Introducing Crunchy Peanut Butter Cups! These delectable treats feature dark chocolate, puffed quinoa crisps, and a generous filling of creamy peanut butter, delivering a delightful blend of sweetness, creaminess, and crunch.
Why You’ll Love This Recipe:
- Crunchy Peanut Butter Cups are set to become your go-to snack!
- Enjoy the lovely crunchy texture of these dark chocolate bites.
- This recipe is vegan, plant-based, dairy-free, gluten-free, and grain-free.
- Indulge in the creamy gluten-free peanut butter center.
- Perfect for keeping in your freezer whenever you crave something sweet.
- Experience the creamy, chewy, and crunchy goodness in every bite.
- Quinoa crisps provide a nutritious source of fiber and essential nutrients.
Tips And Tricks:
- Melt your chocolate in the microwave in 30-second intervals with 1 tbsp of oil. Coconut, avocado, or extra virgin olive oil are all great options.
- Opt for silicon cupcake liners for easy removal of the chocolate and hassle-free cleanup.
- Use a cookie scoop to add the chocolate to the liners for a quick and mess-free process. Approximately 1/2 scoop per liner works well.
Frequently Asked Questions:
- What is the best chocolate to use? Brands like oobli, Hu Kitchen, Lily’s chocolate, or Enjoy Life Foods are recommended.
- Can I use almond butter instead of peanut butter? Absolutely! Any nut or seed butter will work just fine.
- Can I use paper liners instead of silicon ones? Yes, you can!
Crunchy Peanut Butter Cups
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 PEANUT BUTTER CUPS 1x
- Category: Dessert
Ingredients
Scale
Chocolate Layer:
- 1 cup dark chocolate
- 1 tbsp coconut oil
- 2 tbsp peanut butter
- 3 tbsp quinoa crisps
Peanut Butter Filling:
- 1/3 cup peanut butter
- 1 tbsp maple syrup
- 1 tbsp coconut flour
Instructions
- Begin by melting chocolate chips and coconut oil in a medium bowl in the microwave in 30-second intervals, stirring well after each round until the chocolate is smooth and creamy.
- Mix in 2 tbsp of peanut butter and 3 tbsp of quinoa crisps. Set aside.
- In a small bowl, combine peanut butter and maple syrup. Gently fold in the coconut flour until the peanut butter thickens.
- Add about 1/2 tbsp of the chocolate mixture to each silicon cupcake liner.
- Roll 1 tsp of the peanut butter mixture into a ball, then flatten slightly. Place it in the center of each silicon liner without touching the sides.
- Top with more chocolate and freeze until fully firm.
- Once firm, remove from the liners and enjoy!
Notes
- Remember to melt your chocolate with 1 tbsp of oil in the microwave for best results.
- Silicon cupcake liners are recommended for easy removal and cleanup.
- Using a cookie scoop for adding the chocolate ensures a quick and mess-free process, with approximately 1/2 scoop per liner.
