Quinoa Crunch Peanut Butter Cups Recipe

Introduction

These Quinoa Crunch Peanut Butter Cups combine creamy peanut butter with a satisfying chocolate and quinoa crisp layer for a delightful treat. Easy to make and perfect for a snack or dessert, they offer a lovely balance of textures and flavors.

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: Place the dark chocolate and coconut oil in a medium bowl and microwave in 30-second intervals, 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, combine 1/3 cup peanut butter with maple syrup until smooth.
4. Step 4: Gently fold in the coconut flour until the peanut butter mixture thickens and can hold shape.
5. Step 5: Spoon about 1/2 tablespoon of the chocolate mixture into the bottom of each silicone cupcake liner.
6. Step 6: Roll 1 teaspoon of the peanut butter filling into a ball, flatten slightly, and place it in the center of the chocolate base without touching the sides.
7. Step 7: Cover the peanut butter filling with more chocolate mixture to seal the top.
8. Step 8: Freeze the cups until fully firm, then remove from the liners and enjoy.

Tips & Variations

• Use natural or crunchy peanut butter for different textures and flavors.
• Substitute maple syrup with honey or agave syrup if preferred.
• Add a pinch of sea salt on top before freezing for a salted chocolate peanut butter twist.
• For a nut-free option, substitute sunflower seed butter in place of peanut butter.

Storage

Store the peanut butter cups in an airtight container in the freezer for up to 2 weeks. Let them sit at room temperature for a few minutes before eating for easier biting and better texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate if you prefer a sweeter, creamier flavor. Just be aware it may change the overall sweetness and texture.

Are quinoa crisps necessary?

Quinoa crisps add a lovely crunch and a slight nuttiness, but you can replace them with puffed rice or omit them if unavailable.

Quinoa Crunch Peanut Butter Cups Recipe

Print Recipe

★★★★★

4.7 from 198 reviews

These Quinoa Crunch Peanut Butter Cups are a delightful and healthy twist on classic peanut butter cups, featuring a rich dark chocolate layer with crunchy quinoa crisps and a creamy peanut butter filling sweetened naturally with maple syrup. Perfect for a guilt-free treat that combines texture and flavor in every bite.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes plus chilling time
• Yield: 12 cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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 the Chocolate: Start by adding dark chocolate and coconut oil to a medium bowl. Microwave in 30-second increments, stirring well between each, until the chocolate mixture is smooth and creamy.
2. Add Peanut Butter and Quinoa: Mix 2 tablespoons of peanut butter and 3 tablespoons of quinoa crisps into the melted chocolate. Set this chocolate mixture aside for now.
3. Prepare the Peanut Butter Filling: In a small bowl, combine 1/3 cup peanut butter with 1 tablespoon maple syrup. Stir well to blend the sweetness.
4. Thicken the Filling: Gently fold in 1 tablespoon coconut flour to the peanut butter mixture until it begins to thicken and hold its shape.
5. Assemble the Cups – Base Layer: Place silicon cupcake liners on a tray. Spoon about 1/2 tablespoon of the chocolate mixture into each liner, spreading it evenly to cover the bottom.
6. Add the Peanut Butter Ball: Roll 1 teaspoon of the peanut butter filling into a small ball, then flatten it slightly. Place the peanut butter filling in the center of the chocolate base, making sure it does not touch the sides.
7. Top with Chocolate: Spoon additional chocolate mixture over the peanut butter filling to cover it completely and seal the cup.
8. Freeze and Set: Place the assembled cups in the freezer until fully firm, about 1-2 hours.
9. Serve: Once hardened, remove the peanut butter cups from the silicon liners and enjoy your crunchy, creamy treat!

Notes

• Use silicon cupcake liners to easily remove the peanut butter cups once set.
• For a smoother chocolate melting process, avoid overheating; stir well between microwave intervals.
• Store finished cups in the refrigerator or freezer to keep them firm.
• You can substitute quinoa crisps with puffed rice or crushed nuts for a different crunch.
• This recipe is naturally gluten-free if using gluten-free quinoa crisps and coconut flour.

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