A quick no-bake peanut butter treat you can make in minutes.
introduction
These Vegan Quinoa Crunch Peanut Butter Cups are simple and fun. They are no-bake and use crunchy quinoa crisps for a light bite. If you like easy vegan ideas, try a simple vegan egg loaf recipe for another quick treat.
why make this recipe
Make this recipe when you want a small sweet that is also vegan. It takes little time and needs few ingredients. You can make many at once for snacks or parties. If you enjoy easy vegan dinners too, you may also like the garlic butter pumpkin spaghetti for a cozy meal.
how to make Vegan Quinoa Crunch Peanut Butter Cups
This is a no-bake dessert that sets in the fridge.
- Melt 1 cup dark chocolate chips and 1 tablespoon coconut oil together in a microwave or over a double boiler.
- Stir in 2 tablespoons peanut butter until smooth.
- Fold in 3 tablespoons quinoa crisps.
- Pour the chocolate mixture into cupcake liners, filling each about halfway.
- In a separate bowl, mix the peanut butter filling (1/3 cup peanut butter) and dollop on top of the chocolate layer.
- Top with more chocolate mixture.
- Chill in the fridge until set.
- Serve and enjoy your no-bake dessert!
For other quick vegan tips and simple sauce ideas, see this quick vegan pasta sauce guide.
Ingredients :
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons peanut butter
- 3 tablespoons quinoa crisps
- 1/3 cup peanut butter
Directions :
- Melt dark chocolate chips and coconut oil together in a microwave or over a double boiler.
- Stir in peanut butter until smooth.
- Fold in quinoa crisps.
- Pour the chocolate mixture into cupcake liners, filling each about halfway.
- In a separate bowl, mix the peanut butter filling ingredients and dollop on top of the chocolate layer.
- Top with more chocolate mixture.
- Chill in the fridge until set.
- Serve and enjoy your no-bake dessert!
how to serve Vegan Quinoa Crunch Peanut Butter Cups
Serve them cold from the fridge. Place a few on a small plate or in a paper cup. They pair well with a warm drink or fruit on the side. For a sweet crunchy dessert idea, you can also try the strawberry crunch cake.
how to store Vegan Quinoa Crunch Peanut Butter Cups
Keep them in an airtight container in the fridge. They last up to two weeks chilled. You can freeze them for longer storage; thaw in the fridge before serving.
tips to make Vegan Quinoa Crunch Peanut Butter Cups
- Use good quality dark chocolate for best taste.
- Melt chocolate slowly to avoid burning.
- Stir gently to keep quinoa crisps crunchy.
- Use silicone muffin cups for easy release.
- If chocolate thickens, warm slightly before pouring.
variation (if any)
- Use almond butter instead of peanut butter for a different flavor.
- Add a pinch of sea salt on top for a salted-chocolate version.
- Mix in chopped nuts or coconut flakes with the quinoa crisps.
FAQs
Q: Can I make these nut-free?
A: Yes. Use a seed butter like sunflower seed butter instead of peanut butter.
Q: Do I have to use quinoa crisps?
A: No. Use puffed rice or crushed pretzel for a different crunch.
Q: How long to chill until set?
A: About 30 minutes to 1 hour in the fridge, depending on your fridge temperature.
Q: Can I make these without coconut oil?
A: You can try, but coconut oil helps the chocolate set smooth and glossy. Use a small amount of another neutral oil if needed.
Vegan Quinoa Crunch Peanut Butter Cups
Ingredients
Method
- Melt dark chocolate chips and coconut oil together in a microwave or over a double boiler.
- Stir in peanut butter until smooth.
- Fold in quinoa crisps.
- Pour the chocolate mixture into cupcake liners, filling each about halfway.
- In a separate bowl, mix the peanut butter filling and dollop on top of the chocolate layer.
- Top with more chocolate mixture.
- Chill in the fridge until set, about 30 minutes to 1 hour.