Mini Honey Nut Cheerios Almond Butter Cups

When late-night hunger strikes, it’s tempting to reach for the first thing in sight. Instead, keep a batch of these bite-sized treats in your freezer, and you'll be happy to have them on hand when your sweet tooth needs satisfying. These adorable cups taste like dessert, but are lighter than other indulgences thanks to good-for-you ingredients like almond butter and coconut oil. Indeed, the coconut oil helps the chocolate firm up in the freezer, resulting in a creamy chocolate layer atop a nutty base. It’s a great way to use up the bottom of the Cheerio’s box—and would taste great with a variety of Cheerios flavors.

mini-honey-nut-cheerios-cups
Photo by Grace Elkus
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  • Makes 22 cups
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When late-night hunger strikes, it’s tempting to reach for the first thing in sight. Instead, keep a batch of these bite-sized treats in your freezer, and you'll be happy to have them on hand when your sweet tooth needs satisfying. These adorable cups taste like dessert, but are lighter than other indulgences thanks to good-for-you ingredients like almond butter and coconut oil. Indeed, the coconut oil helps the chocolate firm up in the freezer, resulting in a creamy chocolate layer atop a nutty base. It’s a great way to use up the bottom of the Cheerio’s box—and would taste great with a variety of Cheerios flavors.

Ingredients

  1. Check 2 cups Honey Nut Cheerios, plus more for garnish
  2. Check ¼ cup almond butter
  3. Check ½ cup plus 3 tablespoons coconut oil in liquid form, divided
  4. Check 6 tablespoons honey, divided
  5. Check ¼ teaspoon sea salt
  6. Check ½ cup unsweetened cocoa powder
  7. Check ½ teaspoon vanilla extract

Directions

  1. Spray a 24-cup mini muffin tin with cooking spray. Place the Honey Nut Cheerios in the bowl of a food processor and pulse until finely ground and the consistency of flour. Add the almond butter, 3 tablespoons coconut oil, 3 tablespoons honey, and salt, and pulse until well combined.
  2. Press scant tablespoons of the mixture into the cups of the mini muffin tin. Place in the freezer.
  3. In a medium-sized bowl, stir together the remaining ½ cup coconut oil, remaining 3 tablespoons honey, cocoa powder, and vanilla. Remove the muffin tin from the freezer and spoon chocolate mixture into each cup until it is entirely covered. Garnish each bite with cheerios, then return tray to the freezer until solid, about 35 to 45 minutes.