Who doesn’t love crunchy chocolate? This easy, homemade Crispy Chocolate Peanut Butter Cups recipe is a healthy, vegan diy snack! These no bake chocolate rice crispy treats are perfect for those warmer months when you don’t want to turn on the oven.
CRISPY CHOCOLATE PEANUT BUTTER CUPS
Get ready for some crunch chocolate goodness! These crispy peanut butter cups are really easy to make and use healthier ingredients than the processed, store-bought candy bars.
Vegan peanut butter cups combine with crispy brown rice to give you chocolate peanut butter rice crispy treats.
They live in your freezer because the coconut oil that holds these together will melt at room temperature, but that’s cool because I love a frosty chocolate treat.
INGREDIENTS FOR CHOCOLATE RICE CRISPY TREATS
I always have the ingredients on hand to make these no bake goodies. The bonus is during the summer, my coconut oil is already liquid for me!
- Natural peanut butter
- Coconut oil
- Maple syrup
- Cocoa powder
- Brown rice crispies
- Sea salt
HOW TO MAKE NO BAKE CHOCOLATE CRUNCH CUPS
This is the easiest dessert you will ever make! Combine the peanut butter with coconut oil and maple syrup in a small saucepan over medium-low heat.
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 brown rice crispies.
I use Nature’s Path brand. Much healthier than Kellogg’s or the like.
Scoop the mixture into a lined muffin tin and pop it into the freezer to set.
As I mentioned earlier, keep these chocolate peanut butter rice krispie treats in the freezer so they don’t melt on you!
I hope you enjoy these healthier, no-bake treats.
They are usually on repeat in our kitchen all summer long. 🙂
MORE VEGAN NO BAKE DESSERTS
Originally posted March 16, 2015. Updated July 22, 2020
As an Amazon Associate, I earn from qualifying purchases.
Crispy Chocolate Peanut Butter Cups
- 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 still well.
- Spoon healing tablespoons into the prepared muffin tin.
- Freeze for 15 minutes until set.
- Store in a sealed container in the freezer for up to a week.