Description
These mini dark chocolate crispy fruit bites are an easy no-bake dessert great for Summer BBQs and parties. The red, white, and blue, makes these the perfect Memorial Day, 4th of July, or Labor Day bite sized dessert.
Ingredients
Scale
- 2 cups chocolate puffed rice cereal
- 4 oz dark chocolate
- 2 Tbsp refined coconut oil
- Whipped cream (you can also use coconut whipped cream)
- Fresh berries - blueberries, sliced strawberries, raspberries
Instructions
- Line a mini-muffin pan with paper liners, or grease each well with coconut oil. Set aside.
- Using a food processor, pulse the chocolate puffed rice cereal until it resembles coarse crumbs. If you don’t have a food processor, you can also use a blender, OR you can add the cereal to a Ziplock bag, and gently smash it. Set aside.
- In a microwave safe bowl, melt the coconut oil and chocolate. I recommend starting at :30s intervals and stirring after each interval to avoid burning the chocolate.
- Pour the chocolate cereal into the chocolate mixture and stir until well combined.
- Add approximately 1 Tbsp of the chocolate mixture to each muffin well. Gently press the mixture down and around to the sides to create a “cup”.
- Freeze the mini-muffin pan for 20 minutes, or until the chocolate has completely hardened.
- Gently remove each chocolate cup by either turning the pan over, or twisting each one until it releases.
- Add about a Tbsp of whipped cream to each chocolate cup and top with an arrangement of your favorite berries. Serve immediately.
Equipment
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Notes
The whipped cream tends to melt and not hold its shape if left out. If you are planning on bringing these to a party, I suggest making the chocolate cups ahead of time, keeping them in the freezer or refrigerator, and assembling with the whipped cream and berries just prior to serving.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Desserts, Summer, No Bake
Keywords: No Bake, Dessert, Red White and Blue, Summer, Gluten Free, Whipped Cream, Berries