Do you ever have one of those desserts that you just never forget how good it tasted? This is one of those desserts that came from just playing around. I was in an edible cookie dough phase at the time, and had made some delicious Cornflake Crunch Edible Cookie Dough when I wondered what it would be like as full-on dessert as opposed to a cookie dough on it’s own or in some ice cream.
I think the most surprising thing about biting into this is the exciting flavor-combination and various crunchy/creamy textures that dance in your mouth. I highly recommend making this in the summer when you’re looking for something fun that doesn’t require any baking. Believe me when I say, your family will be sure to thank you!
Gluten-free Lunar Eclipse Crunch Cups
Equipment
- Muffin or Mini Fluted Tart Pan
- Food Processor
- Electric Coffee Grinder
Ingredients
Gluten-free No-Bake Oreo Cookie Crust
- 45 g Oreo Cookies (without the middle filling)
- 24 g Gluten-free Sugar Cones
- 44 g Semi-Sweet Chocolate Chunks
- 37 g Unsalted butter, Room Temperature
- 3 g Granulated Sugar
- .58 g Sea Salt, Fine
Topping divided evenly per each Jumbo Cup (using the MIni Fluted Tart Pan)
Instructions
Gluten-free No-Bake Oreo Cookie Crust
- In the food processor, add the oreo cookies (without filling), broken up sugar cones and chocolate chunks. Pulse until a nice, even crumb.
- Add crumb mixture to a bowl and mix in the softened butter, sugar and salt and combine until well incorporated.
- Can store the mixture in the refrigerator for later in an airtight container or directly start making your dessert bottoms.
- Each Jumbo-sized bottom measures out to be approximately 48 grams, regular muffins should be about 24 g and this single recipe is just the right amount for a standard 9-inch pie pan.
- Freeze for a 30 minute minimum.
Toppings
- Once the bottom is hard, layer on a spoonful of nut butter.
- Then layer on top, spoonfuls of the Cornflake Crunch Edible Cookie Dough.
- Chill in the freezer for at least 30 minutes before serving. Can store in the refrigerator or freezer afterwards.
Hello there!
I’m Ali, the creator of C&C, and I love food.
Unfortunately, not all food loves me back as I’m gluten-intolerant. That is why I’m sharing all of our family’s favorite, go-to recipes as well as the new ones we keep dreaming up, so that you can enjoy gluten-free food as much as we do together!
If you make this recipe, please tag it @crunch_crumb on Instagram so we can all find out how you liked it!