Rating: 4 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
  • 19 Ratings

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.


Credit: Grace Elkus

Recipe Summary

20 mins
1 hr 5 mins
Makes 22 cups


Ingredient Checklist


Instructions Checklist
  • 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, salt, 3 tablespoons coconut oil, and 3 tablespoons honey and pulse until well combined.

  • Press scant tablespoons of the mixture into the cups of the mini muffin tin. Place in the freezer.

  • In a medium-sized bowl, stir together the cocoa powder, vanilla, the remaining ½ cup coconut oil, and remaining 3 tablespoons honey. 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.