Chocolate Crunch Cups
serves:
ready in:
prep time:
cook time:
Directions
-Line a cupcake pan with nonstick cupcake liners.
-In a double boiler add the chocolate chips, coconut oil and peanut butter on low heat until melted and creamy.
-Remove from the heat then stir in the Rice Krispies. Scoop chocolate mixture into paper liners. (Add additional chocolate if desired to fill liners).
-Place sliced fresh strawberries on top of crunch cups while still wet. Put in the refrigerator for an hour or until firm.
-Remove from the refrigerator, then fill a piping bag with Truwhip Original Whipped Topping.
-Add a dollop of Truwhip Original Whipped Topping to each chocolate cup then drizzle melted chocolate over each one.
-Refrigerate for 10 minutes or until firm.
-Enjoy!
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