Quinoa Crunch Peanut Butter Cups Recipe
These Quinoa Crunch Peanut Butter Cups are a delightful homemade treat combining rich dark chocolate, crunchy quinoa crisps, and a smooth peanut butter filling sweetened naturally with maple syrup. Perfect as a healthier alternative to traditional peanut butter cups, they are easy to prepare, require no baking, and are great for satisfying sweet cravings with added texture and a nutrient boost.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 peanut butter cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
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
- Melt the Chocolate: Add the dark chocolate and coconut oil to a medium bowl and microwave in 30-second increments, stirring well between each round until the chocolate is smooth and creamy.
- Prepare Chocolate Mixture: Mix in 2 tablespoons of peanut butter and 3 tablespoons of quinoa crisps into the melted chocolate mixture, then set this mixture aside.
- Make Peanut Butter Filling: In a small bowl, combine 1/3 cup peanut butter with 1 tablespoon maple syrup. Gently fold in 1 tablespoon coconut flour until the peanut butter mixture thickens slightly.
- Assemble Cups – Layer 1: Add approximately 1/2 tablespoon of the chocolate mixture into each silicon cupcake liner, spreading it evenly to form the base layer.
- Add Filling: Roll 1 teaspoon of the peanut butter mixture into a ball, flatten it slightly, and place it in the center of each chocolate base, being careful not to touch the sides of the liner.
- Assemble Cups – Layer 2: Top the peanut butter filling with more chocolate mixture until fully covered.
- Set and Serve: Place the assembled cups in the freezer until they are fully firm. Once set, remove them from the silicon liners and enjoy your crunchy, creamy peanut butter cups.
Notes
- Melt your chocolate in the microwave in 30 second increments with 1 tablespoon of oil. Recommended oils are coconut, avocado, or extra virgin olive oil.
- Use silicon cupcake liners for best results, as they make removing the chocolate easy and cleanup simple.
- A cookie scoop is helpful for adding chocolate to the liners quickly and mess-free. About half a scoop per liner was used in this recipe.
