Dairy Free Crispy Chocolate Cups
 
Prep time
Total time
 
Candy is dandy as in these easy to make dairy free chocolate treats sweetened with maple syrup.
Author:
Recipe type: Candy, Snack, Dairy Free
Cuisine: American
Serves: 12
Ingredients
  • ¾ cup (1 ounce) crisp brown rice cereal
  • ⅓ cup (75 grams) coconut oil
  • ⅓ (27 grams) cup cocoa powder
  • ¼ cup maple syrup
  • 1½ teaspoons vanilla extract
  • pinch of salt
Instructions
  1. Line a standard 12-cup muffin pan with cupcake liners OR place twelve cupcake liners on a quarter sheet pan.
  2. Place 1 tablespoon of crisp brown rice cereal in the bottom of each cupcake liner.
  3. Melt the coconut oil in the microwave in a small glass or over a pot of simmering water. (Melting in the microwave can take anywhere from 30 seconds to one minute or more depending on your microwave and the ambient temperature.)
  4. Add the cocoa powder, maple syrup, vanilla, and salt. Stir with a fork until the cocoa powder is dissolved and the ingredients are well combined. (The mixture should be warm to the touch and stir easily. If it seems too thick, stick it back in the microwave for a few seconds to soften it up.)
  5. Drizzle the mixture over the crisp rice cereal. Pour just enough of the chocolate mixture in each cupcake liner to barely cover the cereal.
  6. Transfer to the refrigerator for at least 30 minutes to set/harden.
  7. Peel off the cupcake liners just prior to serving.
  8. Store in the refrigerator or freezer.
Notes
IMPORTANT - These candies must be stored in the refrigerator or freezer as they are softer than regular chocolate and will not keep well at room temperature. Remove from the refrigerator or freezer just prior to serving.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/dairy-free-crispy-chocolate-cups/