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These easy no-bake Puffed Quinoa Peanut Butter Cups call for just six simple ingredients and hardly any prep time! The perfect treat for peanut butter lovers or those who enjoy a good crunch.
If you’re a fan of peanut butter cups or the salty-sweet-crunchy combo, these extra sultry peanut butter crispy puffed quinoa peanut butter cups are made for you!
They include a crunchy peanut butter layer and a silky chocolate layer for the human who loves it all. These treats disappear in a split second in my household, as everyone in my family is obsessed with both peanut butter and chocolate.
The best part is they are super fun and easy to make! Plus, they require zero baking. The hardest part is waiting for them to set up in the freezer, and the rest is a cake walk!
There are a few notable pieces of information regarding the ingredients, so I recommend reading through the ingredient notes before beginning your journey.
And if you prefer oats or crispy rice cereal over puffed quinoa, you can always make my Peanut Butter Oatmeal Cups or my Rice Crispy Peanut Butter Cups.
Ingredient Notes:
Unsweetened Peanut Butter: One of the stars of the show here, peanut butter is the primary flavor and it’s the glue that brings the crispy quinoa together in crunchy bliss. I use unsweetened, unsalted natural peanut butter, but your favorite kind will work just fine.
Pure Maple Syrup: The sweetener! A little pure maple syrup goes a long way in sweetening the peanut butter layer. You can also use honey, agave nectar, or coconut nectar.
Crispy Puffed Quinoa: The crunchy element that makes these treats so irresistible! Not all grocery stores carry puffed quinoa, and you’ll have the best luck finding it at natural food stores. I buy mine online and absolutely love its crispy texture.
In case you’re new to it, puffed quinoa is very similar in texture to crispy rice cereal (rice krispies), but smaller. They are simply cooked and puffed quinoa seeds.
Pure Vanilla Extract: A splash of vanilla brings some warmth.
Sea Salt: Add it if your peanut butter is unsalted, and skip it if your peanut butter contains salt.
For the Chocolate Layer:
Chocolate Chips: Pick your favorite chocolate chips for the melted chocolate layer. I use classic semisweet chocolate chips, but dark chocolate chips, milk chocolate chips, and sugar free chocolate chips work great too.
Coconut Oil: This crucial ingredient helps the chocolate melt into a smooth texture without burning. Butter works too! It also helps soften the chocolate so that the chocolate layer is easier to bite through.
Recipe Customizations:
- Add in 1 tablespoon of chia seeds, hemp hearts, or flax seeds to enhance your peanut butter quinoa puffs.
- If you don’t own a recipe, use an 8″ x 8″ square pan to turn these crispy treats into crunch bars. Simply press the peanut butter mixture into the bottom of the pan, then drizzle on the melted chocolate.
- Mix 1/2 to 2/3 cup of finely chopped walnuts or pecans for a nutty mixture.
How to Make Puffed Quinoa Peanut Butter Cups:
Mix the peanut butter, pure maple syrup, and pure vanilla extract together in a mixing bowl until well combined and creamy. Note: If your peanut butter has been sitting in the refrigerator, microwave it for 30 seconds, or until it is easy to stir.
Stir in the crispy puffed quinoa and sea salt.
Spray a 12-hole muffin tin with cooking spray (this allows for easy extraction). Note: If you don’t have cooking spray on hand, you can easily use muffin liners instead.
Use a spoon or a small cookie scooper to scoop the peanut butter crispy quinoa mixture into the holes of the muffin tray. Use the back of the spoon to press the mixture down into an even layer.
Make the Chocolate Layer:
Transfer the chocolate chips and the coconut oil to a microwave-safe bowl. Microwave for 30-second intervals, stirring well in between each interval, until melted. For me, this took 60 seconds total.
Drizzle the melted chocolate mixture over the peanut butter layer. If you’d like, sprinkle the melted chocolate with more crispy quinoa.
Freeze for 2 hours, or until the quinoa cups have completely set up. Use a pairing knife to release the bites out of the muffin tin. Dig in, and enjoy!
Storage Options:
- Room Temperature: After the quinoa cups have been frozen, they can be stored at room temperature for less than an hour (do this only if you are serving them). In warm homes, the chocolate begins to soften and melt, so I recommend serving the quinoa cups chilled.
- Refrigerator: Store quinoa bites in a zip lock bag or in an airtight container in the refrigerator for up to 1 week.
- Freezer: For longer term storage, keep in a freezer bag or a freezer-safe container for up to 3 months.
The next time you’re craving peanut butter cups something fierce, but you’re wanting a wholesome crunch, whip out these crispy quinoa treats!
If you love making no-bake dessert recipes, also try some of my other favorites.
More No-Bake Desserts:
- No-Bake Nutty Cookies Without Oats
- Frozen Yogurt Bites
- No-Bake Breakfast Cookies
- Fat Balls
- No-Bake Cornflake Cookies
Puffed Quinoa Peanut Butter Cups
Equipment
Ingredients
Peanut Butter Quinoa Layer
- 1 cup unsweetened peanut butter
- ⅓ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 ½ cups crispy puffed quinoa, plus more for sprinkling, optional
- ¼ tsp sea salt
Chocolate Layer:
- 1 cup chocolate chips
- 2 Tbsp coconut oil*
- Flaky sea salt, optional
Instructions
- Mix the peanut butter, pure maple syrup, and pure vanilla extract together in a mixing bowl until well combined and creamy. Note: If your peanut butter has been sitting in the refrigerator, microwave it for 30 seconds, or until it is easy to stir.
- Stir in the crispy puffed quinoa and sea salt.
- Spray a 12-hole muffin tin with cooking spray (this allows for easy extraction). Note: If you don’t have cooking spray on hand, you can easily use muffin liners instead.
- Use a spoon or a small cookie scooper to scoop the peanut butter crispy quinoa mixture into the holes of the muffin tray. Use the back of the spoon to press the mixture down into an even layer.
Make the Chocolate Layer:
- Transfer the chocolate chips and the coconut oil to a microwave-safe bowl. Microwave for 30-second intervals, stirring well in between each interval, until melted. For me, this took 60 seconds total.
- Drizzle the melted chocolate mixture over the peanut butter layer. If you’d like, sprinkle the melted chocolate with more crispy quinoa. Freeze for 2 hours, or until the quinoa cups have completely set up. Use a pairing knife to release the bites out of the muffin tin. Dig in, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Frequently Asked Questions
I haven’t been able to find a recipe for puffed quinoa that can be made homemade. There are recipes for popped quinoa on the internet, but the result isn’t as light or airy. For this reason, I recommend sticking with the store-bought version rather than trying to make it at home.
Yes! Feel free to use any nut or seed butter you enjoy in place of peanut butter. Just be sure you like the flavor of the replacement, as you’ll be able to taste it.
