Chocolate Crispy Cups

Stir up these easy, last minute vegan chocolate crispy cups for Halloween or just to have around for a “chocolate a day.” When I was a kid, Nestlé Crunch bars were my all time favorite for years. These crisp cups are made with puffed brown rice and vegan chocolate chips, plus vanilla, almond butter and cinnamon to give the chocolate a creamier flavor, with no bitter after taste.

Once you’ve combined the ingredients, just pop them in the freezer for 1 or 2 minutes. They don’t need to be refrigerated or frozen after that, but you can store them in the fridge or freezer if desired.

For special occasions or holidays, these can be decorated with crushed roasted nuts or pretty, colorful sprinkles.

For giving these as a gift, you will want to share them the day you make them or the next day. The chocolate can start to dry out after a few days and get lighter brown spots. Gift them right away so your friends and family can enjoy them as quickly as possible!

You might also enjoy trying:

Wafer Cookie Chocolate Bars

Homemade Peanut Butter Chips

Death By Chocolate Mini Bundt Cakes

Puffed Brown Rice Cereal Treats

*Regarding the warning in the recipe about humid or hot conditions: I made these in high Florida humidity on an 80° day and kept them on the counter until serving. I just like to let everyone know they can be popped into the freezer or the fridge if they need to be.

 

Print Recipe
Chocolate Crispy Cups
Sweet, rich and easy to make vegan chocolate crispy cups - good for Halloween or just every day snacks.
Prep Time 5 minutes
Passive Time 5 minutes
Servings
mini muffin cups
Ingredients
Prep Time 5 minutes
Passive Time 5 minutes
Servings
mini muffin cups
Ingredients
Instructions
  1. Line a mini 24-muffin pan with mini paper muffin cups.
  2. In a medium bowl, microwave the vegan chocolate chips on High for 30 seconds. Stir and continue microwaving the chips in 15 second intervals, stirring after each interval, until melted.
  3. Add the vanilla, almond butter and cinnamon. Stir to combine well.
  4. Add the puffed rice cereal, 1/2 cup at a time, stirring well to coat the cereal with chocolate after each addition.
  5. Carefully drop by the spoonful into the muffin papers, filling each almost full.
  6. Freeze for up to 5 minutes. (May be left in the freezer longer if necessary.)
  7. Can be kept on the counter until serving, or in the refrigerator. If you are in humid or hot conditions, the candies may require constant refrigeration or re-freezing to maintain the chocolate's solidity.*
Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.

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