NUT BUTTER CRUNCH BITES

There’s just something about a chocolatey, crunchy bite that feels like a treat, especially when it’s made with clean ingredients and balanced macros. These Nut Butter Crunch Bites hit all the right notes: rich, satisfying, and perfectly portioned for a quick snack or dessert. Best of all? They’re no-bake, freezer-friendly, and come together in minutes.

Whether you’re trying to hit your protein and fat goals without relying on dairy, or just need a wholesome treat to keep in the freezer, these bites are for you. With a crispy texture and a creamy, chocolate-nut flavor, they’re hard to resist!


Why we love these Nut Butter Crunch Bites:

    •    Simple to make: Only 4 ingredients and 1 bowl.
    •    Freezer stash approved: Keep a batch on hand for when cravings hit.
    •    Macro balanced: Each bite is just 105 calories with 3g protein.
    •    Gluten-free + dairy-free + naturally sweetened (depending on chocolate used).
    •    Kid-friendly & customizable: Choose your favorite nut butter or chocolate type.


Ingredients:
  • Crispy Quinoa - The star crunch factor! These tiny popped grains add texture and a subtle nutty flavor. Plus, they contain complete protein and trace minerals like magnesium and iron.
  • Chocolate Chips - Rich in flavor and antioxidants, especially if you opt for dark chocolate. You can use dairy free chips to keep it fully allergy-friendly. My go-to chocolate chips are Enjoy Life Chocolate Chips. For a naturally sweetened option, I do enjoy Lakanto chocolate chips and I have heard great things about the date sweetened chips as well.
  • Nut Butter - Creamy peanut, almond, or cashew butter adds healthy fats, protein, and a rich, satisfying flavor. It also helps keep you full longer. I love Adams creamy peanut butter and Off Beats Nut Butters (use code GFMACROS)
  • Coconut Oil - Helps create a smooth, silky texture and sets the chocolate beautifully when chilled.
Pro Tips:
  • Storage: Keep them in an airtight container in the freezer. They’re best enjoyed chilled!
  • Customize it: Add a pinch of sea salt on top before freezing or mix in mini chocolate chips, chia seeds, or chopped nuts for variety.
  • Nut free option: Use sunflower seed butter and allergy-friendly chocolate chips.


{Nut Butter Crunch Bites}
105 cal | 5g C | 8g F | 3g P
Makes 10

1/2 c chocolate chips
1 tsp (5g) coconut oil
1/3 c nut butter
1/4 c crispy quinoa


DIRECTIONS:

1) Place the chocolate chips and coconut oil in a microwave safe bowl. Microwave for 30 seconds, stir, then continue in 15-second intervals until melted and smooth. Alternately, you can melt the chocolate in a double boiler. 

2) Stir in the nut butter until fully combined.

3) Fold in the crispy quinoa until evenly distributed.

4) Spoon about 15g of the mixture into each well of a mini muffin pan.

5) Freezer for 1-2 hours, or until set.

6) Pop out of the muffin tin and enjoy straight from the freezer.



If you try this recipe, leave a comment and let me know what you think! I also love seeing what you make, please tag me on Instagram! This helps me to create more for each of you!


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