Description
Delightful bite-sized snacks that combine rich chocolate and creamy peanut butter with a crunchy texture.
Ingredients
Scale
- 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
- Melt the chocolate: Combine the dark chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring until smooth and glossy.
- Prepare the muffin tin: Line a mini muffin tin with paper liners and scoop about 1 teaspoon of melted chocolate into each liner.
- Freeze the base: Place the muffin tin in the freezer for about 5 minutes to allow the chocolate base to set.
- Make the peanut butter mixture: Stir together peanut butter, maple syrup (or honey), vanilla extract, and sea salt until smooth.
- Add the crunchy element: Fold in puffed quinoa, brown rice crisps, or finely chopped nuts until evenly coated.
- Layer the peanut butter mixture: Once the chocolate base is set, add 1 teaspoon of the peanut butter crunch mixture to each cup and press down gently.
- Top with more chocolate: Spoon the remaining melted chocolate over the peanut butter filling and tap gently to smooth the tops.
- Final freeze: Return to the freezer for 15 to 20 minutes or refrigerate for about 30 minutes until firm.
- Serve and enjoy: Carefully remove the paper liners and enjoy straight from the fridge or freezer.
Notes
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg