Salted Fudge Crunch Cups
Servings Prep Time
9cups 5minutes
Passive Time
20minutes cooling
Servings Prep Time
9cups 5minutes
Passive Time
20minutes cooling
Ingredients
Instructions
  1. In a small bowl, melt chocolate chips and coconut oil. (You can do this in the microwave or a double boiler. If you do it in the microwave, stir every 15 seconds to make sure the chocolate doesn’t burn.)
  2. In a lined cupcake tin, sprinkle 2 teaspoons of puffed rice into 9 liners.
  3. Distribute melted chocolate into each liner.
  4. Sprinkle with 1/4-1/2 teaspoon of coconut sugar for added sweetness, if desired.
  5. Sprinkle each cup with a couple pinches of flaked sea salt. This little touch of saltiness makes these cups SO delicious!
Recipe Notes

*My favorite choice of chocolate chips are EnjoyLife dairy-free semi-sweet chocolate chips. You could try out Lily’s chocolate as well, for a lower sugar option! 


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