Description
Indulge in rich, creamy peanut butter layered with dark chocolate and crunchy puffed quinoa in these Vegan Quinoa Crunch Peanut Butter Cups.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup dark chocolate chips
- 1 cup puffed quinoa
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Melt the chocolate in a microwave-safe bowl at 30-second intervals, stirring until smooth.
- Prepare the peanut butter mixture by combining peanut butter, maple syrup, vanilla extract, and salt in a mixing bowl.
- Incorporate the puffed quinoa into the peanut butter mixture.
- Set up the muffin tin lined with cupcake liners.
- Create the first layer by pouring melted chocolate into each liner.
- Add a spoonful of the peanut butter mixture on top of the chocolate layer.
- Top with more melted chocolate to cover the peanut butter filling completely.
- Repeat layering until ingredients are used, finishing with a chocolate layer.
- Chill in the refrigerator for 30 minutes to set.
- Enjoy the cups once set by gently removing them from liners.
Notes
Make-ahead tips involve storing the cups in the fridge for a week or freezing them for up to two months.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 7g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg