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3 ingredient vegan crispy quinoa peanut butter cups! These cups are made with popped quinoa and are the most delectable dessert. No added sugar, oil-free and so easy to make!
Did I just say there is quinoa in these vegan peanut butter cups? Yes. You read that right. These cups are made with popped quinoa and they are absolutely irresistible.
If you like crunch bars and if you like peanut butter cups, you will absolutely love this dessert! These vegan crispy quinoa peanut butter cups are made with only 3 ingredients with no added sugar or oil and so easy to make!
I mean, you all KNOW how much I love healthifying (totally a word) my desserts and I just added QUINOA to peanut butter cups! Let’s do this.
What is Popped Quinoa?
Popped quinoa is simply dry uncooked quinoa that is popped in a pan on the stovetop!
It’s so easy to make and once popped, the quinoa is crunchy and tastes deliciously nutty and toasted. Then paired with chocolate? A dream team.
You can also pop quinoa at the beginning of the week and add it to salads, smoothies and desserts for a little protein boost.
How to Make Vegan Crispy Quinoa Peanut Butter Cups
First, line your muffin pan with 7 muffin liners and set aside.
Next, pop the quinoa. Note: you will definitely need to rinse the quinoa first, UNLESS it states on the package that its prewashed. Rinsing the quinoa removes the bitter tasting saponins.
Add quinoa to a mesh strainer and rinse very well with cold water. Set aside.
Now, heat up a large non-stick pan (needs to be non-stick as we aren’t adding any oil) over medium heat for about 3 minutes. While the pan is heating up, place your peanut butter in the freezer.
Once the pan is nice and hot, add the rinsed quinoa. Stir the quinoa around with a spatula until it appears dry and then spread the quinoa in an even layer.
Let the quinoa sit in an even layer until you hear and see popping, then continuously shake the pan back and forth (so the quinoa doesn’t burn) until the quinoa looks golden brown and smells nutty and toasted. I alternate between shaking the pan on the stovetop and also lifting the pan off the heat every so often and shaking back and forth. Make sure to watch the quinoa VERY CLOSELY as it tends to burn fast.
Add the popped quinoa to a bowl to cool. Set aside.
Next, melt the chocolate chips (I highly recommend Enjoy Life- it melts the best without needing any oil). Add the chocolate chips to a microwave safe bowl and microwave for about a minute and a half, stopping every 30 seconds to stir very well.
Now you will combine the popped quinoa and melted chocolate. Add 3 & 1/2 tbsp of popped quinoa to the melted chocolate (the rest is reserved for the topping). Stir well.
Add 1 tbsp of the quinoa chocolate mixture to each muffin liner so that it covers the entire bottom of the liner. Freeze for 5 minutes so the chocolate can set.
Once removed from the freezer, add 3/4 tbsp of peanut butter on top of each chocolate base, then, add 2 tbsp of the chocolate quinoa mixture on top of the peanut butter until its completely covered. Sprinkle the remaining popped quinoa evenly on top of each cup.
Place the cups in the freezer for about 10 minutes to set, then enjoy! Store the peanut butter cups covered in the refrigerator.
I hope you enjoy these vegan crispy quinoa peanut butter cups!
FAQ
Of course! Feel free to use any kind of chocolate you want, I just prefer the dark chocolate.
Yes! You can make these peanut butter cups with any kind of nut or seed butter you prefer.
Yes, you need the liners or else the chocolate will stick to the muffin pan.
More Vegan No Bake Recipes
No Bake Vegan Strawberry Almond Oat Bars [GF, Oil-Free]
Vegan No Bake Brownie Truffles [GF, Oil-Free]
Vegan No Bake Peanut Butter Oat Cups [Oil-Free]
Healthier Vegan No Bake Samoa Bars [GF]
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If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Crispy Quinoa Peanut Butter Cups [Oil-Free]
Equipment
- You will need: a standard muffin pan and muffin liners
Ingredients
- 4 tbsp uncooked quinoa
- about 1/3 cup natural peanut butter
- 1 bag Enjoy Life dark chocolate chips, about 1 & 1/2 cups
Instructions
- First, line your muffin pan with 7 muffin liners and set aside.Next, pop the quinoa. Note: you will definitely need to rinse the quinoa first, UNLESS it states on the package that its prewashed. Rinsing the quinoa removes the bitter tasting saponins.
- Add quinoa to a mesh strainer and rinse very well with cold water. Set aside. Now, heat up a large non-stick pan (needs to be non-stick as we aren't adding any oil) over medium heat for about 3 minutes. While the pan is heating up, place your peanut butter in the freezer (so it doesn't spread too much in the cups).
- Once the pan is hot, add the rinsed quinoa. Stir the quinoa around with a spatula until it appears dry and then spread the quinoa in an even layer (it needs to be in an even layer for the quinoa to pop uniformly).
- Let the quinoa sit in an even layer until you hear and see popping, then continuously shake the pan back and forth (so the quinoa doesn't burn) until the quinoa looks golden brown and smells nutty and toasted.I alternate between shaking the pan on the stove top and also lifting the pan off the heat and shaking back and forth. Make sure to watch the quinoa VERY CLOSELY as it tends to burn fast. The quinoa should be done popping in about 5 minutes, but time will vary on the type of pan you are using and how hot it is. Add the popped quinoa to a bowl to cool (do not leave it in the pan or it will burn!). Set aside.
- Next, melt the chocolate chips. Add the chocolate chips to a microwave safe bowl and microwave for about a minute and a half, stopping every 30 seconds to stir very well.
- Now combine the popped quinoa and melted chocolate. Add 3 & 1/2 tbsp of popped quinoa to the melted chocolate (the rest of the quinoa is reserved for the topping). Stir well.
- Add 1 tbsp of the quinoa chocolate mixture to each muffin liner so that it covers the entire bottom of the liner. Put the muffin pan in the freezer for 5 minutes so the chocolate can set.
- Once removed from the freezer, add 3/4 tbsp of peanut butter on top of each chocolate base, then, add 2 tbsp of the chocolate quinoa mixture on top of the peanut butter until its completely covered. Sprinkle the remaining popped quinoa evenly on top of each cup.
- Place the muffin pan in the freezer for about 10 minutes so the cups can set, then enjoy! Store the peanut butter cups covered in the refrigerator.
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