Chocolate Crunch Cups (Gluten Free and Vegan)

Prep Time: 5 mins Chill Time: 30 mins Total Time: 35 mins Yield: 12 crunch cups

These Chocolate Crunch Cups are like homemade crunch bars but in muffin cup form! They are quick and easy to make with just 3 ingredients. Can easily be made vegan and gluten free.

We already know that I’m a huge peanut butter fan so Reese’s Peanut Butter Cups were my absolute favorite childhood candy. But my other top favorites? Crunch bars and Kit Kats. Simple but so, so good.

But what’s better than crunch bars? Crunch cups! So easy to make and no need for a candy mold. All you need are a muffin pan and liners. Can’t get any easier than that!

And just 3 ingredients? You need to make these Chocolate Crunch Cups because I know you’ll love them!

Want a refined sugar free treat? Use these Hu chocolate chips for a refined sugar free option.

Want more favorite treats?

Try these Reese’s Peanut Butter Cups or these Oreo Truffles. This Dairy Free Fudge is undetectably dairy free and is made with no coconut and there is no need for a candy thermometer.

Find all other treats here.

Ingredients:

Dairy Free Chocolate- my favorites are Traders Joes semi sweet or Wegmans chocolate chips that are now vegan. For an allergy friendly option, Enjoy Life Semi Sweet Mega Chunks are my favorite. For refined sugar free, I love these Hu chocolate chips.

Coconut Oil- I use refined coconut oil so that there is no coconut taste or smell. Coconut oil helps smooth the chocolate out so its more velvety. Yum!

Puffed Rice- you can use regular or puffed brown rice. Be aware that although most puffed rice are single ingredient and are naturally gluten free, most are not certified gluten free since they are not produced in a gluten free facility and may be exposed to cross contamination. Can also sub puffed quinoa.

*Optional* Flaky Sea Salt– if you want to balance out the sweetness of the chocolate, sprinkle flaky sea salt on top while the chocolate is still melted (but not hot or else the salt will melt!).

Tools needed to make these Chocolate Crunch Cups:

• Glass bowl
• Silicone spatula
• Measuring spoons
• Measuring cups
• Large cookie scoop
• Muffin pan
• Muffin liners– these are the absolute best! NOTHING sticks to them! Sooo important for gluten free, vegan desserts, especially chocolate!

How to make these Chocolate Crunch Cups:

Melt the chocolate: Melt the chocolate and coconut oil in a glass bowl in 30 second intervals. Make sure to stir well after each round. Let the melted chocolate sit for about 2 mins to cool down a bit.

Add the puffed rice: Add the puffed rice and mix into the chocolate.

Scoop the chocolate into the muffin liners: Line a muffin pan with liners. Using a large cookie scoop, fill the muffin liners halfway up with the chocolate crunch mixture.

Sprinkle with flaky sea salt: If using flaky sea salt, chill for 5 minutes and then sprinkle the sea salt on top (so it doesn’t melt from the warm chocolate).

Chill: Chill for 30 mins in the fridge, or until thoroughly set.

How to store these Chocolate Crunch Cups:

Refrigerator: Store in the fridge for up to 7-10 days.

Freezer: Can store in the freezer in an airtight container for up to 3 months.

Note: Be careful if eating right from the fridge or freezer as the chocolate will be very hard. You may want to let the Chocolate Crunch Cup sit at room temperature for a few minutes before enjoying.

Craving other delicious recipes? Take a look!

• 
  No Bake Chocolate Peanut Butter Protein Bars
• 
  Oreo Cheesecake Dip
• 
  Hot Cocoa Cookies
• 
  Strawberry Cheesecake Truffles
• 
  Hot Cocoa Dip

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Did you make this recipe?

Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!