How much do we love chocolate? Yes, I know. There are quite practically no words. And there are definitely zero family-friendly phrases available to you when you realized you can eat crazy decadent desserts whilst eating vegan. It’s totally happening.
You and me, baby. You and me and chocolate, baby.
Except. Maybe the scale tips to a little less chocolate for you because I had to sit in the same house with it all night.
You and me and my thighs, baby.
It just doesn’t have quite the same ring, does it?
So, this recipe (of which I have no more available to share. It’s shameful, I know.) doesn’t require you to snap on the oven, heat up the stove, or break a bead of sweat. It’s easy.
Plus, it’s crunchy.
Which makes it totally creasy. And good.
There’s chocolate. And krispy rice. And almond butter. And toasted coconut. And you can make it all via microwave in like, no minutes flat.
How cute is that?
Ewwww. Okay. Warning. Bite marks below.
But I just had to show you how purty these little suckers are inside.
Just like you.
Only, without the bite marks.
3/4 cup almond butter
1/4 cup very finely shredded toasted coconut
4-6 tablespoons organic powdered sugar
1/2 teaspoon vanilla
1 1/4 cup vegan chocolate chips (like the Enjoy! brand)
3 tablespoons Earth Balance coconut spread OR coconut oil
1 cup brown rice krispy cereal (like Erewhon or Gluten-Free Rice Krispies)
Prepare a muffin tin with 8 cupcake wrappers. Set aside.
In a large bowl, stir together the almond butter, toasted coconut, powdered sugar, and vanilla.
In a small, microwave-safe bowl, heat the chocolate chips and coconut spread until melted. Stir in the brown rice cereal, and spoon a small amount of the chocolate mixture into the bottom of each prepared cupcake wrapper. Press a 2-tablespoon-sized ball of almond butter into the top of the chocolate mixture. Spoon a final heap of the chocolate mixture over the almond-butter. Cool before serving.
Store in the fridge for up to 3 days.