Chocolate Crunch Cups
Who doesn’t love crunchy chocolate? These easy, homemade crispy chocolate crunch cups are a healthy-ish no-bake snack made with ingredients you can pronounce. In just 30 minutes, you can be enjoying a sweet bite of wholesome chocolate rice crispy treats.
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If you love the idea of this crispy chocolate recipe, you must try both these chocolate peanut butter crunch bars and these homemade chocolate peanut butter cups while you’re at it. Check out all of our chocolate recipes for more inspiration.
Why you will love this recipe
- These crispy cups are uber easy to make. Almost TOO easy, IYKWIM.
- We use healthier ingredients than the processed, store-bought candy bars, making them great for kids too.
- This recipe is naturally vegan and gluten-free. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Natural Peanut Butter – Look for minimal ingredients on the label, like only peanuts and maybe a little salt.
- Coconut Oil – This helps to hold the cups together when they chill.
- Maple Syrup – Our favorite natural sweetener.
- Cocoa Powder – Or go full granola and use cacao for the added magnesium and iron.
- Rice Crispies – We usually get these brown rice crispies from Nature’s Path. They do have a pinch of coconut sugar.
- Vanilla – I love vanilla extract in anything sweet. Just a splash, and don’t forget to take a big sniff from the bottle too. Aromatherapy!
- Sea Salt – A sprinkle of salt brings out the best flavors in your ingredients.
Expert Tip!
Choose a fresh jar of natural peanut butter when possible. The naturally occurring oils help create a smoother mixture that binds the ingredients together.
Equipment
- Saucepan – A small or medium saucepan will do for this recipe.
- Muffin Tin – Use a regular sized muffin tin or a mini muffin tin for cute, bite-sized treats.
- Muffin Liners – Use either paper or silicone liners for easy cleanup and no sticking.
- Free of PTFE, PFOA, PFAS, lead, cadmium, and other toxic materials that can leach into your food.
- Can withstand oven temperatures up to 550ºF.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
This is the easiest dessert you will ever make!
First, combine the peanut butter, coconut oil, and maple syrup in a small saucepan over medium-low heat.
Then, after the peanut butter, oil, and sweetener have all melted nicely together, stir in the vanilla and pinch of salt, followed by the cocoa powder.
After that, the crunch factor gets added in the form of rice crispies.
Finally, scoop the mixture into a lined muffin tin and pop it into the freezer to set.
Substitutions and recipe variations
You can sub in any seed or nut butter. Almond butter, sunbutter, and even tahini all work well.
Swap in honey instead of maple syrup.
Add a scoop of vanilla or chocolate protein powder for a boost of staying power.
Crispy rice cereal works best for the classic crunchy texture, but you can also use corn flakes, puffed rice, or another crunchy cereal.
Serving suggestions
Enjoy straight from the freezer for a firm, crunchy texture.
Pair with a cup of bulletproof coffee or warm almond milk for a tasty treat.
FAQS
Yes. Paper or silicone liners placed on a plate or baking tray work just as well, as long as they can sit flat while chilling.
Yes! This recipe doubles well, making it a great option when you’re meal prepping.
Storage tips
To Store: These will melt at room temperature, so keep them stored in an airtight container in the fridge or freezer. They will keep for up to 2 weeks.
More chocolate recipes
If you’ve tried these chocolate crunch cups, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
*Originally posted March 16, 2015, updated July 22, 2020, and updated again July 26, 2026.*
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Crispy Chocolate Cups
Ingredients
- ½ cup natural peanut butter
- ½ cup coconut oil
- ½ cup cocoa powder
- ¼ cup maple syrup
- 1 cup crispy rice cereal
- ½ tsp vanilla
- ⅛ tsp sea salt
Instructions
- Line a muffin tin with parchment liners and set aside.
- In a medium saucepan over medium-low heat, melt together the coconut oil, peanut butter, and maple syrup.
- Remove from heat and stir in the cocoa powder until smooth. Stir in vanilla and sea salt.
- Pour in the brown rice crispies and stir well.
- Spoon healing tablespoons into the prepared muffin tin.
- Freeze for 15 minutes until set.
I’m sure the recipe is fine however you need a proof reader. There is an error in your text. I am available for hire. A retired technical writer and I will work for not too much lol
Yikes! I will have to go over it and have a look. Just a one woman show here. 🙂 One good thing – the errors prove I am human and not some AI robot spitting out recipes. 🙂 Thanks Sherry!
These are awesome! Can’t wait to try them 🙂 There is a lot of failed recipes in my kitchen too but they’re usually at least edible! I don’t like to waste anything either..
Groceries ain’t cheap! 😉 Thanks Deryn.
The failures and works in progress are the worst BUT when you finally nail that recipe, there is nothing better, right? Ahh…the life of a food blogger 😉 It looks like this one is a huge success. Chocolate + Peanut Butter + Crunch = YUM!
Only a fellow food blogger would pick up on that! Thanks so much, Gwen. 🙂 Have a great weekend!
I could NOT make these because I would not be able to STOP EATING!
That CAN be a problem. I like to do A LOT of sharing. 😉
Looks fabulous! I’d dive right into these!
As long as we dive face first, I’m with you! 😉 Thanks Janet.
Oooooh! These look so amazing – crunchy chocolate speaks to me on a spiritual level lol!
I think we practice the same religion…;) Thanks Leah!
These look awesome, I love a good crunch with chocolate. 🙂 Lol, I hear you on remaking recipes. I’ll go to make an old favorite and start feeling guilty that I haven’t tested out a new one yet. I agree with you that I wouldn’t want it any different though!
I have so much fun with blogging. 🙂 Dish doing, meh. 😉
The peanut butter cups are still my go to treat! I will definitely be trying the hybrid version. Yummy!!
Thanks Wendy! I’m so happy to hear you still love those cups. Adding the puffed rice takes them over the edge. Super delicious. 🙂 Have a great week!