No-Bake Peanut Butter Mocha Crunch Cups

A Rich, Creamy, and Energizing Treat — No Oven Needed!

If you’re a coffee lover with a sweet tooth ( hello, friend), this one’s for you! These No-Bake Peanut Butter Mocha Crunch Cups are the ultimate pick-me-up — rich, creamy, slightly nutty, and kissed with that bold mocha flavor we all crave.

They come together in minutes, need no baking, and taste like a cross between a peanut butter cup and your favorite iced mocha — with a satisfying crunch that keeps you coming back for “just one more.”

Whether you enjoy them as a mid-afternoon energy bite, a post-workout treat, or a frozen dessert after dinner, these little cups are proof that indulgence doesn’t need an oven!

And if you’re new here — welcome! Be sure to subscribe to my email list for more healthy dessert recipes and no-bake favorites each week.

Overview of Recipe Content

This recipe is a perfect blend of creamy and crunchy, sweet and bold, chocolatey and nutty. It’s one of those feel-good desserts that also feels like self-care.

Why You’ll Love These Peanut Butter Mocha Crunch Cups

• No oven required — quick, easy, and mess-free!
• Coffee + peanut butter = a dream combo
• High in protein, thanks to Greek yogurt.
• Crunchy, creamy, and energizing.
• Freezer-friendly for grab-and-go snacking!

What They Taste Like

Each bite melts like a mocha truffle — smooth peanut butter, silky cocoa, and that gentle crunch that gives it texture. It’s rich, not too sweet, and wonderfully energizing.

Health Benefits

• Greek yogurt adds protein and probiotics.
• Peanut butter brings healthy fats for lasting energy.
• Instant coffee provides an antioxidant-rich caffeine boost.
• No refined sugar (if using honey or maple syrup).

Ingredients

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• ½ cup Greek yogurt (plain or vanilla)
• ¼ cup peanut butter (natural, creamy or crunchy)
• 1 tablespoon instant coffee (or 1 tsp espresso powder)
• 1 tablespoon cocoa powder
• 2 tablespoons honey or maple syrup (adjust to taste)
• ¼ cup rice crisps or puffed quinoa (for crunch)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional: melted dark chocolate for topping or drizzle

Tools You’ll Need

• Mixing bowl
• Whisk or spoon
• Muffin tin or silicone molds
• Freezer-safe tray or plate

Suggested Substitutions

• Vegan: Use coconut yogurt and maple syrup instead of honey.
• Nut-free: Swap peanut butter for sunflower seed butter or tahini.
• Caffeine-free: Use decaf instant coffee for the same mocha flavor.
• Extra crunch: Add crushed nuts, granola, or cacao nibs.

How to Make No-Bake Peanut Butter Mocha Crunch Cups

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1. Mix the mocha base: In a medium bowl, whisk together Greek yogurt, peanut butter, instant coffee, cocoa powder, honey (or maple syrup), vanilla, and sea salt until smooth.
2. Add the crunch: Gently fold in rice crisps or puffed quinoa until evenly distributed.
3. Fill your molds: Spoon mixture into lined muffin cups or silicone molds, dividing evenly.
4. Optional topping: Drizzle melted dark chocolate over the top or sprinkle crushed coffee beans for a fancy finish.
5. Freeze: Place in the freezer for 1–2 hours, or until set.
6. Serve: Remove from freezer a few minutes before eating for the perfect texture — creamy and crunchy at once!

Poulef Tip: If you’re a serious mocha lover, sprinkle a pinch of instant coffee on top of each cup before freezing — it gives a gourmet café-style finish!

What to Serve with Peanut Butter Mocha Crunch Cups

These little cups pair perfectly with:

• A hot espresso or iced latte
• A small bowl of Protein Cookie Dough for a dessert duo
• Or a post-lunch treat with a sprinkle of cinnamon on top!

They’re freezer-friendly, so make a batch to keep on hand for when that chocolate-coffee craving hits.

Tips for Making It Perfect

• Use creamy peanut butter for the smoothest blend.
• Adjust sweetness to your taste — Greek yogurt tang can vary.
• Freeze flat for even setting.
• Serve slightly thawed: A 3-minute rest from the freezer gives the best bite!

Storage Instructions

• Fridge: Store in airtight container up to 4 days.
• Freezer: Up to 2 months (best enjoyed chilled).
• To serve: Thaw briefly at room temperature before eating.

General Information

This recipe was born from one of my late-night experiments — a leftover spoonful of Greek yogurt, a dab of peanut butter, and that “what if I added coffee?” moment. The result? Pure chocolatey bliss.

It’s everything I love about dessert — indulgent, simple, and secretly good for you.

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Frequently Asked Questions

1. Can I skip the coffee?
Yes, just add ½ tsp extra cocoa powder for a full chocolate flavor.

2. Can I make this dairy-free?
Absolutely! Use coconut or almond yogurt.

3. Can I add protein powder?
Yes — replace 1 tablespoon cocoa powder with chocolate protein powder.

4. How long do they last?
In the freezer, up to 2 months!

Conclusion

These No-Bake Peanut Butter Mocha Crunch Cups are proof that healthy desserts don’t have to be boring. They’re creamy, crunchy, energizing, and oh-so-satisfying — the perfect marriage of peanut butter and mocha magic!

If you loved these, try my Dark Chocolate Peanut Butter Crunch Cups or 3-Ingredient Chocolate Magic.

Don’t forget to tag me on Pinterest when you make them — I love seeing your creations!

Nutritional Information (Per Cup)

Calories	Protein	Carbs	Fat	Fiber
180	10g	12g	10g	2g

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