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Why You’ll Love This Recipe

• Quinoa Crunch Peanut Butter Cups are going to be your new favorite snack!
• These dark chocolate bites have a lovely crunchy texture.
• As written, this recipe is vegan, plant-based, dairy free, gluten free and grain free.
• They are filled with a creamy gluten free peanut butter center.
• Great for keeping stored in your freezer for when you want something sweet.
• They are creamy, chewy and crunchy.
• Check out my peanut butter cookie dough bars for another fun twist!

Ingredients And Substitutions

These are the main ingredients and substitutions for Quinoa Crunch Peanut Butter Cups. Scroll down to the recipe card for a full list of ingredients and instructions.

To keep this recipe vegan, make sure you are using a vegan dark chocolate. Otherwise, feel free to use milk or white chocolate.

Opt for a peanut butter where the only ingredient is peanuts. I get mine from trader joes and it has the best texture.

A touch of maple syrup goes a long way to sweeten the filling. You can also use honey, agave or date syrup. Coconut sugar or granulated sugar would work too.

Quinoa crisp is what gives these candy bars that lovely crunchy texture.

How To Make

ONE: Start by adding chocolate chips and coconut oil to a medium bowl and microwave in 30 second increments, stirring well in between each round until chocolate is smooth and creamy. Mix in the peanut butter and quinoa crisp next and set aside.

TWO: In a small bowl, mix together the peanut butter and maple syrup. Then gently fold in the coconut flour until the peanut butter starts to thicken.

THREE: Add about 1/2 tbsp of chocolate mixture to a silicon cupcake liner, followed by 1 tsp of peanut butter mixture. Finish it off with more chocolate and pop them in the freezer until fully firm.

Tips And Tricks

Melt your chocolate in the microwave in 30 second increments with 1 tbsp of oil. You can use any type of oil, coconut, avocado or extra virgin olive oil are my recommendations.

Use silicon cupcake liners for best results, these are easy to remove the chocolate from and easy to clean up.

I also like to use a cookie scoop when adding the chocolate to the liners, it’s also quick and mess free. I used about 1/2 of scoop per liner.

How To Serve And Store

Serve these Crunchy Peanut Butter Cups once they are totally firm and can easily be removed from the liners.

Store in an airtight container in the freezer and enjoy up to 60 days, or in the fridge and enjoy up to 30 days.

Taste And Texture

These Crunchy Peanut Butter Cups taste like a cross-over between a reeces peanut butter cup and a crunch bar.

They are chewy, creamy and crunchy.

Other Recipes You May Like

• Peanut Butter Cookie Dough Bars
• Frozen Banana Bites
• Peanut Butter Oat Cups
• Dairy Free Klondike Bars
• Vegan Peanut Butter Bars

If you make these Quinoa Crunch Peanut Butter Cups, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Pin Print

Quinoa Crunch Peanut Butter Cups

5 from 1 rating

Hannah Kling

These Quinoa Crunch Peanut Butter Cups are made with dark chocolate, puffed quinoa crisps and loaded with creamy peanut butter. They are sweet, creamy and have the perfect crunch.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 peanut butter cups

Ingredients  

1x2x3x

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

• Start by adding chocolate chips and coconut oil to a medium bowl and microwave in 30 second increments, stirring well in between each round until chocolate is smooth and creamy.
• Next, mix in the 2 tbsp of peanut butter and 3 tbsp of quinoa crisp and set aside.
• In a small bowl, mix together the peanut butter and maple syrup.
• Then gently fold in the coconut flour until the peanut butter starts to thicken.
• Add about 1/2 tbsp of chocolate mixture to a silicon cupcake liner.
• Roll 1 tsp of the peanut butter mixture into a ball then flatten slightly. Add it to the center of the silicon liners without touching the sides.
• Finish it off with more chocolate and pop them in the freezer until fully firm.
• Once firm, remove from the liners and enjoy!

Notes

• Melt your chocolate in the microwave in 30 second increments with 1 tbsp of oil. You can use any type of oil, coconut, avocado or extra virgin olive oil are my recommendations.
• Use silicon cupcake liners for best results, these are easy to remove the chocolate from and easy to clean up.
• I also like to use a cookie scoop when adding the chocolate to the liners, it’s also quick and mess free. I used about 1/2 of scoop per liner.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!