Quinoa Crunch Peanut Butter Cups Recipe
These Quinoa Crunch Peanut Butter Cups offer a delightful twist on the classic treat by incorporating crunchy quinoa crisps into a rich dark chocolate and creamy peanut butter filling. Perfectly balanced with a touch of maple syrup and thickened with coconut flour, these no-bake cups are both indulgent and nutritious. Easy to make and stored in the freezer, they are a wonderful snack or dessert for peanut butter and chocolate lovers alike.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 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
- Melt Chocolate: Place the dark chocolate and coconut oil in a medium heat-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate is fully melted and smooth.
- Combine Chocolate Mixture: Stir in 2 tablespoons of peanut butter and the quinoa crisps into the melted chocolate mixture. Set this aside for later use.
- Prepare Peanut Butter Filling: In a small bowl, mix the remaining peanut butter with the maple syrup until smooth. Gradually fold in the coconut flour until the mixture thickens and becomes workable.
- Assemble Cups – Base: Spoon about half a tablespoon of the chocolate mixture into the bottom of each silicon cupcake liner, spreading it slightly to form a base.
- Add Peanut Butter Layer: Roll 1 teaspoon of the peanut butter filling into a ball, flatten it gently, and place it carefully in the center of the chocolate base inside each liner. Avoid touching the sides for easy removal.
- Top with Chocolate: Cover the peanut butter filling with more of the chocolate mixture until fully encapsulated.
- Freeze: Place the assembled cups in the freezer and chill until completely firm, about 1–2 hours.
- Serve: Once firm, carefully remove the cups from the silicon liners and enjoy your crunchy, creamy peanut butter cups.
Notes
- Melt chocolate in 30-second increments with 1 tablespoon of oil (coconut, avocado, or extra virgin olive oil) for smoothness and shine.
- Using silicon cupcake liners makes it easier to unmold the cups and simplifies cleanup.
- A cookie scoop is handy for portioning the chocolate mixture quickly and mess-free; half a scoop per liner was used in this recipe.
Find it online: https://flavorspath.com/quinoa-crunch-peanut-butter-cups-recipe/
