Chocolate Rice Crispy Cakes
20 min 
6 
If you’re looking for a treat that’s quick, indulgent, and perfect for all diets, these Chocolate Rice Crispy Cakes with caramel are just the thing. With their delightful layers of crispy crunch, smooth caramel, and rich chocolate, they’re an effortless no-bake option that’s sure to impress.
Why choose this recipe?
These treats are unbelievably simple to make. Because they don’t require any baking, you’ll save time and skip the hassle of fiddling with the oven. Ideal for busy schedules, they’re perfect for whipping up in a flash before guests arrive, or when you’re craving a little indulgence.
Amy has given these cups a thoughtful twist by using our organic cocoa powder, known for its superior flavour and quality, as it is only lightly alkalised. Not only does it provide that deep, luxurious chocolatey taste, but it’s also free from artificial additives and sugar, allowing you to feel good about what you’re eating.
To make them even more inclusive, the chocolate chips in this recipe are dairy-free, making these treats suitable for those following plant-based diets or avoiding dairy. With such a simple ingredient list and fuss-free method, you’ll find these little bites of heaven are the ultimate crowd-pleaser.
Whether you’re planning a festive gathering, want a homemade gift idea, or simply need an easy sweet treat to brighten up your day, these Caramel and Chocolate Rice Crispy Cakes tick all the boxes.
Scroll down for the full recipe and see how effortless it is to create these indulgent cups of goodness. With just a few simple ingredients and minimal effort, you’ll have a dessert that looks stunning, tastes divine, and is sure to disappear in minutes!
Ready to get started? Let’s make some magic!
You will need
- Ingredients: For the Crispy Cups:
- 60g Food Thoughts Oat Mylk Chocolate Chips
- 30g smooth peanut butter
- 1 tbsp coconut oil
- 2 tbsp Food Thoughts Organic Cocoa Powder
- 25g coconut cream
- 1 tbsp maple syrup
- 30-40g rice crispy cereal
- Pinch of salt
- For the Caramel:
- 60g smooth peanut butter
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- For the Chocolate Tops:
- 160g Food Thoughts Oat Mylk Chocolate Chips
- 2 tsp coconut oil
- 3 tbsp mixed nuts/dried fruits/sprinkles
Method
Use a silicone cupcake tray or line a metal tray with 6 cases.
For the bases: in a bowl, melt together the Oat Mylk Chocolate Chips, peanut butter and coconut oil until glossy (in the microwave or over a pan of simmering water).
Sift in the Organic Cocoa Powder, add the coconut cream and maple syrup, and whisk until smooth. Add in the crispy cereal and salt and stir until the mix is combined.
Divide the crispy mixture between the holes or cases and press into cup shapes. Place in the fridge for 30 minutes, to set.
For the caramel: whisk together the ingredients with a pinch of salt until smooth.
Remove the cups from the fridge and divide the caramel between the cups and return them to the fridge for 30 minutes.
For the chocolate tops: melt together the Oat Mylk Chocolate Chips and coconut oil. Remove the cups from the fridge and pour over the chocolate. Sprinkle over your desired nuts or dried fruits or sprinkles. Chill the cups in the fridge for 30-60 minutes, until the chocolate has set.
Remove the cups from their cases and enjoy straight away. Keep leftover crispy cups in the fridge for 1 week or in the freezer for 1 month. Allow to defrost before eating.
