4 Ingredient No Bake Crunchy Chocolate Peanut Butter Cups
These no bake chocolate peanut butter cups are inspired by classic peanut butter cups, but with a creamy, crunchy filling and made with healthier ingredients. They only need 4 ingredients and don't require any flour, refined sugar, dairy, butter or oil.
Ingredients
- 2.5 cups (370g) dark chocolate chips, see note before starting
- 1/3 cup + 1 tbsp (95g) natural peanut butter with no added oils
- 1 tbsp honey
- 2/3 cup (44g) puffed quinoa, see note before starting
Instructions
- Line 11 cavities of a standard muffin pan with muffin/cupcake liners.
- Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth. (Alternatively, melt the chocolate in a heatproof bowl over simmering water.)
- Add about 3/4 tbsp of melted chocolate to the bottom of each muffin liner. Use the back of a spoon or a small spatula to spread it evenly across the bottom and also spread a thin layer of chocolate up the sides, about ½ inch up the sides, creating the bottom cup layer of a peanut butter cup. Shake and tap the bottom of your muffin pan against your counter a few times to level and even the chocolate along the bottom of the muffin liners. Place the muffin pans into the fridge for about 15 minutes or until the chocolate is set.
- While the chocolate is chilling, add peanut butter, honey and quinoa to a bowl and mix until the quinoa is completely coated. The mixture should be very thick and you should be easily able to scoop it and have it hold its form.
- Once chocolate is set, use a 1 tbsp cookie scoop to scoop the peanut butter mixture and release it into the center of each chocolate mold. Use a spoon to flatten and level it into a disk that fills most of the shell (though there should be a little room around the edges for the remaining chocolate).
- Make sure your remaining chocolate is still very melty and runny at this point. If it is starting to thicken, heat it up again so it is very runny. Add a heaping 1 tbsp of melted chocolate on top for each mold. Shake and tap the bottom of the pan a few times so that the chocolate spreads evenly across. You should have enough chocolate to cover the surface of the peanut butter. You can also garnish the cups with coarse salt if desired.
- Place the chocolates briefly back into the fridge until the chocolate is set. They are then ready to be eaten. Store any uneaten chocolates in an airtight container in the fridge or freezer.
Notes
- Chocolate note: You can use any type of chocolate chips. I like using dark chocolate chips. If you need the cookies to be dairy-free, make sure to choose dairy-free chocolate chips. If you need these to be refined sugar-free, make sure to use chocolate sweetened with unrefined sugar such as coconut sugar, maple sugar, date sugar, or a sugar substitute. I like using Hu dark chocolate chips.*
- Puffed quinoa note: I use store bought puffed quinoa to save time and because they are more evenly golden. It is a little pricey but one package contains a lot and should last a while. However, you can also make your own puffed quinoa, with the recipe below. I used Natural Foods puffed quinoa.* If buying store bought, make sure to use the puffed quinoa that are very tiny pieces (no bigger than the size of uncooked quinoa). They are sometimes called quinoa crispies. There are some brands of puffed quinoa (like La Purita brand) that look more like round balls which are too big and not as crunchy and don't work well for this recipe.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade puffed quinoa:
- 2/3 cup raw quinoa
- Heat a 10-inch nonstick skillet over medium heat. Working in batches, add 3–4 tablespoons of quinoa in a single layer. Let cook for 1-2 minutes, shaking the pan constantly, until the quinoa starts to pop and puff. Once most of the grains are puffed and lightly golden, transfer to a bowl. Repeat with the remaining quinoa. Let the puffed quinoa cool completely to room temperature before using.
- The quinoa burns quickly, so it’s important to constantly be shaking and stirring the pan.
- It works better if you preheat your pan before adding the quinoa - they will start popping right away which helps avoid burning
- Estimated nutrition assumes 2 tbsp of chocolate used per peanut butter cup because not all of the chocolate is used.
Serving: 1piece, Calories: 160kcal, Carbohydrates: 16g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Sodium: 19mg, Fiber: 2g, Sugar: 9g, NET CARBS: 14
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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