Snacking on desserts is always a good idea, in moderation of course! What’s better than these little beauties right here?
For the base, I used Cinnamon Chex cereal. It is a great tasting Gluten-Free cereal. I made it like Rice Krispies Squares. Press them into the bottom of a silicone muffin cup. Don’t use paper liners as it will stick to it.
After that layer is set, you can move on to the next layer. The flavors pair perfectly with the Chex cereal! Top with chocolate mixture, and then let it set in the refrigerator.
UPDATE: I decided to try adding coconut oil to the almond butter, and I am very happy with the results. It firmed it up and made it much easier to eat. The taste of the almond butter isn’t as robust with the coconut oil added in.
Crunchy Cinnamon Cups
A crunchy and mouthwatering snack
- 1/2 Cup Butter
- 200 g Marshmallows
- 1 tsp Vanilla
- 4 Cups Cinnamon Chex
- 1½ Cups French Toast Almond Butter
- ⅓ Cup Melted Coconut Oil (Optional if you'd like a more set cup)
- ⅓ Cup Coconut Oil
- ¼ Cup Cacao Powder
- 2 Tbsp Maple Syrup
- ¼ tsp Ground Cinnamon
Crush the Chex cereal until crushed, but not powdery.
Melt the butter over low heat. Once it's melted, add the marshmallows and keep stirring. When melted, remove from heat and add the vanilla. Pour the crushed cereal into it and stir quickly. Press into 24 silicone muffin cups and refrigerate until firm.
Once it's cooled, it's time to go on to the next layer. If you decide that you'd prefer a firmer cup, add the coconut oil to the almond butter. Put enough to cover the cereal layer. If you prefer JUST ALMOND BUTTER, put 1 Tbsp of the almond butter per muffin cup. Refrigerate again until cooled completely.
Melt the coconut oil. Add the remaining ingredients and stir until it is completely combined. Pour 1 Tbsp of chocolate mixture per muffin cup. Cool completely.
Keeps in the refrigerator for up to one week.