Description
These Vegan Pistachio Crispy Cups are a delightful blend of crunchy puffed rice cereal, coarsely chopped pistachios, and sweet maple syrup, all held together with a hint of coconut oil and vanilla. Topped with a sprinkle of vegan chocolate chips, these treats are easy to make and even easier to enjoy!
Ingredients
Instructions
- Prepare the Pistachio Crispy Cups: Line a muffin tin with paper liners. Coarsely chop the pistachios in a food processor and set aside. In a saucepan, melt coconut oil over low heat, then stir in maple syrup, vanilla extract, and sea salt. Remove from heat and let cool slightly.
- Combine Ingredients: In a bowl, mix the puffed rice cereal with chopped pistachios. Pour the coconut oil mixture over the cereal and pistachios, stirring to coat evenly.
- Form the Cups: Spoon the mixture into the muffin tin, pressing lightly. Top each cup with a few vegan chocolate chips.
- Chill and Enjoy: Refrigerate the muffin tin for about 30 minutes until the cups are firm. Remove from liners and indulge in these Vegan Pistachio Crispy Cups!
Notes
- You can customize these crispy cups by adding dried fruit or a sprinkle of cinnamon for extra flavor.
- Store any leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 crispy cup
- Calories: 150 kcal
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
