{Vegan} Chocolate Buttercups

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.

Print

Chocolate Buttercups

Yield: 8 cups

Prep Time: 15 minutes

Total Time: 15 minutes

Hey there, Planties! You don't have to sit around and pine for the days when you could eat peanut butter cups. These delicious treats are no-bake simple, and taste like a dream. Krispy chocolate tops a toasted-coconut-and-almond-butter filling. Not too sweet, but totally scrumptious, you may never want to buy those plastic-wrapped PB cups again!

Ingredients:

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)

Directions:

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.

Vegan

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12 Responses to “{Vegan} Chocolate Buttercups”

  1. 1

    Rana on May 23, 2012 at 5:17 am Reply

    I’m making these to bring to my playgroup this morning. I’m going to use sunbutter due to nut allergies. Other than that, it’s going to be the same. Thanks!

  2. 2

    Katrina on May 23, 2012 at 6:11 am Reply

    Mmmm I could eat waaaay too many of these!

  3. 3

    Skye on May 23, 2012 at 9:00 am Reply

    Your blog is like the answer to my wildest desires! I just got some sunflower butter for the first time (I’m allergic to nuts) and have been searching for good recipes to use it in, including a homemade butter cup recipe. This looks fantastic! Thank you! :)

  4. 4

    Lindsay Y on May 23, 2012 at 10:48 am Reply

    These look awesome! Where do you find brown rice crispy cereal? Whole Foods? I have been looking.

  5. 5

    Jen on May 23, 2012 at 10:52 am Reply

    Made this this morning and they are so amazing! Super sweet…I could only eat half. I used sunflower butter in place of almond since that is what we had. Delicious!!! Thanks for the recipe!!

  6. 6

    Adina on May 23, 2012 at 7:46 pm Reply

    OH HECK YES.

  7. 7

    Robin on May 24, 2012 at 8:18 pm Reply

    Wow. That. Is. Happening.

  8. 8

    anna on May 24, 2012 at 9:44 pm Reply

    whaaaaa these look so good. and and and….mmmmmmm.

  9. 9

    Rana on June 1, 2012 at 6:02 pm Reply

    Also good with toasted O’s cereal or flakes of corn.

  10. 10

    Jody on June 11, 2012 at 2:30 pm Reply

    Sounds like another to try for my Grandkids….The Youth group at my church…love them …

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