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Chocolate mint crunch cups in a stack.
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5 from 1 vote

Chocolate Mint Crunch Cups

These chocolate mint crunch cups are super crunchy and delicious and made with 3 simple ingredients. Quick, easy and fun to make.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 201kcal
Author: Alison Andrews

Ingredients

  • 10.5 ounces Vegan Chocolate (300g)
  • ¼ teaspoon Mint Extract
  • 1 cup Rice Krispies (35g)

Instructions

  • Break up the chocolate into pieces and place into a microwave safe dish. Microwave in 30 second intervals, bringing it out every 30 seconds to stir before putting it back in for another 30 seconds until it's perfectly melted. Then add in the mint extract and stir in.
  • Add the rice krispies into the chocolate and stir until mixed.
  • Line a cupcake tray with 8 cupcake liners. Spoon the chocolate and rice krispie mix out into the cupcake liners evenly.
  • Place into the fridge to set.

Notes

  1. Use a gluten-free puffed rice cereal if you're gluten-free.
  2. Keep them stored in an airtight container in the fridge where they stay good for 2 weeks! They are also freezer friendly up to 3 months. 

Nutrition

Serving: 1Serve | Calories: 201kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 18mg | Potassium: 5mg | Fiber: 3g | Sugar: 18g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 4mg