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Vegan Quinoa Crunch Peanut Butter Cups

Indulge in these delightful Vegan Quinoa Crunch Peanut Butter Cups that balance sweetness and nutrition, featuring creamy peanut butter, crunchy puffed quinoa, and rich dark chocolate.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cups
  • 1 cup creamy peanut butter
  • 1 cup dark chocolate chips
  • 1 cup puffed quinoa
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • a pinch salt

Method
 

Preparation
  1. Line a muffin tin with cupcake liners.
  2. In a microwave-safe bowl, melt the dark chocolate chips in short bursts of 30 seconds, stirring in between until smooth.
  3. Spoon a small amount of melted chocolate into each liner and use the back of a spoon to ensure the base is even. Place the muffin tin in the fridge for about 10 minutes to set.
  4. In a separate bowl, mix the creamy peanut butter, maple syrup, vanilla extract, and a pinch of salt. Stir until well combined.
  5. Gently fold the puffed quinoa into the peanut butter mixture until evenly distributed.
  6. Remove the tin from the fridge and add a generous scoop of the peanut butter and quinoa mixture on top of the chocolate layer.
  7. Drizzle the remaining melted chocolate over the peanut butter layer and spread it out gently to cover completely.
  8. Place the muffin tin back in the fridge for another 30 minutes or until completely set.
  9. Once set, carefully remove the cups from the liners and enjoy!

Notes

Store the cups in an airtight container in the fridge for up to a week or in the freezer for longer. Quality chocolate (70% cocoa or higher) is recommended for better flavor. Optionally, add a pinch of cinnamon or sea salt for extra flavor.