Crunchy Chocolate Puffed Rice Easter Cups (4 Ingredients)

Chocolate puffed rice cups are a great alternative to traditional Rice Krispies cups, but without added sugar, making them a more wholesome treat. They’re made with organic cacao puffed rice and are a fun snack for kids and adults alike. If you like crackly no-bake treats, you might like our white chocolate strawberry quinoa bar, which also uses puffed quinoa, or perhaps something along the lines of rocky road with the no-bake Easter chocolate clusters.

• 🌍Cuisine – American, International
• 🕒 Ready In – Prepared in 15 minutes, 90 minutes to set
• 👩Serves – 15 cups
• 🔪Equipment Needed – Pan and mixing bowl, mini muffin mould
• 🥘Cook Method – Stove-top or microwave
• 🛒Main Ingredients – Dark chocolate, puffed quinoa, almond butter, easter decoration
• 📖 Dietary Notes – Vegan, Gluten-free
• 📊Skill Level – Easy, beginner level
• 👌Perfect for – Easter, parties, picnics
• ❤️ Why You`ll Love this RECIPE – No baking required, only 4 ingredients, and makes 15 cups.

Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements, along with a printable recipe.

Dark chocolate (no guilty conscience)

Use 80% cocoa for a rich flavour

Almond butter

Adds creaminess and natural sweetness. can be swapped for peanut, cashew, or sunflower seed butter.

Cacao puffed rice

Gives crunch; about 3 cups (75 90g) works perfectly. I used organic. Can substitute for puffed quinoa or Rice Krispies.

Chocolate-coated hazelnuts or vegan mini eggs.

I couldnt find vegan eggs this year, therefore I used these vegan chocolate-coated hazelnuts.

1. Break the dark chocolate into pieces and melt it on a low heat using the double-boiler technique as seen in my video.
2. Stir in the almond butter and stir until smooth and glossy.
3. Add the cacao puffed rice and fold until evenly coated.
4. Spoon the mixture into 12 muffin cases. Press down gently to compact the mixture.
5. Decorate immediately with the hazelnut balls.
6. Refrigerate for at least 90 minutes until fully set.

Press the mixture firmly so the cups hold together well.

Decorate while the chocolate is still soft so toppings stick.

Remove from the fridge 5-10 minutes before serving for the best texture.

Yes. Store them in the fridge for up to 5 days in an airtight container.

Yes, but allow them to defrost slightly before eating so they’re not too hard.

They may need slightly more chocolate or firmer pressing into the cases.

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