Vegan Quinoa Crunch Peanut Butter Cups
First Things First: Why I’m Obsessed With These Cups
Alright, here’s the deal—I love peanut butter cups. But honestly, years ago I had this mad craving at 10:13pm, swearing I could make them just a smidge healthier without also sacrificing the “I want to eat six immediately” feeling. Enter quinoa! That’s right, quinoa, the little seeds I typically mess up when making salads, somehow make these PB cups all crackly and fun. Weirdly, I remember the first time I made these, I just wanted an excuse to open a new jar of peanut butter. My dog watched the whole process suspiciously, waiting for a spill (spoiler: I dropped at least a small dollop). Anyway, these cups are now my lazy Sunday “I should probably eat something that isn’t cookies” compromise.
Why You’ll Love These Peanut Butter Cups (Or at Least Why I Do)
I make these basically whenever my sweet tooth kicks in, or if there’s even a whiff of a gathering coming up. My family goes properly bonkers for these (last time, the tray vanished so fast I barely got to grab one), probably because that quinoa crunch is just so good. And, honest moment—the cleanup is a breeze, unless you manage to drop melted chocolate onto a woven rug (I speak from experience; don’t do it). If you’re like me and constantly need dessert but also sort of want to feel, I dunno, faintly responsible? These are your jam.
What Goes In: Ingredients & Some Occasional Substitutions
- 1/2 cup uncooked quinoa (I’ve grabbed the pre-rinsed kind, but if you only have regular, just rinse extra well; no fuss)
- 1 1/2 cups dairy-free chocolate chips (Honestly, use whatever brand is on sale, or even chop up a dark chocolate bar if you’re fancy! My grandmother swore by Cadbury, but most brands get the job done.)
- 2/3 cup creamy natural peanut butter (Chunky works too; I tried almond butter once, but it was less peanut-butter-cuppy and more “I miss peanut butter”)
- 2 tbsp pure maple syrup (You can sub agave or even skip if your PB is super sweet already—I usually just eyeball it)
- 1/2 tsp vanilla extract (Or don’t. Sometimes I forget entirely, and it’s still fine)
- Pinch of salt (If your PB isn’t salted—otherwise you might want to hold back!)
- Optional: Flaky sea salt for topping (makes you look like you’re on a food show, but it’s not required)
Let’s Make ‘Em: The Happily Imperfect Directions
- Toast the Quinoa: Dump that dry quinoa into a nonstick pan. Medium heat, give it 3-5 minutes and keep swirling. It should pop and smell kinda nutty, not burnt (I’ve definitely scorched it before, so keep an eye out). You’ll know it’s ready when it’s mostly golden and you want to eat it straight from the pan (I always do and then regret burning my tongue).
- Prep the Chocolate: Melt your chocolate chips using the microwave (30 seconds at a time, stirring in between, so you don’t accidentally carbonize them—been there). Or do the double-boiler thing if you’re feeling proper. Add half the melted choc to the bottom of lined mini muffin cups (about a teaspoon each), swirling to coat the bottoms.
- Crunch Time: Stir half your toasted quinoa into the leftover chocolate. Hold off the rest for the next layer. Give it a moment to cool though—you don’t want peanut butter soup.
- Make the PB Filling: Mix peanut butter with maple syrup, vanilla, and a pinch of salt. If it feels stiff (depends on the weather, I swear), microwave for 10-15 seconds just to loosen it up. This is where I usually sneak a taste and then have to make more filling.
- Assembly! Dollop about a heaping half teaspoon of peanut butter filling onto the chocolate-covered cups. Flatten it out a bit—but not too much—so you leave some space at the edges.
- Top ‘Em Off: Spoon over your quinoa-infused chocolate mix until it covers the PB layer entirely. Sprinkle with flaky sea salt if you’re feeling posh.
- Chill Time: Pop the tray in the freezer for 30ish minutes. Or in the fridge overnight if you’re the patient sort. Mine rarely last that long because…midnight snacks.
Bits I’ve Learned Along the Way (a.k.a. Notes)
- I once tried to skip toasting the quinoa—big mistake. It gets mushy and weird (don’t recommend).
- If your PB is running low, mix in a bit of coconut oil to make it go further. Kinda magic!
- Actually, I find it works better if you let the chocolate cool slightly before the peanut butter layer. It stays neater that way, which matters if you care about appearances (I usually don’t).
- Funny side note: The dog also likes the quinoa, just not the chocolate (don’t worry; I don’t actually feed him these).
Fun Swaps & Experiments (One Even Failed Miserably)
- I’ve swapped almond butter in for PB, as mentioned, and it’s fine but honestly… not as nostalgic. Cashew butter was way too rich, didn’t love.
- For a more grown-up taste, sprinkle a bit of instant espresso or espresso powder over the chocolate. That was a hit with my coffee-obsessed mate.
- Oh, one time I tried mixing in puffed rice instead of quinoa—nope, just fell apart, so I’d give that a miss!
- If you’re feeling extra, top the cups with crushed freeze-dried strawberries. I saw that on Minimalist Baker and it’s actually a fun twist.
Gear: What You (Sorta) Need & Workarounds
- Mini muffin tin or muffin liners—if you don’t have these, honestly you can use an ice cube tray (just run it under hot water to unmold; trust me, I figured this out the hard way).
- Microwave or stovetop for melting chocolate. If you only have a dodgy old pan, just keep it very low and stir madly.
- Spoon, spatula, maybe a fork—I always lose mine in the drawer, but fingers work in a pinch (just wash up first…unless you’re daring).
Storage: Theoretical Advice (Because Ours Disappear)
Technically, these keep in an airtight container in the fridge for a week or so—maybe even two if you hide them behind the kale. In my house, they barely last the night. Also, they freeze great, just let them thaw a few mins before eating or you’ll break a tooth (yep, done that!).
How I Like to Serve ‘Em (And What My Friends Demand)
Serve ’em cold, straight from the fridge; I think the crunch is best that way. My sister insists on drizzling with extra chocolate sauce (she’s not wrong), while I sometimes toss a few in a bowl with coconut yoghurt for a lazy sundae. And hey, for birthdays, I double the batch because, well, greed is real.
Pro Tips From My Own Goofs
- I once tried rushing the chilling step. Wouldn’t recommend—everything sloshed together and the layers merged weirdly. Patience, friend.
- Don’t overfill the PB layer or it’ll ooze out when you bite in…unless you like a mess. No judgment here.
FAQ: Stuff People (and My Mum) Have Actually Asked
- Can I make these nut-free? Sure, just use sunflower seed butter or tahini. Though, heads up, tahini is a bit divisive—my friend Ed loves it, but my mum says it tastes like “bitter mud” (her words!).
- Do they taste like regular peanut butter cups? Kind of! They’re definitely crunchier and I’d say a bit more “homemade” vibe, but in a good way.
- Can I use cooked quinoa? Oh goodness—no, I tried that once and it was distinctly un-crunchy. Stick to toasting it from dry.
- Can you make these ahead? Absolutely! Actually, I think they taste even better the next day, but that could just be the anticipation talking.
- Where do you get dairy-free chocolate? I like the brands at iHerb or just whatever the local shop stocks; honestly, any dark chocolate is probably good.
If you want more ideas for homemade vegan treats, I get tons of inspiration form blogs like Oh She Glows (her snacks are epic!). And don’t hesitate to tweak the recipe—finding what works for you is (half) the fun.
Ingredients
- 1 cup vegan dark chocolate chips
- 1/3 cup creamy natural peanut butter
- 1/2 cup puffed quinoa or toasted quinoa
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
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1Line a 12-cup mini muffin pan with paper liners.
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2Melt the vegan dark chocolate chips and coconut oil together in a microwave-safe bowl or over a double boiler until smooth.
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3Spoon about 1 teaspoon of melted chocolate into each muffin liner and gently tilt to cover the bottom. Place the pan in the freezer for 5 minutes to set.
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4In a separate bowl, mix the peanut butter, maple syrup, vanilla extract, and sea salt until combined. Fold in the puffed quinoa.
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5Add about 1 tablespoon of the quinoa-peanut butter mixture to each cup. Top with remaining melted chocolate to cover the filling.
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6Freeze or refrigerate for 10-15 minutes until completely set. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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