Crispy Cups (Chocolate Peanut Butter Crunch)

No-bake chocolate peanut butter crispy cups with brown rice crisps and oats.

Prep15 min
CookNone
Chill / rest1 hr
DifficultyEasy
Makes12 cups
Credit: Original recipe by littleloucooks. See the original post on Instagram. We link instead of embedding so the creator gets the view.
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Illustrated placeholder, not a photo for Crispy Cups (Chocolate Peanut Butter Crunch)
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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.

cups

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

Method

  1. Line a 12-hole muffin tray.
  2. 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.
  3. Spoon into the tray and refrigerate for 1 hour to set.
  4. 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.

Estimated nutrition

Per serving (1 of 12 cups), for our clean version. This is an estimate, not lab tested.

Calories268
Protein6.4 g
Carbohydrates19 g
Fat19.2 g

Based on: Made with dark chocolate and coconut oil.

Gear we use

  • Muffin tin (our pick coming soon)

Some gear links may become affiliate links. We only recommend things we use.

Swap ideas

  • Nut butter: Sunflower seed butter; Tahini for savory recipes
  • Chocolate: Carob chips (caffeine-free); Sugar-free chocolate sweetened with monk fruit

See the full substitution guide

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