No Bake Chocolate Rice Hazelnut Crispy Muffins
I’ve always liked chocolate with puffed rice. It was one of my favorite desserts when I was a kid. But in stores, there isn’t a variety of rice chocolate you can choose from, there is only one type! (Well, at least where I live) Then I came up with the idea to create my own delicious puffed rice dessert recipe called Chocolate Rice Hazelnut Crispy Muffins.
This delicious dessert is easy to make and very tasty, yet very practical to pack it and eat it on the go. Chocolate Rice Hazelnut Crispy Muffins are completely vegan, dairy-free, gluten-free, and sugar-free recipe. It tastes so delicious. 🙂
Prep time: 15 min Cook time: 5 min Total: 20 min Servings: 12
INGREDIENTS
- 2 cups of puffed rice
- 7 oz (200g) unsweetened chocolate (if you use sweet chocolate then don’t use maple syrup)
- about 1.1 oz (30 g) of chopped walnuts
- about 2.65 oz (75 g) of chopped hazelnuts
- 5 chopped dates
- 3 tablespoons of sesame flour (or any gluten-free flour)
- 1 tablespoon of flaxseed meal
- 2-3 tablespoons of maple syrup
- 1 tablespoon of vanilla extract
- 2 tablespoons of coconut oil
- 4 tablespoons of peanut butter
INSTRUCTIONS
- Add walnuts, hazelnuts, puffed rice, sesame flour, dates, and flax seeds into a large mixing bowl and mix all the ingredients.
- Melt the chocolate, coconut oil, peanut butter, and maple syrup over a double boiler until completely smooth. When done, add vanilla extract, and stir.
- Let a mixture cool for 5 minutes. Add it to the dry ingredients and stir with a large wooden spoon until combined.
- Spoon muffin mixture into prepared pan, filling each cup.
- Refrigerate for at least 2 hours, or overnight.
- Enjoy your Chocolate Rice Hazelnut Crispy Muffins!
NOTES
- If you are not a vegan you can use honey instead of maple syrup
- I got exactly 12 Chocolate Rice Crispy Muffins from this mixture