Gluten-free Lunar Eclipse Crunch Cups
Nothing like the unexpected and mouthwatering delight from the salty and sweet balance of this dessert. It's one of a kind experience – just naughty enough to feel indulgent, but not overly so that it leaves any trace of guilt!
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.