Almond Butter Chocolate Rice Crispy Cups are super easy to make with only 4 ingredients. They are gluten free and use no dairy or refined sugar so they are a perfect bite size snacks that you and your little ones will love!
These almond chocolate rice krispies were a happy culinary accident. I was experimenting with a healthy rice krispie treats’ makeover and after adding almond butter and melted chocolate on top, I decided they would do well as mini cups and the final effect is amazing! They are wonderfully sweet and chocolaty but also light and airy thanks to milled puffed rice as one of the main ingredients.
Almond butter packs in some great protein into these healthy treats and the brown rice cakes add a nice boost of fiber which makes them a total win in my book! They still act as a healthier version of Reese’s peanut butter cup but you can pop in a few and not feel guilty about it. They are also great for kids and toddlers (my 2,5-year-old daughter fully agrees!).
Make sure to also check out my recipe for Healthy Rice Cake Snacks (6 fun toppings' ideas).
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WHAT YOU WILL NEED
- Rice cakes: use brown rice or multigrain rice cakes, whichever you prefer. If you are gluten free, check the labels.
- Almond butter: I like the creamy kind but crunchy almond butter will also work.
- Honey: you can adjust the amount of honey to your sweetness preferences. For me, ¼ cup is enough to make these cups sweet but you can add more or less, if you’d like.
- Chocolate chips: dark, semi-sweet or milk are all great choices for this recipe.
HOW TO MAKE ALMOND BUTTER CHOCOLATE RICE KRISPIES
STEP 1: Place mini cupcake liners in a mini muffin pan. If you don’t have liners, you can also spray the pan with oil but personally, I like the pattern the liners leave on the chocolate, making them look like Reese’s.
STEP 2: Make the cups. Break the rice cakes into smaller pieces and pulse in a food processor until they resemble rice krispie cereal. Add almond butter and honey and pulse a couple more times until sticky and crumbly “dough” forms.
STEP 3: Press into the pan. Using a small spoon, place 12 rice-almond butter mixture into the lined mini muffin pan. Press lightly with your fingers to make sure the dough fills the bottom of the liners.
STEP 4: Melt the chocolate. The easiest way to melt chocolate chips is to do it in the microwave in 30 second increments, stirring after in-between until smooth. You can also use a double boiler and melt the chocolate on the stove.
STEP 5: Pour chocolate & chill. Now it’s time to add melted chocolate on top of the almond cups. Divide it evenly between the 12 cups and smooth with a spoon, if needed. Place in the fridge to set, at least 1 hour.
SUBSTITUTIONS & VARIATIONS
- You can use any nut butter you like, if you don’t want to make these cups with almond butter. Peanut or cashew butter are great options, too! Peanut butter will make them taste closer to the traditional Reese’s cups but I like almond the best!
- If you don’t want to use honey, replace it with maple syrup.
- For a vegan version, swap honey for maple syrup and use vegan chocolate chips.
- These cups are naturally gluten free but just to be sure, check the labels, especially on the rice cakes.
STORAGE TIPS
For best results, store the cups in the refrigerator in an airtight container for up to a week. You can also freeze them for up to 3 months.
MORE HEALTHY TREATS
- Flourless Peanut Butter Cookies
- Avocado Raspberry Brownies
- Banana, Cherry & Chocolate Oatmeal Cookies
- No Bake Cake Pops
- Healthy Almond Shortbread Heart Cookies
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Recipe
Almond Butter Chocolate Rice Crispy Cups
Ingredients
- 3 brown rice cakes
- ½ cup almond butter
- ¼ cup honey
- ⅔ cup chocolate chips
Instructions
- Line a mini muffin pan with paper or silicone liners, or spray lightly with oil.
- Crumble the rice cakes into a food processor and pulse a couple times until the mixture resembles rice krispie cereal.
- Add almond butter and honey and process together until blended.
- Using a small spoon, form 12 balls and push them into the mini cupcake liners pressing with your fingers.
- Melt chocolate chips in the microwave in 30-second increments, stirring after each 30-second period until the chocolate is fully melted. You can also melt it on the stove using a small saucepan placed in a larger pot half-filled with gently boiling water.
- Pour melted chocolate over the rice-almond cups in the pan. Use a spoon to smooth out, if needed.
- Place in the fridge to set, for at least 1 hour. Pop out and enjoy!
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Lindsay says
These are AWESOME!! I added almond butter to the middle of the cups to make healthier reeces peanut butter cups. So good!
Agnieszka says
Thanks so much, Lindsay!
Sandhya S says
This is such a healthy version of Peanut Butter Cups. Love how bite-sized these are!
Allyssa says
Thanks a bunch! I love this perfect almond butter recipe! I'll try it very soon!
Maggie T. says
These were SO easy to make! The kids loved them and they don't make you feel crummy.
Beth says
This looks so yummy and scrumptious! My hubby is going to be all over this treat! Can't wait to make these for the weekend!
Beth Sachs says
These chocolate rice treats are so moreish and delicious! My kids love them.
Toni says
These are really amazing treats!! It quickly disappeared at our house!
Nora says
Yum! Those rice cups look so delicious and seem very easy to make! Will try them out this weekend! Thanks for sharing!