Crispy Cups (Chocolate Peanut Butter Crunch)
No-bake chocolate peanut butter crispy cups with brown rice crisps and oats.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
Our clean version
Ingredients
- 200 g organic dark chocolate (dairy-free)
- 200 g organic smooth peanut butter (just peanuts and salt)
- 40 g organic virgin coconut oil
- 75 g organic gluten-free brown rice crisp cereal
- 50 g Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats
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Method
- Line a 12-hole muffin tray.
- Melt the chocolate with the coconut oil and stir in the peanut butter, warming it briefly if it turns lumpy. Fold in the brown rice crisps and oats.
- Spoon into the tray and refrigerate for 1 hour to set.
- They keep 2-3 days in an airtight container and freeze well.
What we changed and why
- Classic Rice Krispies contain barley malt, which has gluten.
- Regular oats often pick up wheat in the field or mill. Bob's Red Mill tests its gluten-free oats.
Original as posted
Ingredients
- 200 g chocolate (milk or dairy-free)
- 200 g smooth peanut butter
- 40 g coconut oil or butter
- 75 g rice krispies
- 50 g oats
Method
- Line a 12-hole muffin tray.
- Melt the chocolate and coconut oil, stir in the peanut butter (warm briefly if lumpy), then fold in the rice krispies and oats.
- Scoop into the tray and refrigerate 1 hour to set.
- Keeps 2-3 days airtight; freezes well.
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Estimated nutrition
Per serving (1 of 12 cups), for our clean version. This is an estimate, not lab tested.
| Calories | 268 |
| Protein | 6.4 g |
| Carbohydrates | 19 g |
| Fat | 19.2 g |
Based on: Made with dark chocolate and coconut oil.
Gear we use
- Muffin tin (our pick coming soon)
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Swap ideas
- Nut butter: Sunflower seed butter; Tahini for savory recipes
- Chocolate: Carob chips (caffeine-free); Sugar-free chocolate sweetened with monk fruit