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Crispy Rice Cupcakes
Dessert

Crispy Rice Cupcakes

A no-bake treat using puffed rice and dark chocolate. Portion-controlled and satisfying for chocolate cravings.

Prep Time

15 mins

Cook Time

5 mins

Servings

12 cupcakes

Calories

95 kcal per cupcake

Nutritional Information (per serving)

2g

Protein

12g

Carbs

4g

Fat

Ingredients

  • 100g dark chocolate (70%)
  • 2 tbsp coconut oil
  • 2 tbsp almond butter
  • 80g puffed rice cereal
  • Pinch of sea salt

Method

  1. 1Line a 12-hole cupcake tin with paper cases.
  2. 2Melt chocolate and coconut oil together in a heatproof bowl.
  3. 3Stir in almond butter until smooth.
  4. 4Add puffed rice and salt, folding gently to coat.
  5. 5Divide mixture among the cupcake cases.
  6. 6Refrigerate for at least 1 hour until set.
  7. 7Store in an airtight container in the fridge.

Tips for Success

  • •Use unsweetened puffed rice for lowest sugar.
  • •Add freeze-dried fruit for variety.
  • •These melt at room temperature - keep chilled.

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