no bake brownie crunch bites (vegan, Gluten free)

If you’re a fan of brownies and crave a little crunch, these no-bake Brownie Crunch Bites are about to become your new favorite treat. Made with creamy cashew butter, maple syrup, cocoa powder, and crispy chocolate brown rice cereal, they’re naturally gluten- and dairy-free and come together in minutes. Plus, setting them in a mini muffin pan makes them super snackable and freezer-friendly. Oh, and did I mention the extra chocolate drizzle? Optional—but highly encouraged.

Brownie Crunch Bites

Print Recipe Pin Recipe

Servings 12

Ingredients

  

1x2x3x

Ingredients

• 1½ cups chocolate brown rice crispies, or plain if preferred
• ½ cup cashew butter, creamy, unsweetened
• ⅓ cup maple syrup
• ¼ cup cocoa powder, unsweetened
• ½ cup melted dark or semi-sweet chocolate, dairy-free if needed

Chocolate Costing/topping

• 1/2 C chocolate chips , (additional)
• 2 tbsp refined coconut oil

Instructions

 

Prep: Lightly grease a mini muffin pan or line with mini muffin liners.

• Mix Wet Ingredients:
• In a small saucepan or microwave-safe bowl, gently warm cashew butter, 1/2C chocolate chips, maple syrup, until smooth and pourable (about 20–30 seconds in microwave). Stir in cocoa powder until fully combined.
• Combine with Crispies:
• add chocolate brown rice cereal to mixture — stir until all the chocolate crispies are evenly coated.

Fill Muffin Pan:

• Spoon the mixture into the mini muffin pan, pressing down slightly to compact.

Chill:

• Place the pan in the fridge or freezer for 20–30 minutes, or until firm.
• Chocolate Coating:
• Once set, remove from pan and dip or drizzle with melted chocolate and coconut oil. Return to fridge briefly to set the coating.
• Store:
• Keep stored in an airtight container in the fridge for up to 1 week or freeze for longer storage.

Author: Ali Jenkins

Tried this recipe?Let us know how it was!