Brownie Crunch Bites
Ingredients
Ingredients
- 1½ cups chocolate brown rice crispies, or plain if preferred
- ½ cup cashew butter, creamy, unsweetened
- ⅓ cup maple syrup
- ¼ cup cocoa powder, unsweetened
- ½ cup melted dark or semi-sweet chocolate, dairy-free if needed
Chocolate Costing/topping
- 1/2 C chocolate chips , (additional)
- 2 tbsp refined coconut oil
Instructions
Prep: Lightly grease a mini muffin pan or line with mini muffin liners.
- Mix Wet Ingredients:
- In a small saucepan or microwave-safe bowl, gently warm cashew butter, 1/2C chocolate chips, maple syrup, until smooth and pourable (about 20–30 seconds in microwave). Stir in cocoa powder until fully combined.
- Combine with Crispies:
- add chocolate brown rice cereal to mixture — stir until all the chocolate crispies are evenly coated.
Fill Muffin Pan:
- Spoon the mixture into the mini muffin pan, pressing down slightly to compact.
Chill:
- Place the pan in the fridge or freezer for 20–30 minutes, or until firm.
- Chocolate Coating:
- Once set, remove from pan and dip or drizzle with melted chocolate and coconut oil. Return to fridge briefly to set the coating.
- Store:
- Keep stored in an airtight container in the fridge for up to 1 week or freeze for longer storage.
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