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Quinoa Crunch Peanut Butter Cups

These quinoa crunch peanut butter cups combine silky chocolate with a textured filling of peanut butter and puffed quinoa, creating a refined and indulgent treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the chocolate shell
  • 9 oz dark chocolate chips or chopped dark chocolate (55–70% cacao)
  • 1 tablespoon coconut oil (optional, for shine and fluidity) Optional for glossy finish
For the filling
  • 1 cup creamy natural peanut butter (stirred smooth)
  • 2-3 tablespoons maple syrup or honey (to taste)
  • 1 teaspoon vanilla extract
  • 3/4 cup puffed quinoa, lightly toasted if desired
  • 1/4 cup finely chopped roasted peanuts (optional, for extra crunch) Optional ingredient
  • 1/8 teaspoon fine sea salt, plus extra flakes for finishing Use flaky sea salt for garnish
  • 12 pieces paper or silicone mini cupcake liners

Method
 

Preparation
  1. Line a mini cupcake tin with 12 liners and set it on a baking sheet for stability.
  2. If your puffed quinoa tastes very mild, toast it in a dry skillet over medium heat for 2-3 minutes until it becomes fragrant; cool completely.
Melt the chocolate
  1. In a heatproof bowl set over barely simmering water (double boiler), melt the dark chocolate with coconut oil, stirring until silky and smooth.
  2. Alternatively, microwave in 20-second bursts, stirring between intervals.
First chocolate layer
  1. Spoon about 1 teaspoon of melted chocolate into the bottom of each liner, tilting the liner gently to coat the base evenly.
  2. Use the back of a spoon to create a shallow well for the filling.
  3. Freeze the tray for 10-12 minutes until the chocolate firms.
Make the filling
  1. Whisk the peanut butter with maple syrup (or honey), vanilla, and a pinch of salt until glossy and slightly loosened.
  2. Fold in the puffed quinoa and chopped peanuts until each grain is lightly coated and the mixture holds together but remains airy.
Fill the cups
  1. Remove the tin from the freezer.
  2. Place about 1 tablespoon of the quinoa-peanut butter mixture into each chocolate-lined cup, pressing lightly to compact but not flatten the puffed quinoa’s lift.
  3. Leave a small rim for the top chocolate seal.
Seal with chocolate
  1. Spoon remaining melted chocolate over each filled cup, smoothing to seal.
  2. Tap the tray gently on the counter to coax out any air bubbles.
Chill and finish
  1. Sprinkle a tiny pinch of flaky sea salt over each cup.
  2. Chill in the refrigerator for 20-30 minutes, or until fully set.
  3. Once firm, let them sit at room temperature for a few minutes before removing from liners.
Serve or store
  1. Transfer to a serving plate, or layer between parchment in an airtight container for storage.

Notes

Present them slightly chilled for the best texture. For clean removal from liners, let cups warm slightly before peeling away. Adjust sweetness to taste, especially if using various chocolate percentages. Consider halving the recipe for testing preferences.