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
Ingredients
Ingredients
- 1½ cups chocolate brown rice crispies, or plain if preferred
- ½ cup cashew butter, creamy, unsweetened
- ⅓ cup maple syrup
- 2 tbsp refined coconut oil
- ¼ cup cocoa powder, unsweetened
- ½ cup melted dark or semi-sweet chocolate, dairy-free if needed
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, maple syrup, and coconut oil 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 mixer .! 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.
- Optional Coating:
- Once set, remove from pan and dip or drizzle with extra melted chocolate. 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.
Tried this recipe?Let us know how it was!