Ingredients
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
- Melt Chocolate: Start by adding the dark chocolate and coconut oil to a medium bowl. Microwave in 30-second increments, stirring well between each round until the chocolate is smooth and creamy.
- Prepare Chocolate Mixture: Mix the 2 tablespoons of peanut butter and 3 tablespoons of quinoa crisps into the melted chocolate. Set this mixture aside for layering.
- Make Peanut Butter Filling: In a small bowl, combine the 1/3 cup peanut butter with 1 tablespoon maple syrup. Gently fold in 1 tablespoon coconut flour until the peanut butter mixture thickens slightly.
- Assemble Cups – Base Chocolate Layer: Place about 1/2 tablespoon of the chocolate mixture into silicone cupcake liners, spreading gently to form the bottom layer.
- Add Peanut Butter Filling: Roll 1 teaspoon of the peanut butter mixture into a ball and slightly flatten it. Place it carefully into the center of each chocolate base without touching the sides.
- Top with Chocolate Mixture: Cover the peanut butter filling with more of the chocolate mixture, ensuring the filling is fully sealed.
- Freeze to Set: Place the assembled peanut butter cups in the freezer until they are fully firm, about 20 minutes.
- Serve: Once firm, remove from the silicone liners and enjoy your crunchy, creamy peanut butter cups!
Notes
- Use silicone cupcake liners for easy removal of the cups.
- Dark chocolate with at least 70% cocoa content works best for a rich flavor.
- Store leftover cups in the freezer to maintain firmness.
- Quinoa crisps add a delightful crunch but can be substituted with puffed rice if unavailable.
- Adjust maple syrup quantity to taste for sweetness preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
