Quinoa Crunch Peanut Butter Cups Recipe

Introduction

These Quinoa Crunch Peanut Butter Cups offer a delightful twist on a classic treat, combining creamy peanut butter with a satisfying quinoa crisp crunch. They’re easy to make and perfect for a quick, homemade snack that feels indulgent yet wholesome.

Ingredients

• 1 cup dark chocolate
• 1 tbsp coconut oil
• 2 tbsp peanut butter (for chocolate layer)
• 3 tbsp quinoa crisps
• 1/3 cup peanut butter (for filling)
• 1 tbsp maple syrup
• 1 tbsp coconut flour

Instructions

1. Step 1: Add the dark chocolate and coconut oil to a medium bowl. Microwave in 30-second increments, stirring well between each, until the chocolate is smooth and creamy.
2. Step 2: Mix 2 tablespoons of peanut butter and 3 tablespoons of quinoa crisps into the melted chocolate. Set this mixture aside.
3. Step 3: In a small bowl, combine 1/3 cup peanut butter with the maple syrup.
4. Step 4: Gently fold in the coconut flour into the peanut butter mixture until it thickens slightly.
5. Step 5: Spoon about 1/2 tablespoon of the chocolate mixture into silicone cupcake liners to create the base layer.
6. Step 6: Roll 1 teaspoon of the peanut butter filling into a ball, flatten it slightly, and place it in the center of each liner on top of the chocolate base, avoiding touching the sides.
7. Step 7: Cover the peanut butter filling with more chocolate mixture, filling each liner.
8. Step 8: Freeze the cups until fully firm, then remove from the liners and enjoy.

Tips & Variations

• Use natural peanut butter for a more wholesome flavor without added sugars.
• Substitute quinoa crisps with puffed rice or crushed nuts for a different crunch texture.
• If the chocolate mixture hardens too much while working, gently warm it again in short bursts.
• Add a pinch of sea salt on top of each cup before freezing for a sweet-salty contrast.

Storage

Store the peanut butter cups in an airtight container in the freezer for up to 2 weeks. To enjoy, let them sit at room temperature for a few minutes before eating or pop them briefly in the microwave to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used for a sweeter and creamier taste. Just be mindful it may be softer at room temperature.

Are quinoa crisps essential for the recipe?

No, quinoa crisps provide crunch and a nutritional boost, but you can substitute them with other crisped grains or chopped nuts depending on your preference.

Quinoa Crunch Peanut Butter Cups Recipe

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4.5 from 148 reviews

Delicious and crunchy Quinoa Crunch Peanut Butter Cups feature a rich dark chocolate layer enhanced with crispy quinoa bits and a luscious peanut butter filling sweetened with maple syrup and thickened with coconut flour. These no-bake treats combine creamy, crunchy, and chocolatey textures for an irresistible homemade snack.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 5 minutes (melting chocolate)
• Total Time: 15 minutes plus freezing time (about 1 hour to firm up)
• Yield: 12 peanut butter cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Layer

• 1 cup dark chocolate
• 1 tbsp coconut oil
• 2 tbsp peanut butter
• 3 tbsp quinoa crisps

Peanut Butter Filling

• 1/3 cup peanut butter
• 1 tbsp maple syrup
• 1 tbsp coconut flour

Instructions

1. Melt Chocolate: Add the dark chocolate and coconut oil into a medium bowl and microwave in 30-second increments, stirring well after each, until the chocolate is smooth and creamy.
2. Mix Chocolate Layer: Stir in 2 tablespoons of peanut butter and 3 tablespoons of quinoa crisps into the melted chocolate mixture and set aside.
3. Prepare Peanut Butter Filling: In a small bowl, combine 1/3 cup peanut butter with 1 tablespoon maple syrup, then gently fold in 1 tablespoon coconut flour until the mixture thickens slightly.
4. Assemble Cups – First Layer: Spoon about 1/2 tablespoon of the chocolate mixture into silicone cupcake liners, spreading to form an even base.
5. Add Peanut Butter Center: Roll 1 teaspoon of the peanut butter filling into a small ball and flatten it slightly. Place it carefully into the center of each cupcake liner on top of the chocolate layer without touching the sides.
6. Top with Chocolate: Cover the peanut butter filling with the remaining chocolate mixture to fully encase it.
7. Freeze & Serve: Place the assembled cups in the freezer until they are fully firm. Once set, remove from liners and enjoy immediately or keep refrigerated.

Notes

• Use silicone cupcake liners for easy removal of the peanut butter cups.
• If you don’t have quinoa crisps, puffed quinoa or rice crisps may be good substitutes.
• Microwave chocolate melting times may vary, so stir thoroughly to prevent burning.
• Store peanut butter cups in the freezer or refrigerator to maintain firmness.
• For a sweeter chocolate layer, consider adding a small amount of sweetener to the melted chocolate if desired.

Keywords: peanut butter cups, quinoa crisps, no bake, chocolate treat, healthy dessert, crunchy chocolate cups