No Bake Chocolate Crunch Cups Recipes

NO-BAKE CHOCOLATE CRUNCH CUPS

Steps:

• In a microwavable bowl melt the chocolate for 1 1/2-2 minutes.
• Stir in the coconut oil and mix well. This will help the mixture become thinner.
• Stir in the coconut butter and mix well. Then set aside.
• Add all the seeds into a medium-size bowl and mix well. (chia seeds, sunflower seeds, and watermelon seeds)
• Add the pink salt and stir again. Then set aside.
• Line a mini cupcake baking tray with mini liners.
• Spoon a teaspoon of chocolate into each cup.
• Then add a tiny handful of the seed mixture into each cup.
• Then spoon two teaspoons of the chocolate mixture into each cup.
• Followed by another small handful of the seed mixture.
• Followed by another teaspoon of chocolate into each cup.
• Then add more of the seed mixture into each cup. And follow the last two steps until the mini-cup is filled. Once filled ad a bit more of the seed mixture on top.
• Freeze for 5 hours or overnight. Store them in the freezer and enjoy at any time for up to 6 months.

3-INGREDIENT HOMEMADE CRUNCH CUPS

Steps:

• Spray a 12-count mini muffin tin with cooking spray and set aside. (Or use half of a 24-count mini muffin tin.)
• Place the chocolate chips in a microwave-safe bowl and microwave on high for 1 minute. Stir chocolate chips with a spoon and continue to microwave in 30-second intervals until chocolate chips are mostly melted. Stir well to melt the chips completely.
• Add the melted butter and cereal to the melted chocolate and stir until well combined.
• Divide the mixture into the prepared mini muffin cups. Place in freezer for 10-15 minutes, until firm.
• Remove the chocolate crunch bites from the muffin tin and serve. Extras can be stored in an airtight container in the refrigerator.