Crunchy Peanut Butter Cups

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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
Course Dessert


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


  • 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!


  • 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.

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