Chocolate Crispy Cups with Maple Coconut Tops




We can’t get enough chocolate cups in our home.

There are endless reasons why I love them and the list gets longer every time I make a batch.

Here are a few:

  • They take 10 minutes to make
  • It is the easiest recipe EVER. My 6 year old can make it without supervision.
  • They look like you’ve slaved over them for hours.
  • They contain simple, real ingredients that provide benefit to the body.
  • You can get creative with so many flavour variations.
  • They are a perfect dessert for when company is unexpected. They keep for a long time in the freezer.
  • They are okay to have in the morning. You know those mornings where you feel like crawling back into bed at 9 a.m after an exhausting morning routine with the kids?! Insert these and you’ll get back into your zen zone.
  • You can make them school safe and pack them for a healthy treat.
  • They are great post-workout (instant energy from the coconut oil + glycogen replenishment thanks to the maple syrup.

These ones are on the rich side as more coconut oil is used, so keep that portion size still applies and stop at one per day.


Dark Chocolate Crispy Cups with Maple Coconut Tops

Makes 24 minis

Bottom layer: 

1 cup virgin coconut oil (semi-soft)

1/2 cup pure maple syrup

1/2 cup cocoa powder

1/2 cup brown rice crispies

Top layer:

1/2 cup virgin coconut oil (semi-soft)

1/4 cup pure maple syrup

2 tbsp pumpkin seed butter

1/2 tsp cinnamon

dash of sea salt


  1. Add mini cup liners to mini muffin pan
  2. Mix coconut oil, maple syrup, cocoa powder in a medium bowl. If mixture is hard use a double boiler method to melt down until it’s pudding-thick.
  3. Add brown rice crispies to the mix and stir
  4. Add 1 tsp of mixture to mini liners
  5. Stick in the freezer for 10 minutes
  6. Meanwhile, add topping ingredients (coconut oil, maple syrup, pumpkin seed butter, cinnamon and sea salt) to the same medium bowl (no need to rinse)
  7. Mix together. If mixture is too hard use a double boiler method to melt. Don’t overheat.
  8. Remove frozen tray from the freezer
  9. When topping mixture is room temperature pour it over the chocolate crispy bottoms
  10. Stick back in the freezer for 10 minutes or until hardened

Store in the freezer for best results.


Enjoy <3





  1. Jenn says:

    Looks like something I can make with Sarah. Thanks, Miranda.

  2. Pauline says:

    I am going to try these this weekend. Always looking for healthy snacks.

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