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Quinoa Crunch Peanut Butter Cups Recipe

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4 from 15 reviews

These Quinoa Crunch Peanut Butter Cups combine rich dark chocolate with crunchy puffed quinoa crisps and a creamy peanut butter filling, making for a sweet, creamy, and crunchy treat that’s perfect for a healthy dessert or snack.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 peanut butter cups
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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 to a medium bowl. Microwave in 30-second increments, stirring thoroughly between each interval until the chocolate is smooth and creamy.
  2. Add Peanut Butter and Quinoa Crisps: Stir in 2 tablespoons of peanut butter and the quinoa crisps to the melted chocolate mixture. Set this mixture aside for later use.
  3. Prepare Peanut Butter Filling: In a small bowl, combine the remaining peanut butter and maple syrup, mixing well. Gently fold in the coconut flour until the mixture thickens and holds shape.
  4. Assemble Cups – Base Layer: Place silicon cupcake liners on a tray and spoon about 1/2 tablespoon of the chocolate mixture into each liner, spreading it evenly to form the bottom chocolate layer.
  5. Add Peanut Butter Filling: Roll 1 teaspoon of the peanut butter filling into a ball, flatten it slightly, and gently place it in the center of the chocolate layer in each liner, ensuring it does not touch the sides.
  6. Top with Chocolate: Cover the peanut butter filling with additional chocolate mixture, sealing the edges and covering the filling completely.
  7. Freeze and Set: Place the assembled cups in the freezer until the chocolate is fully firm, approximately 20 minutes.
  8. Serve: Remove the peanut butter cups from the silicone liners and enjoy immediately or store in the freezer for later consumption.

Notes

  • Melt chocolate in the microwave in 30-second increments, stirring well after each to avoid burning. Using 1 tablespoon of oil improves texture; coconut, avocado, or extra virgin olive oil are recommended.
  • Use silicone cupcake liners for easy removal and minimal mess.
  • A cookie scoop helps portion and deposit the chocolate neatly into the liners; about half a scoop per liner is ideal.

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