Crunchy Hemp Chocolate Cups Food

CRUNCHY CHOCOLATE CLUSTERS

Steps:

• Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

CRUNCHY HEMP CHOCOLATE CUPS

Steps:

• Place unbleached baking cups in a mini-muffin pan.
• Make your own double broiler by placing about 1 cup of water in a medium pot and setting a heat-safe bowl on top. Use a stainless steel bowl or heat-safe glass bowl.
• Place double broiler on stove set to medium heat.
• Add the coconut oil to the bowl.
• Once oil has melted, add the raw cacao powder and mix thoroughly.
• Add maple syrup and mix well.
• Remove pot from heat. Stir in hemp seeds and crispy rice until thoroughly combined.
• Distribute chocolate mixture into lined muffin pan. Sprinkle with hemp seeds or crispy rice if you prefer.
• Place muffin pan in the freezer for at least 30 minutes to let the chocolate harden.
• Once set, remove cups from muffin pan and keep in freezer until ready to serve.

NO BAKE CHOCOLATE CRUNCH CUPS

Steps:

• Start by carefully melting the chocolate. Stir in the oil, if using. (I always use it, because it makes the chocolate much smoother.) You can either stir some nut butter in with the chocolate now or save it for later to add on top if you wish. Stir everything together with the rice crispies. Smooth into a lined muffin tin or mini muffin tin, OR use a mini cookie scoop and place on a parchment-lined plate. Refrigerate or freeze to set. Top with peanut butter if desired. I like to store leftovers in the fridge, but they can easily be taken to a party or left out at room temperature for a few hours without melting.View Nutrition Facts