Chocolate Peanut Butter Quinoa Cups
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This easy and indulgent no bake Chocolate Peanut Butter Quinoa Cups recipe is so easy to whip up and perfect when you want mini crispy chocolate peanut butter treats for any time of the year!
More easy no bake treats! You’ll love these Easy Vegan Protein Bars with Nuts and Seeds, these Fudgy No Bake Vegan Cosmic Brownies, and these No-Bake Chocolate Chip Cookie Dough Bars!
Why You’ll Love These Chocolate Peanut Butter Quinoa Cups
These Chocolate Peanut Butter Quinoa Cups are an absolute dream for anyone craving the perfect balance of sweet, crunchy, and creamy. Here’s why you’ll fall head over heels for them:
- No Bake, No Problem: No oven required! These treats come together without breaking a sweat (or preheating anything), which is perfect when you need dessert fast.
- Quinoa Crispy Goodness: Using quinoa crispies gives these cups an irresistible crunch while keeping things light and healthy. Think of it as a crispy rice treat, but way better for you!
- Peanut Butter and Chocolate Heaven: Is there a better combo than peanut butter and chocolate? (Spoiler alert: Nope!) It’s rich, it’s indulgent, and it’s everything you could want in a snack.
- Customizable and Fun: Whether you prefer dark or milk chocolate, almond butter or sunflower seed butter, these cups are super versatile, so you can tweak them to your heart’s desire.
Ingredients You Need
Chocolate Peanut Butter Quinoa Cups Recipe
- 1 1/2 cups dairy-free chocolate chips
- 1 tablespoon coconut oil, to slightly thin out the chocolate
- ½ cup peanut butter
- Optional: 2 tablespoons maple syrup
- ½ cup to 1 cup Quinoa Crispies (smaller quinoa) or Quinoa Cereal (larger quinoa)
Instructions How to Make Chocolate Peanut Butter Puffed Quinoa Treats
Makes 12-16 small peanut butter quinoa cups. Take out a mini 12 or 24 silicone muffin tin or grease a regular muffin tin and set aside. Silicone works better because the cups will pop out easily.
- Melt the chocolate chips in the microwave or on the stovetop with coconut oil.
- Spoon ½ tablespoon of melted chocolate into each liner, swirling to cover the bottom. Place the muffin tin in the fridge or freezer for 5 minutes to let the chocolate harden.
- While the chocolate is firming up, make the peanut butter quinoa mixture. In a medium bowl, stir together the peanut butter and quinoa cereal. (If you want a sweeter filling, add a little maple syrup.)
Tip: If you don’t have store-bought toasted quinoa crispies, you can easily make your own by toasting uncooked quinoa in the oven at 350°F for 15-20 minutes until golden and crispy! - Once the bottom layer of chocolate has hardened, remove it from the fridge/freezer. Fill the cups with the peanut butter quinoa mixture using a tablespoon or small cookie scoop. You can also pipe the filling using a pastry bag.
- Top with 1-2 teaspoons of melted chocolate, spreading it evenly over the peanut butter layer.
- Chill the cups in the fridge or freezer for another 5-10 minutes until fully hardened.
Storing Chocolate Peanut Butter Quinoa Cups in the Fridge
- Store the peanut butter cups in the refrigerator for 4-5 days in an airtight container. If left out at at room temperature, they could be susceptible to melting if not in a cool place.
Storing in Chocolate Peanut Butter Quinoa Cups in the Freezer
- Store in freezer for up to 2 months. Thaw 5-10 minutes before devouring!
More Variations For Your Puffed Quinoa Treats
Feeling a bit adventurous? Here are some fun ways to change up these Vegan Peanut Butter Cups:
- Nut Butter Swap: Not a peanut butter fan? Swap it out for almond butter, cashew butter, or even sunflower seed butter for a nut-free option.
- Add Some Texture: For extra crunch, try adding chopped nuts, seeds, or shredded coconut into the peanut butter mixture.
- Go Dark: Prefer a deeper chocolate flavor? Use dark chocolate chips instead of semi-sweet for a richer, more intense chocolate hit.
- Salted Caramel Twist: Drizzle some vegan caramel over the top of your quinoa peanut butter snacks before adding the final chocolate layer for a salted caramel variation that will blow your mind!
- Sweet & Salty: Add a sprinkle of sea salt for a delicious, scrumptious snack!
Ready to Indulge?
These no-bake chocolate peanut butter quinoa cups are a dream come true for anyone who loves chocolatey, crispy, peanut butter puffed quinoa treats, all without needing to touch the oven. They’re easy to make, full of good-for-you ingredients, and totally customizable to fit your cravings.
So, go ahead, grab your quinoa and peanut butter, and start making a batch or two of these addictive little cups of joy!
More Delish Quinoa & Peanut Butter Recipes
- Tofu and Quinoa Power Bowl with Tahini Dressing
- 35 Inspiring Vegan Quinoa Recipes
- Vegan “Cheesy” Broccoli Cauliflower Casserole
- 25 Awesome Vegan Peanut Butter Desserts
- Easy Chocolate Peanut Butter Crunch Bars
Chocolate Peanut Butter Quinoa Cups
Ingredients
- 1 1/2 cups dairy-free chocolate chips 260g
- 1 tablespoon coconut oil 15ml
- 1/2 cup peanut butter 120g
- 2 tablespoons maple syrup optional (30ml)
- 1/2 to 1 cup quinoa crispies or quinoa cereal 45-90g - Refer to notes below to make your own
Instructions
- Prepare a mini 12 or 24 silicone muffin tin, or grease a regular muffin tin.
- Melt the chocolate chips with coconut oil in the microwave or on the stovetop.
- Add 1/2 tablespoon of melted chocolate into each liner, swirling to cover the bottom. Place in the fridge or freezer for 5 minutes to firm.
- In a bowl, mix peanut butter, quinoa crispies (refer to notes to make your own), and optional maple syrup.
- Once the chocolate has hardened, fill the cups with the peanut butter quinoa mixture.
- Top with 1-2 teaspoons of remaining melted chocolate, spreading evenly.
- Return to the fridge or freezer for 5-10 minutes to fully harden.
- Store in the fridge for 4-5 days or freeze for up to 2 months.
Notes