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No Bake Chocolate Crunch Cups

No Bake Chocolate Crunch Cups

These chocolate crunch cups only have 6 ingredients and have a gooey no bake brownie base with a crunchy chocolate topping. Super easy to make too.
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Prep Time 20 minutes
Freezing 1 hour
Total Time 1 hour 20 minutes
Course Snack
Cuisine American
Servings 12 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.
Keyword No Bake Chocolate Crunch Cups