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Quinoa Crunch Peanut Butter Cups

Delicious Quinoa Crunch Peanut Butter Cups You Can’t Resist

Whip up these Quinoa Crunch Peanut Butter Cups for a no-bake, vegan, and gluten-free treat that combines chocolate and peanut butter harmoniously.
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Prep Time 20 minutes
Freezing Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 cups
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Coating
  • 1 cup Dark Chocolate Opt for dairy-free chocolate to keep it vegan.
  • 2 tablespoon Coconut Oil Provides a glossy finish.
For the Peanut Butter Filling
  • 2 tablespoon Peanut Butter Use natural peanut butter for best results.
  • 1 tablespoon Maple Syrup Can substitute with honey or agave.
  • 1 tablespoon Coconut Flour Thickens the peanut butter mixture.
For the Crunch Factor
  • 3 tablespoon Quinoa Crisps Adds a delightful crunch.

Equipment

  • Microwave
  • Mixing bowls
  • Silicone Cupcake Liners
  • Spatula

Method
 

Step-by-Step Instructions
  1. Melt the dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals until smooth.
  2. Stir in 2 tablespoons of peanut butter and 3 tablespoons of quinoa crisps until well coated.
  3. In another bowl, mix ⅓ cup of peanut butter with 1 tablespoon of maple syrup until combined. Fold in 1 tablespoon of coconut flour.
  4. Spoon chocolate mixture into silicone liners, layer with peanut butter filling, then top with remaining chocolate.
  5. Freeze for 30–60 minutes until firm, then remove from liners to enjoy.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 5gCalcium: 10mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 30 days or freeze for up to 60 days. Thaw before enjoying.

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