Quinoa Crunch Peanut Butter Cups Recipe

Introduction

These Quinoa Crunch Peanut Butter Cups combine the rich flavors of dark chocolate and creamy peanut butter with a delightful quinoa crisp crunch. They’re a simple, no-bake treat perfect for satisfying sweet cravings with a wholesome twist.

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 after each, until the chocolate is smooth and creamy.
2. Step 2: Stir in 2 tablespoons of peanut butter and the quinoa crisps into the melted chocolate mixture. Set aside.
3. Step 3: In a small bowl, mix together the peanut butter and maple syrup for the filling. Gently fold in the coconut flour until the mixture thickens slightly.
4. Step 4: Spoon about 1/2 tablespoon of the chocolate mixture into silicone cupcake liners.
5. Step 5: Roll 1 teaspoon of the peanut butter filling into a ball and gently flatten it. Place it in the center of each liner, making sure it does not touch the sides.
6. Step 6: Cover the peanut butter filling with the remaining chocolate mixture then freeze the cups until fully firm.
7. Step 7: Once firm, carefully remove the peanut butter cups from the liners and enjoy!

Tips & Variations

• Melt chocolate using any mild oil such as coconut, avocado, or extra-virgin olive oil for a smooth texture.
• Use silicone cupcake liners for easy removal and less mess.
• A small cookie scoop can speed up adding the chocolate to liners and keep portions consistent.
• Try mixing in a pinch of sea salt on top for a sweet-salty balance.

Storage

Store these 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 to soften slightly, or eat them straight from the freezer for a firm, refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use smooth peanut butter instead of crunchy?

Yes, smooth peanut butter works perfectly and will create a creamier filling without affecting the texture much.

Can I substitute quinoa crisps with another crunchy ingredient?

Absolutely! Puffed rice or crushed nuts can be great alternatives if quinoa crisps aren’t available, adding a similar crunchy texture.

Quinoa Crunch Peanut Butter Cups Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

These Quinoa Crunch Peanut Butter Cups are a delightful twist on classic peanut butter cups, combining rich dark chocolate with a crunchy quinoa crisp layer and a creamy peanut butter filling sweetened naturally with maple syrup. Perfect for a healthy treat, these no-bake cups are quick to make and freeze into a deliciously firm snack.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes (including freezing time)
• 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 to a medium bowl and microwave in 30-second increments, stirring thoroughly between each, until the chocolate is smooth and creamy.
2. Mix Chocolate Layer: Stir in 2 tablespoons of peanut butter and the quinoa crisps to the melted chocolate mixture, then set it aside.
3. Prepare Peanut Butter Filling: In a small bowl, combine the peanut butter and maple syrup until well mixed.
4. Thicken Filling: Gently fold the coconut flour into the peanut butter mixture until it thickens and becomes slightly firm.
5. Layer Chocolate Base: Add about 1/2 tablespoon of the chocolate mixture into silicon cupcake liners, spreading it evenly as the base layer.
6. Add Peanut Butter Center: Roll 1 teaspoon of the peanut butter filling into a ball, flatten it slightly, and place it in the center of the chocolate base in each liner, avoiding contact with the sides.
7. Top with Chocolate: Cover the peanut butter filling with more of the chocolate mixture to seal each cup.
8. Freeze: Place the filled liners in the freezer until the chocolate is fully firm and set, about 1-2 hours.
9. Serve: Once firm, carefully remove the cups from the silicon liners and enjoy your crunchy, chocolatey peanut butter treat!

Notes

• Melt chocolate in 30-second microwave increments with 1 tbsp of oil for a smooth texture. Coconut, avocado, or extra virgin olive oil are all good options.
• Use silicon cupcake liners for easier removal and less mess.
• Using a cookie scoop to portion the chocolate into liners speeds up the process and keeps it tidy; about half a scoop per liner works well.

Keywords: peanut butter cups, quinoa crisp, dark chocolate, no-bake dessert, healthy snack, peanut butter filling