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Quinoa Crunch Peanut Butter Cups Recipe

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4.3 from 10 reviews

Quinoa Crunch Peanut Butter Cups are a delightful treat featuring a dark chocolate and coconut oil base mixed with crunchy puffed quinoa crisps and a creamy peanut butter filling sweetened naturally with maple syrup and thickened with coconut flour. These cups combine creamy, crunchy, and sweet textures for a perfect bite-sized indulgence that’s easy to make and freezer-set for convenience.

  • Total Time: 30 minutes
  • Yield: 8 peanut butter cups

Ingredients

Chocolate Layer

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

Peanut Butter Filling

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

Instructions

  1. Melting Chocolate: Add the dark chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second increments, stirring well after each, until the chocolate mixture is smooth and fully melted.
  2. Mix Chocolate Layer: Stir in 2 tablespoons of peanut butter and 3 tablespoons of puffed quinoa crisps into the melted chocolate, then set this mixture aside.
  3. Prepare Peanut Butter Filling: In a small bowl, combine the peanut butter and maple syrup. Gently fold in the coconut flour until the mixture thickens and is easier to handle.
  4. Assemble Cups: Spoon about 1/2 tablespoon of the chocolate mixture into silicon cupcake liners, spreading it evenly to form a base layer.
  5. Add Filling: Roll 1 teaspoon of the peanut butter filling into a ball, then gently flatten it slightly. Place it carefully in the center of the chocolate base in each liner, making sure it doesn’t touch the edges.
  6. Top and Freeze: Cover the peanut butter filling with more chocolate mixture, ensuring it is fully covered and smooth. Place the assembled cups in the freezer until completely firm.
  7. Serve: Once frozen solid, remove the peanut butter cups from the silicon liners and enjoy immediately or store frozen.

Notes

  • Melt chocolate in the microwave using 30-second increments and add 1 tablespoon of oil; coconut, avocado, or extra virgin olive oil are recommended.
  • Use silicon cupcake liners for easy removal and cleanup.
  • A cookie scoop helps make portioning the chocolate mixture quick and mess-free; about half a scoop per liner was used in this recipe.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/quinoa-crunch-peanut-butter-cups-recipe/