Quinoa Crunch Peanut Butter Cups
Discover how to make Quinoa Crunch Peanut Butter Cups. A delicious recipe with detailed instructions.
25
Prep Time
5
Cook Time
60
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Quinoa Crunch Peanut Butter Cups. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Line a 12-cup muffin tin with paper or silicone liners and set aside.
Step 2
2. In a microwave-safe bowl, combine dark chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1½ minutes total).
Step 3
3. Add 2 tablespoons peanut butter to the melted chocolate and stir until fully incorporated and glossy.
Step 4
4. Spoon about 1 tablespoon of the chocolate mixture into each muffin cup, spreading it to cover the bottom. Reserve about ¼ cup of the chocolate mixture for topping. Place the muffin tin in the freezer for 10 minutes to set.
Step 5
5. While the chocolate sets, prepare the filling by mixing peanut butter, maple syrup, and coconut flour in a small bowl until smooth and slightly thickened.
Step 6
6. Remove the muffin tin from the freezer. Place about 1 teaspoon of the peanut butter filling in the center of each chocolate cup, gently pressing down but leaving a border around the edges.
Step 7
7. Reheat the reserved chocolate mixture if needed until pourable. Spoon it over the peanut butter filling, spreading to cover completely.
Step 8
8. Sprinkle quinoa crisps evenly over the tops of each cup, gently pressing them into the chocolate.
Step 9
9. Return the muffin tin to the freezer for at least 20 minutes or until completely firm.
Step 10
10. Once set, remove the cups from the liners and store in an airtight container in the refrigerator.
You Must Know
- ✓For a smoother chocolate layer, ensure the chocolate is completely melted and at the right temperature (around 88-90°F for dark chocolate) before adding the peanut butter.
- ✓If your peanut butter is too thick to work with, microwave it for 10-15 seconds to make it more spreadable.
- ✓For extra crunch, toast the quinoa crisps in a dry skillet for 2-3 minutes before adding them to the tops.
Chef's Notes
For a smoother chocolate layer, ensure the chocolate is completely melted and at the right temperature (around 88-90°F for dark chocolate) before adding the peanut butter.
If your peanut butter is too thick to work with, microwave it for 10-15 seconds to make it more spreadable.
For extra crunch, toast the quinoa crisps in a dry skillet for 2-3 minutes before adding them to the tops.
Serving Suggestions
Serve these peanut butter cups chilled as an afternoon treat or after-dinner dessert. They pair wonderfully with a glass of cold milk, hot coffee, or a cup of tea. For a party presentation, arrange them on a tiered dessert stand with other bite-sized treats.
Nutritional Info (Per Serving)
180
Calories
4g
Protein
14g
Carbs
13g
Fat
Tags
Lily
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More Snacks Recipes
Quinoa Crunch Peanut Butter Cups
Discover how to make Quinoa Crunch Peanut Butter Cups. A delicious recipe with detailed instructions.
Ingredients (7)
Instructions
- Line a 12-cup muffin tin with paper or silicone liners and set aside.
- In a microwave-safe bowl, combine dark chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1½ minutes total).
- Add 2 tablespoons peanut butter to the melted chocolate and stir until fully incorporated and glossy.
- Spoon about 1 tablespoon of the chocolate mixture into each muffin cup, spreading it to cover the bottom. Reserve about ¼ cup of the chocolate mixture for topping. Place the muffin tin in the freezer for 10 minutes to set.
- While the chocolate sets, prepare the filling by mixing peanut butter, maple syrup, and coconut flour in a small bowl until smooth and slightly thickened.
- Remove the muffin tin from the freezer. Place about 1 teaspoon of the peanut butter filling in the center of each chocolate cup, gently pressing down but leaving a border around the edges.
- Reheat the reserved chocolate mixture if needed until pourable. Spoon it over the peanut butter filling, spreading to cover completely.
- Sprinkle quinoa crisps evenly over the tops of each cup, gently pressing them into the chocolate.
- Return the muffin tin to the freezer for at least 20 minutes or until completely firm.
- Once set, remove the cups from the liners and store in an airtight container in the refrigerator.
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