Crunchy Dark Chocolate Almond Butter Cups
These Crunchy Dark Chocolate Almond Butter Cups are everything you could ever ask for in a chocolate treat. They are naturally sweet, salty, creamy, and crunchy - you're welcome! Made with almond butter, crushed rye crackers, Rice Krispies, and a luscious layer of dark chocolate, these nut butter cups are easy to make, dairy-free, and way healthier than anything you’ll find in the candy aisle. No baking needed, and ready in just 20 minutes!
Equipment
- Silicone mold, fridge or freezer
Ingredients
- 15 sourdough rye crackers I used Finn Crisp, crushed
- 1½ cups Rice Krispies
- 1 cup almond butter
- ½ cup walnuts chopped finely
- 3 tbsp maple syrup
- pinch salt
- 12 oz dark chocolate chips
- 1 tbsp coconut oil
- fresh raspberries
Instructions
- Begin by crushing the sourdough rye crackers and adding to a large mixing bowl.
- Next, add the Rice Krispies, walnuts, almond butter, maple syrup and a pinch of salt. And mix to combine.
- Spoon this mixture into a silicone mold and press down.
- Melt the chocolate with the coconut oil in the microwave in 30 second increments.
- Top the mixture in the mold with melted chocolate and a fresh raspberry and freeze for 10-15 minutes.
- Pop these delicious chocolate cups out of the mold and serve immediately.
- Enjoy!
Notes
I used my favorite sourdough rye thins from FINN CRISP. As they are packed with fiber, they are super crunchy, and they taste amazing. If these aren’t available to you, you can use any cracker of your choice.
I used pure dark chocolate for this recipe as it is a great counterpart to the sweetness of the base. If you are not a fan of dark chocolate, this recipe would be delicious with white or milk chocolate.
I topped these cups with fresh raspberries, which added a delicious fruity and tangy taste! Feel free to add any berry of choice!
Here is the mold I used for this recipe!