Figgy Crunch Cups are easy, delicious and you just might have all the ingredients in your pantry…save the puffed quinoa.
This is another classic ‘rustic recipe’; meaning it doesn’t need to be precise. Go heavy-handed on the nut butter, choose honey over maple syrup, or swap dried dates for the figs. Make them bigger or smaller. The puffed quinoa adds an awesome little gluten free crunch; but if you don’t have any or don’t want to purchase them, skip or perhaps try Rice Crispies. You really won’t go wrong no matter what you do.
These Figgy Crunch Cups are chocolatey, crunchy, hearty, sweet, and chewy…. Somewhere between an elevated Reese’s peanut butter cup meets a Snickers Bar.
Mix, chill and devour the Figgy Crunch Cups slowly.
Happy eating,
~Monique
Figgy Crunch Cups
Makes 24 using this silicone mini muffin pan
1/2 cup dark chocolate (I prefer Hu gems)
1/3 cup almond (or preferred) nut butter
1/4 cup maple syrup
1/4 cup chopped toasted nuts
1/4 cup chopped dried figs
1/3 cup puffed quinoa or Brown Rice Crisp Cereal
1/8 tsp of salt and cinnamon
flaked Maldon salt
Directions:
Have a silicone mini muffin pan ready (or use paper muffin cups or line your muffin tins with parchment paper).
Melt the chocolate. Spoon a teaspoon of melted chocolate into each muffin tin.
Stir together the nut butter, maple syrup, toasted nuts, dried fig, salt & cinnamon. Fold in the quinoa puffs.
Divide the mixture between each cup; gently push the mixture down. Drizzle remaining chocolate over the top. Sprinkle with flaked Maldon salt.
Put the tray into the refrigerator or freezer until set. Pop the Figgy Crunch Cups out of the silicon mold, place in an airtight glass or tupperware dish and place in the fridge for up to 2 weeks…but they won’t last that long!
0