Gluten-Free Frozen Chocolate Crack Cups
No-bake gluten-free frozen chocolate crack cups with a snappy chocolate shell and a soft, creamy center that stays spoonable straight from the freezer.
Ingredients
Chocolate Shell
- 1 1/2 cups gluten-free dark chocolate chips
- 2 teaspoons coconut oil
Soft Creamy Center
- 3/4 cup full-fat Greek yogurt or coconut yogurt for dairy-free
- 1/4 cup smooth peanut butter or almond or sunflower butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- salt pinch
Instructions
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until fully melted and smooth. Set aside.
- Spoon 1 tablespoon of melted chocolate into each silicone cup. Use the back of a spoon or a pastry brush to push the chocolate up the sides. Freeze for 10 minutes until firm.
- In a clean bowl, whisk together the yogurt, peanut butter, maple syrup, vanilla extract, and salt until completely smooth and creamy.
- Spoon about 1 1/2 tablespoons of filling into each frozen chocolate shell. Smooth the tops gently. Freeze for 15 minutes.
- Spoon 1 tablespoon of remaining melted chocolate over each cup, spreading to fully seal the filling. Rewarm chocolate gently if needed.
- Freeze for 30–40 minutes until fully set.
- Let cups sit at room temperature for 2–3 minutes before eating to allow the center to soften slightly and the shell to crack cleanly.
Notes
Serving Size: 1 frozen chocolate crack cup.
For best texture, use full-fat yogurt or coconut yogurt. Low-fat yogurt freezes icy.
Silicone molds are essential for clean release—paper liners will stick.
Let cups soften briefly before eating for the best crack-and-cream contrast.