling like that guy from Spongebob who is obsessed with chocolate. We might be related. Who knows.
To channel my inner chocolate-obsessed fish from Spongebob, I decided to make these crunchy chocolate nut butter cups!
They are the perfect treat/snack/dessert for when I am in the mood for some Reese’s peanut butter cups but want a gut-friendly version.
Most candy, including Reese’s, contains a LOT of added sugars (it’s candy-duh). While it’s completely fine to enjoy them, it’s not my jam to eat a bunch of added sugar, ingredients, and preservatives all the time. So, when my sweet tooth comes crawling out, these have been my latest go-to recipe!
I love using the dark chocolate morsels/chips from Enjoy Life. They are dairy-free, gluten-free, soy-free, and free of GMOs! Literal perfection.
Feel free to use any nut butter for this recipe, however, I’ve found my favorite to use in this recipe is the Vanilla Almond Butter from RX. It is SO GOOD!
The crunch comes from the crushed up rice cakes. I recommend using the plain/unflavored rice cakes, as some brands can add artificial sweeteners to other flavors. Be sure to always check the ingredients to ensure the list contains rice (whole grain, brown, etc.) and salt. My go-to favorite is from Quaker.
Lastly, I STRONGLY recommend using these reusable silicone cupcake liners to make the cups. They make things so easy and we love having less waste.
Give these a try and let me know how you like them in the comments! As always, enjoy!
Crunchy Chocolate Nut Butter Cups
Equipment
- Cupcake liners
Ingredients
- ½ cup vegan chocolate chips
- 1/2 tsp coconut oil
- 1 ½ tsp nut butter
- 1/4 rice cake
Instructions
- Melt 1/2 cup vegan chocolate chips in a bowl in microwave for 1 minute or until very soft.
- Add 1/2 tsp coconut oil to melted chocolate and stir.
- Place 1 tbsp melted chocolate mix into a cupcake liner and rotate to cover about 1/2 inch of the sides.
- Crumble 1/4 of a rice cake.
- Place ~1 tbsp. rice cake crumbles on top of melted chocolate mix in cupcake liner.
- Add 1/2 tsp nut butter on top of rice cake crumbles.
- Add another layer of ~1 tbsp. rice cake crumbles on top of nut butter.
- Evenly drizzle and spread 1 tbsp. of melted chocolate mix as the final layer.
- Repeat process until all cupcake liners are used. This recipe makes 3 cups.
- Freeze cups for 30 minutes and place in refrigerator for another 30 minutes. Once chilled and hardened, remove cupcake liners and enjoy!