Chocolate Peanut Butter Crunch Cups
These Chocolate Peanut Butter Crunch Cups take the classic nut butter cup to the next level with an irresistible crispy bite. Made with dark chocolate, natural peanut butter, and a crunchy element like puffed quinoa or brown rice crisps, they’re a wholesome, no-bake treat that’s perfect for snacking, meal prep, or satisfying a chocolate craving without a sugar crash.
Equipment
- Mini muffin tin
- paper liners
- Microwave-safe bowl
- Spoon or Spatula
Ingredients
- 1 1/2 cups dark chocolate chips
- 1 Tbsp coconut oil
- 1/2 cup creamy natural peanut butter
- 1 cup puffed quinoa, brown rice crisps, or finely chopped nuts
- 2 Tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1 pinch sea salt
Instructions
- Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and glossy.
- Line a mini muffin tin with paper liners. Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Freeze for 5 minutes until just set.
- In a bowl, stir together the peanut butter, maple syrup or honey, vanilla extract, and sea salt until smooth. Fold in the crispy element until evenly coated.
- Remove the muffin tin from the freezer. Add about 1 teaspoon of the peanut butter crunch mixture to each cup, pressing gently to flatten.
- Spoon the remaining melted chocolate over the filling, fully covering it. Tap the pan gently on the counter to smooth the tops.
- Freeze for 15–20 minutes or refrigerate for 30 minutes until firm. Remove liners and enjoy straight from the fridge or freezer.
Notes
These cups are best stored cold to maintain their snap and crunch. Use fresh, crispy grains or nuts to ensure maximum texture.