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3 Ingredient Homemade Crunch Cups (Gluten Free, Vegan, Dairy-Free, One Bowl)


3 Ingredient Homemade Crunch Cups (V, GF): an easy, one bowl recipe for indulgently rich chocolate cups packed with crisp rice cereal. Vegan, Gluten-Free, Dairy-Free, One Bowl.


  • 1 ½ cups vegan chocolate chips
  • 2 teaspoons coconut oil
  • 3/4 cup vegan gluten free brown rice crisp cereal


  1. Line a 12-cup muffin pan with cupcake liners. Set aside at room temperature. Clear some space in the freezer for this pan—you will need it later.
  2. Melt the chocolate using the double boiler method, or do the following: add chocolate chips and coconut oil to a medium, microwave-safe bowl (large enough to add cereal later). Heat in 20-second increments until softened and melty. Stir in between heating increments, until smooth.
  3. Add cereal to melted chocolate. Using a rubber spatula, stir and fold until well incorporated. Scoop about 2 tablespoons of this mixture into a cupcake liner. Repeat until all liners have been filled. Gently tap the muffin pan to create smooth, even cups.
  4. Freeze for 15-20 minutes. Enjoy! Storing instructions below.


– Adapted from my 4 Ingredient Peppermint Crunch Bars and my Homemade Crunch Bars.
– Storing notes: store in an airtight container for 1-2 weeks (in the refrigerator), 1-2 months (in the freezer). Best if stored in the refrigerator.
– If storing in the freezer, allow to thaw for 10-20 minutes before enjoying.
– More homemade candy recipes: Almond Joy Cups, Chocolate Peanut Butter Fudge, Almond Butter Fudge Cups (Paleo), Paleo Almond Joy.

  • Category: Candy, Dessert, Vegan, Gluten Free, Dairy-Free