Let me tell you about a time when I was craving something sweet but didn’t want to spend hours in the kitchen. You know those days when you want something decadent but quick and easy? That’s when I came up with these chocolate crunch cups—they’re a perfect blend of gooey and crunchy, with just 6 simple ingredients.
What makes these even more special is the addition of puffed quinoa. I’m a big fan of adding puffed quinoa to my sweet treats because it gives them the best texture while also upping the nutritional value. Plus, they’re no-bake, which means less time waiting and more time indulging!
Ingredients You’ll Need
For the Base:
- 1.5 cups (150g) pecans
- 12 large, soft medjool dates
- 1/2 cup (120g) almond butter
- 3 tbsp raw cacao powder
For the Topping:
- 140g melted dark chocolate
- 1 cup (25g) puffed quinoa (Optional but highly recommended!)
How to Make These Delicious Cups
1. Prepping the Base
First things first, I gathered all the ingredients for the base and added them to my trusty food processor. The dates I used were super soft, but if yours are a bit dry, feel free to add 1-2 tablespoons of water to help everything blend smoothly. The mixture should be soft and sticky—perfect for forming into cups.
2. Shaping the Cups
Next, I separated the mixture into 12 pieces and pressed each one down into a cupcake tray. If you don’t have a tray, cupcake cases will work just as well. Once they were all set, I popped them into the fridge while I moved on to the chocolatey part.
3. Melting the Chocolate
Melting chocolate is always a little bit magical, isn’t it? I melted the dark chocolate and stirred in the puffed quinoa. Now, here’s a little secret: If you want a crispier texture, toast the puffed quinoa in the oven for about 5 minutes before mixing it in. Trust me, it’s worth the extra step!
4. Topping It Off
Finally, I topped each cup with a generous spoonful of the chocolate-quinoa mixture. After that, it was back to the fridge for another chill session.
After letting the cups set in the fridge, they were ready to be devoured. Each bite was a perfect combination of gooeyness and crunch. Honestly, I had to stop myself from eating the whole batch in one go!
Table of Details:
| Servings | Time | Cuisine | Type of Meal |
|---|---|---|---|
| 12 cups | 20 mins | Dessert | Snack |
Notes:
- Storage: These chocolate crunch cups should be stored in the fridge to keep them fresh and firm.
- Puffed Quinoa: Toasting the quinoa adds an extra layer of crunch, but it’s optional if you’re in a hurry.
- Water for Blending: If your dates are dry, don’t hesitate to add a little water to the mix.
These chocolate crunch cups are a delightful, no-bake treat that’s quick to make and perfect for satisfying your sweet tooth. The combination of a gooey brownie-like base and a crunchy chocolate topping is simply irresistible. Plus, they’re made with only 6 ingredients, making them an easy go-to recipe!
People Also Ask:
Q: Can I use a different nut instead of pecans?
A: Absolutely! Almonds or walnuts would work just as well in this recipe.
Q: What can I use instead of almond butter?
A: You can substitute almond butter with any other nut butter like peanut or cashew butter.
Q: How long do these chocolate crunch cups last?
A: They can last up to a week in the fridge, but I doubt they’ll stick around that long!
So, why not give these chocolate crunch cups a try? Save this recipe and treat yourself to a little something special! These chocolate crunch cups are the perfect combination of smooth and crunchy, with a rich chocolate flavor that is sure to satisfy your sweet tooth. To make them even more decadent, try adding a dollop of homemade coconut cream on top for an extra indulgent treat. With just a few simple ingredients, you can create a delicious dessert that everyone will love. So, why not bookmark this chocolate coconut cream cups recipe and indulge in a little self-care with a sweet treat?
No Bake Chocolate Crunch Cups
Ingredients
Base ingredients:
- 1.5 cups 150g pecans
- 12 large soft medjool dates
- ½ cup 120g almond butter
- 3 tbsp raw cacao powder
Topping
- 140 g melted dark chocolate
- 1 cup 25g puffed quinoa*
Instructions
- Add all the base ingredients to a food processor and blend until fully combined. Add 1-2 tbsp of water as you blend if your dates are a bit dry. It should be really soft and sticky.
- Separate into 12 pieces, press down into a cupcake tray or cases then put in the fridge whilst you melt the chocolate
- Melt the chocolate and add the quinoa and mix well. Top each one with a spoonful of the chocolate mixture then refrigerate again
Notes
- Storage: These chocolate crunch cups should be stored in the fridge to keep them fresh and firm.
- Puffed Quinoa: Toasting the quinoa adds an extra layer of crunch, but it’s optional if you’re in a hurry.
- Water for Blending: If your dates are dry, don’t hesitate to add a little water to the mix.
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