Print

Quinoa Crunch Peanut Butter Cups Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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