Quinoa Crunch Peanut Butter Cups Recipe

Introduction

These Quinoa Crunch Peanut Butter Cups offer a delightful combination of rich chocolate, creamy peanut butter, and a satisfying crunch from quinoa crisps. They’re a perfect no-bake treat for anyone craving a homemade, healthier twist on classic peanut butter cups.

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: Stir in 2 tablespoons of peanut butter and the quinoa crisps into the melted chocolate mixture. Set this aside.
3. Step 3: In a small bowl, combine 1/3 cup peanut butter and maple syrup. Gently fold in the coconut flour until the peanut butter mixture thickens slightly.
4. Step 4: Spoon about 1/2 tablespoon of the chocolate mixture into silicone cupcake liners, spreading it slightly to cover the bottom.
5. Step 5: Roll 1 teaspoon of the peanut butter filling into a ball and flatten it gently. Place it in the center of each liner without touching the sides.
6. Step 6: Cover the peanut butter filling with more chocolate mixture, ensuring it is fully covered.
7. Step 7: Freeze the cups until fully firm, then remove them from the liners and enjoy.

Tips & Variations

• Use a high-quality dark chocolate with at least 70% cocoa for a richer flavor.
• Swap quinoa crisps with puffed rice or chopped nuts for a different crunch.
• For a sweeter filling, add a little vanilla extract or a pinch of salt to the peanut butter mixture.
• Silicone liners release the cups easily, but if unavailable, use paper liners and let the cups thaw slightly before removing.

Storage

Store the peanut butter cups in an airtight container in the refrigerator for up to one week. For longer storage, keep them frozen in an airtight container for up to one month. Let frozen cups sit at room temperature for a few minutes before eating to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of natural peanut butter?

Yes, regular peanut butter works fine, but natural peanut butter may offer a cleaner flavor with less added sugar or oils.

What if I don’t have quinoa crisps?

You can substitute quinoa crisps with puffed rice, crushed cornflakes, or chopped nuts to maintain the crunchy texture.

Quinoa Crunch Peanut Butter Cups Recipe

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★★★★★

4.4 from 69 reviews

These Quinoa Crunch Peanut Butter Cups are a deliciously healthy twist on classic peanut butter cups, featuring a crispy quinoa layer, creamy peanut butter filling sweetened with maple syrup, and a rich dark chocolate coating. Perfectly balanced with a delightful crunch and satisfying flavors, these no-bake treats are easy to prepare and freeze for a quick energy-packed snack.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes plus chilling 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 Base: Start by adding chocolate chips and coconut oil to a medium bowl. Microwave in 30-second increments, stirring well in between, until the chocolate is completely smooth and creamy.
2. Combine with Peanut Butter and Quinoa: Mix in 2 tablespoons of peanut butter and the quinoa crisps thoroughly into the melted chocolate mixture. Set this chocolate-quinoa mixture aside.
3. Prepare Peanut Butter Filling: In a small bowl, mix peanut butter and maple syrup until smooth. Gently fold in the coconut flour until the peanut butter filling thickens and becomes pliable.
4. Assemble Cups – First Layer: Add about 1/2 tablespoon of the chocolate mixture into the bottom of each silicone cupcake liner, spreading it evenly to form a base layer.
5. Add Peanut Butter Filling: Roll 1 teaspoon of the peanut butter mixture into a ball, then gently flatten it slightly. Place the flattened peanut butter ball into the center of each chocolate base layer in the liners, taking care not to touch the sides.
6. Top with Chocolate: Spoon additional chocolate mixture over the peanut butter filling to fully cover it, smoothing the tops carefully.
7. Freeze to Set: Place the filled silicone liners in the freezer until the peanut butter cups are fully firm, approximately 1-2 hours.
8. Serve: Once set, remove the peanut butter cups from the liners and enjoy immediately or store them refrigerated or frozen for later snacking.

Notes

• Use silicon cupcake liners for easy removal; if unavailable, use paper liners but expect more delicate handling.
• Dark chocolate with at least 70% cocoa content works best for a rich flavor and less sweetness.
• The coconut flour helps thicken the peanut butter filling, but you can adjust the quantity slightly if needed for desired consistency.
• Store finished cups in an airtight container either in the refrigerator for up to a week or the freezer for up to a month.
• Feel free to substitute quinoa crisps with puffed rice or crushed nuts for different textures.

Keywords: peanut butter cups, quinoa crisps, no-bake dessert, vegan chocolate treat, healthy snacks, gluten free dessert, crunchy peanut butter cups