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No-Bake Chocolate Crunch Cups

The perfect no-bake chocolate crunch cup!  Decadently dark with a superior crunch.  Each bite is equally as salty and as crunchy as the last.  Filled with vitamins and minerals from that nutrient-dense crunch.  Tastes so good you’ll surely eat more than just one.  Nut-free, paleo, dairy-free, vegan & allergy-friendly.The perfect no-bake chocolate crunch cup! Decadently dark with a superior crunch. Each bite is equally as salty and as crunchy as the last. Filled with vitamins and minerals from that nutrient-dense crunch. Tastes so good you’ll surely eat more than just one. Nut-free, paleo, dairy-free, vegan & allergy-friendly.
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Dessert, Snack
Cuisine: American, healthy
Keyword: candy, chocolate, crunchy, gluten-free, paleo, salty, vegan
Servings: 12 chocolate cups
Author: Julie Rosenthal

Equipment

  • microwave

Ingredients

  • ½ cup chocolate chips dark
  • 3 tsp coconut oil solid
  • 2 tsp coconut butter
  • ¼ + ⅛ cup sunflower seeds raw
  • 3 tbsp watermelon seeds by Go Raw, Salted and raw
  • 1 tbsp chia seeds black
  • tsp pink Himalayan salt or sea salt

Instructions

Dark Chocolate

  • In a microwavable bowl melt the chocolate for 1 ½-2 minutes.
  • Stir in the coconut oil and mix well. This will help the mixture become thinner.
  • Stir in the coconut butter and mix well. Then set aside.

Seed Mixture

  • Add all the seeds into a medium-size bowl and mix well. (chia seeds, sunflower seeds, and watermelon seeds)
  • Add the pink salt and stir again. Then set aside.

Putting the chocolate cups together

  • Line a mini cupcake baking tray with mini liners.
  • Spoon a teaspoon of chocolate into each cup.
  • Then add a tiny handful of the seed mixture into each cup.
  • Then spoon two teaspoons of the chocolate mixture into each cup.
  • Followed by another small handful of the seed mixture.
  • Followed by another teaspoon of chocolate into each cup.
  • Then add more of the seed mixture into each cup. And follow the last two steps until the mini-cup is filled. Once filled ad a bit more of the seed mixture on top.
  • Freeze for 5 hours or overnight. Store them in the freezer and enjoy at any time for up to 6 months.