PrintVegan Quinoa Crunch Peanut Butter Cups
Make these simple, no-bake vegan peanut butter cups featuring a creamy filling and a satisfying crunch from puffed quinoa. This recipe is easy to follow and perfect for a healthy dessert snack.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 1 hour 15 min
- Yield: 12 cups 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup vegan dark chocolate chips
- 1/2 cup puffed quinoa
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar (or maple syrup for refined sugar-free)
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon sea salt
Instructions
- Prepare the chocolate coating: Place half of the vegan chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
- Prepare the peanut butter filling: In a separate bowl, combine the peanut butter, powdered sugar, and melted coconut oil. Mix well until you have a smooth, thick paste.
- Create the crunch layer: Gently fold the puffed quinoa and sea salt into the peanut butter mixture. Mix just until the quinoa is evenly coated.
- Line a mini muffin tin with 12 paper liners.
- Spoon about 1 teaspoon of the melted chocolate into the bottom of each liner and spread it slightly to coat the base. Place the tin in the freezer for 5 minutes to set the base.
- Divide the peanut butter quinoa mixture evenly among the 12 liners, pressing it down gently over the chocolate base.
- Melt the remaining chocolate chips using the same method as step 1.
- Spoon the remaining melted chocolate over the peanut butter layer in each cup, spreading it to cover the filling completely.
- Refrigerate the peanut butter cups for at least 1 hour, or until completely firm. Remove from liners before serving. Store leftovers in an airtight container in the refrigerator.
Notes
- For the best crunch, ensure your quinoa is fully puffed and dry before mixing it into the filling.
- If you prefer a completely refined sugar-free version, substitute the powdered sugar with 3 tablespoons of maple syrup, but you may need to add 1 teaspoon of coconut oil to maintain the texture.
- If the chocolate hardens too quickly while you are coating the tops, briefly warm it for 10 seconds.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10
- Sodium: 85
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 6
- Cholesterol: 0