I should know by now what to expect out of August. Gradual cooling of the weather in the mornings, later sunrise, exploding garden.
Those are all good things since fall is my favorite season and I’m always itching for it to get here. But when the garden is going crazy like this, it means one big thing….our meals are built around corn, zucchini, tomatoes, and green beans almost every night.
This is both good and bad.
Good because we have insanely delicious fresh veggies right out of our backyard and meals using them are pretty fast to make.
Bad because I get lazy about trying new things since I know there are 7 zucchini on my porch, 2 bowls of tomatoes on the kitchen counter, and a huge dish of green beans on the table, just waiting to be used. And then because a lot of our meals look the same and I don’t want to show 15 versions of the same thing here. They’re tasty – just not horribly exciting.
And desserts? They definitely don’t happen as often this time of year.
If we’re not in the garden picking veggies, we’re in the kitchen prepping them for freezing or canning or just finding ways to eat them before they go bad.
My new summer rule for desserts is pretty simple: No baking is my first choice.
I made granola bars last week and these cups today. I wanted chocolate but I didn’t want to turn on the oven AND part of my lunch break was spent picking more zucchini and raspberries, so I didn’t have much time to cook anyway.
Even better than just being no bake, these dark chocolate crunch cups can be mixed up in minutes and are pretty healthy! Nestle Crunch candy bars were one of my favorites growing up, and I found an easy and quick way to make 3-bite cups that are just as good. Maybe even better since these have chocolate crispy cereal and dark cocoa, my favorite.
I love the mix of cocoa and honey, but you could definitely use agave or regular sugar. If you’re not a fan of crispy rice cereal in your chocolate (I don’t understand you if you don’t), mix in your favorite candy bar filling: caramels, nuts, chunks of your favorite bar, whatever!
Dark Chocolate Crunch Cups
Makes: 6 cups. Multiply as needed – and it will be needed.
- 4 Tbsp coconut oil, melted
- 2 Tbsp honey
- 1/4 tsp vanilla
- 3 Tbsp unsweetened cocoa powder
- 1/2 cup cocoa crisp cereal
- In a microwave safe bowl, heat the coconut oil until it’s melted.
- Stir the honey and vanilla into the coconut oil.
- Add the cocoa powder to the oil mixture and stir until the all the cocoa is mixed in.
- Pour the cereal into the cocoa mix, stir together, and drop the mixture by the spoonful into 6 muffin liners.
- Refrigerate the crunch cups until they are set, at least an hour.