Crispy and delicious popped quinoa peanut butter cups! The perfect little treats to keep in your freezer when you need a sweet and salty fix.
Popped Quinoa Peanut Butter Cups
These puffed quinoa peanut butter cups are such a fun treat to keep around. The homemade puffed quinoa adds the most delicious crisp and takes these peanut butter cups to the next level.
This simple treat is dairy-free, gluten-free, and so easy to make!
If you follow me on Instagram you know I’m a huge dessert person. I love stocking my freezer with all kinds of treats, especially when chocolate is involved.
These delicious peanut butter cups come together in a few simple steps, and are a fun twist on the classic peanut butter cup.
How to make crispy peanut butter cups
Here’s what you’ll need to make this simple recipe:
- uncooked quinoa
- natural peanut butter, I love using a creamy peanut butter made with roasted peanuts, but no added sugar. You can use a combination of nut butter like peanut and almond, or all peanut butter
- pure maple syrup, to lightly sweeten the peanut butter mixture
- coconut or cassava flour– to help thicken the peanut butter filling
- dairy-free chocolate chips
- coconut oil, to help thin out the melted chocolate
Start by popping the quinoa in a pot until its toasted and brown. Once it’s crisp, mix it into the melted chocolate and layer it in paper muffin liners with the homemade peanut butter mixture in between.
Freeze the mixture until its set, top it with flakey sea salt, and enjoy!
These crispy peanut butter cups are delicious, easy to make, and such a fun treat to keep around! I can’t wait for you guys to try them.
Other chocolate recipes you’ll love:
Gluten-free Chocolate Biscotti
Chocolate Chia Pudding
Vegan Chocolate Tart with a Walnut Crust
Popped Quinoa Peanut Butter Cups
Ingredients
- 1/2 cup uncooked quinoa, rinsed and dried
- 1 cup nut butter, I used 1/2 peanut 1/2 almond butter
- 2 tbsp maple syrup
- 2 tbsp cassava flour or coconut flour
- 1/2 cup chocolate chips
- 1 tbsp coconut oil
- Sea salt, to top
Directions
- Heat a saucepan on medium/low heat
- Add the quinoa into the pan. Once you hear the quinoa begin to pop, shake the pan or toss the quinoa with a rubber spatula and let it cook for about 3-5 minutes, tossing occasionally. Continue to cook until all of the quinoa is popped and lightly toasted.
- Combine the nut butter, maple syrup and cassava flour in a bowl. Mix well until evenly incorporated and a thick mixture forms
- Melt the chocolate chips with the coconut oil in a microwave safe bowl in 30 second increments until the chocolate is smooth.
- Mix the quinoa into the melted chocolate, reserving some to top the peanut butter cups with.
- Line a 12-count muffin tin with paper liners. Pour 1 tsp of the chocolate into the bottom of the liner and spread to cover the bottom
- Scoop about 1 tbsp of the peanut butter filling and place it in the center of the liners, then cover it with more chocolate to coat it. Repeat until all of the liners are filled. I fill them about 3/4 of the way to the top
- Sprinkle the rest of the popped quinoa over the top of the peanut butter cups and place the tray in the freezer for at least 20-25 minutes.
- Once frozen, top with flakey sea salt and enjoy.
- Keep stored in the fridge for up to 3 weeks, or freezer for up to 3 months.
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