Introduction

These Quinoa Crunch Peanut Butter Cups offer a delightful twist on the classic treat, combining rich dark chocolate, creamy peanut butter, and a satisfying quinoa crisp crunch. They’re easy to make and perfect for a homemade snack or dessert that feels both indulgent and wholesome.

A group of seven round chocolate peanut butter cups are placed on crumpled light brown parchment paper on a white plate. Each cup is coated with a thick, glossy layer of dark chocolate with a slightly bumpy texture, and one cup is cut in half showing a middle layer of smooth, light brown peanut butter filling inside the chocolate. The cups have fluted edges and the cut piece rests on top of the cluster, revealing the creamy interior. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Add the dark chocolate and coconut oil to a medium bowl. Microwave in 30-second increments, stirring well between each, until the chocolate is smooth and creamy.
Step 2: Stir in 2 tablespoons of peanut butter and 3 tablespoons of quinoa crisps into the melted chocolate. Set this mixture aside.
Step 3: In a small bowl, combine 1/3 cup peanut butter with the maple syrup. Gently fold in the coconut flour until the mixture thickens slightly.
Step 4: Spoon about half a tablespoon of the chocolate mixture into silicone cupcake liners to form the base layer.
Step 5: Roll 1 teaspoon of the peanut butter filling into a ball, flatten it slightly, and place it in the center of each liner on top of the chocolate base, making sure it does not touch the sides.
Step 6: Cover the peanut butter filling with more chocolate mixture until the liners are nearly full.
Step 7: Place the cups in the freezer and chill until fully firm, about 30 minutes.
Step 8: Once firm, carefully remove the peanut butter cups from the silicone liners and enjoy immediately or store for later.

Tips & Variations

Use natural peanut butter without added sugar or oils for a cleaner taste and texture.
Substitute quinoa crisps with puffed rice or crushed nuts for a different crunch.
Add a pinch of sea salt on top before freezing to enhance the chocolate and peanut butter flavors.
For a vegan version, ensure the chocolate used is dairy-free.

Storage

Store the peanut butter cups in an airtight container in the refrigerator for up to one week. They can also be frozen for up to one month. Allow frozen cups to thaw at room temperature for a few minutes before enjoying for the best texture.

How to Serve

A white bowl filled with seven round chocolate peanut butter cups resting on a piece of crinkled parchment paper; five cups show their smooth, bumpy chocolate tops with a small swirl in the middle, while two are cut in half revealing three layers inside: a dark chocolate outer layer with a slightly bumpy texture, a creamy peanut butter layer in the center, and a thin chocolate layer between the peanut butter and the outer shell. The bowl is set on a white marbled surface with a white textured cloth partially visible in the background, creating a cozy and clean setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut butter?

Yes, almond or cashew butter can be used as a substitute for peanut butter, but the flavor and texture may vary slightly.

Do I have to use silicone cupcake liners?

Silicone liners work best for easy removal, but paper liners can be used if gently handled. You can also skip liners and use a silicone mold or small muffin tin.