Description
No-bake chocolate peanut butter cups with a crunchy twist from puffed quinoa, combining creamy, nutty, and crispy textures in every bite.
Ingredients
- Chocolate layer:
- 1 1/2 cups dark or milk chocolate chips
- 1 teaspoon coconut oil (optional)
- Peanut butter filling:
- 3/4 cup natural peanut butter
- 2–3 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup puffed quinoa or toasted cooked quinoa
Instructions
- Melt chocolate chips with coconut oil using a microwave or double boiler until smooth.
- Line a mini muffin tray with paper liners and add a small amount of melted chocolate to each.
- Freeze for 10 minutes until the base is set.
- Mix peanut butter, honey or maple syrup, vanilla, and salt until smooth.
- Fold in puffed quinoa evenly.
- Add a spoonful of the filling on top of each chocolate base.
- Cover with remaining melted chocolate and smooth the tops.
- Refrigerate or freeze for 20–30 minutes until firm.
- Remove from liners and serve.
Notes
- Use dark chocolate for a less sweet version.
- Ensure quinoa is dry and crisp for best texture.
- Chill filling if too soft before assembling.
- Store chilled to maintain structure.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 8g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
