Thursday, February 28, 2013

Choco-berry Crispy Cups

This recipe is loosely based on a recipe for Chocolate Cranberry Crunch Bars. I made a bunch of changes, though to make it exactly to my liking.


1/4 cup Almond butter (or any other nut/seed butter you prefer)

3/4 cup dairy-free semi-sweet chocolate chips

1-3/4 cups Rice Crispies-type cereal

1/2 cup freeze-dried raspberries (strawberries would also be great, just crush them a bit first)

2 tablespoons pure maple syrup

Melt the chocolate either in a double boiler or in the microwave (for about 1 minute).
Combine the nut butter and chocolate in a large bowl, whisking until relatively smooth. Stir in the cereal and raspberries until well coated. Finally, gently stir in the maple syrup until well combined.
Press the mixture into an 8×8-inch dish lined with parchment or wax paper, 9 to 12 muffin cups, or 24 to 30 mini muffin cups. If using a muffin pan, I suggest lining the pan with wrappers to get them out easier.
Chill for 15 minutes. If making bars, remove the batch with the parchment paper and cut into bars while still a touch soft. Return to the refrigerator or freezer to chill completely. To maintain their crispiness, store these crunch bars in an airtight container in the freezer. Pop one out when guests arrive or when the cravings strike!

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