Crispy Peanut Butter Rice Cups
Servings
12
Servings
12
Ingredients
  • 250grams dark chocolateat least 70%
  • 1/4cup peanut butter
  • 2tbsp coconut sugar
  • 1tsp vanilla extract
  • 1tbsp coconut oil
  • 1cup puffed rice
Instructions
  1. Line a muffin tin with 12 patty cases.
  2. Place a heatproof bowl over a saucepan of simmering water to create a double boiler. Break up the chocolate and place in the heatproof bowl to melt. Stir until smooth.
  3. Divide half the melted chocolate evenly between the bases of the 12 patty cases.
  4. Place peanut butter, coconut sugar, vanilla and coconut oil in a small saucepan over a low heat and gently melt. Once melted, remove the pan from the heat and stir through the puffed rice to combine well.
  5. Add an even amount of the peanut butter mix on top of the chocolate in each of the patty cases.
  6. Drizzle remaining melted chocolate over each of the 12 cases and place in the fridge for 15 minutes or until firm.
  7. One peanut butter rice cup is one serve. Store leftovers in an airtight container in the fridge for up to a week
Recipe Notes

191 calories per serve

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 Crispy Peanut Butter Rice Cups
Crispy Peanut Butter Rice Cups
Votes: 5
Rating: 3.8
You:
Rate this recipe!
Course Snacks
Cuisine Chocolate
Servings
Ingredients
  • 250 grams dark chocolate at least 70%
  • 1/4 cup peanut butter
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • 1 cup puffed rice
Course Snacks
Cuisine Chocolate
Servings
Ingredients
  • 250 grams dark chocolate at least 70%
  • 1/4 cup peanut butter
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • 1 cup puffed rice
Crispy Peanut Butter Rice Cups
Votes: 5
Rating: 3.8
You:
Rate this recipe!
Instructions
  1. Line a muffin tin with 12 patty cases.
  2. Place a heatproof bowl over a saucepan of simmering water to create a double boiler. Break up the chocolate and place in the heatproof bowl to melt. Stir until smooth.
  3. Divide half the melted chocolate evenly between the bases of the 12 patty cases.
  4. Place peanut butter, coconut sugar, vanilla and coconut oil in a small saucepan over a low heat and gently melt. Once melted, remove the pan from the heat and stir through the puffed rice to combine well.
  5. Add an even amount of the peanut butter mix on top of the chocolate in each of the patty cases.
  6. Drizzle remaining melted chocolate over each of the 12 cases and place in the fridge for 15 minutes or until firm.
  7. One peanut butter rice cup is one serve. Store leftovers in an airtight container in the fridge for up to a week
Recipe Notes

191 calories per serve