no bake cookies & cream crunch bites
(Gluten-Free, Dairy-Free, Naturally Sweetened)
If you’ve ever wished Oreo brownies could be made healthier and more craveable—this one’s for you. These Cookies & Cream Brownie Crunch Bites are fudgy, crisp, and coated in a dreamy white chocolate shell with a satisfying crunch on top. They’re completely gluten-free, grain-free, and dairy-free—yet they taste like a bakery treat you’d sneak from the fridge at midnight.
This flavor was inspired by that nostalgic combo we all know and love: dark chocolate cookies + cream filling. But instead of ultra-processed ingredients, we’re layering deep black cocoa with creamy cashew butter, sweetened with pure maple syrup, and finished with a light, crisp topping made of cocoa-dusted chocolate rice crispies. It’s rich, familiar, and totally addictive.
Whether you keep them in the freezer for a chilled snack or serve them at a party straight from the fridge, they’re bound to disappear fast.
💡 Tips & Swaps
- For a nut-free version, try sunflower seed butter.
- Add a pinch of flaky sea salt to the topping for a sweet-salty finish.
- Want more crunch? Stir in crushed cookies or cacao nibs.
- Make it festive: Drizzle with dark chocolate or add natural sprinkles for a party-friendly version.
✨ Why You’ll Love Them
- Easy to prep (no baking required!)
- Freezer-friendly and great for batch-making
- Kid-approved and adult-craved
- Made with whole ingredients but taste like a treat
Cookies and cream crunch bites (no bake)
Ingredients
- Base:
- 1 ½ cups chocolate brown rice crispies
- ½ cup cashew butter, smooth + unsweetened
- 4 tbsp black cocoa powder
- 1/3 cup maple syrup
- 2/3 cup melted dairy-free white chocolate
Topping:
- 2/3 cup melted dairy-free white chocolate
- ¼ cup Crushed chocolate brown rice crispies + 1 tsp black cocoa powder, mixed together
Instructions
- Mix the base: In a large bowl, stir together cashew butter, maple syrup, black cocoa powder, and melted white chocolate until smooth. Gently fold in the rice crispies until evenly combined.
- Shape: Scoop out small mounds (about 1 tablespoon each) and roll into bite-sized balls. Place on a parchment-lined tray.
- Chill: Freeze for 20–30 minutes until the bites are firm enough to coat.
- Top: Spoon or dip the top of each bite with melted white chocolate. Immediately sprinkle with your black cocoa rice crisp topping.
- Set: Return to freezer for 10–15 minutes to let the coating harden.
- Store: Keep in an airtight container in the freezer or fridge. Enjoy chilled!
