Quinoa Peanut Butter Crunch Cups

By Bailey1_

In the recipe, puffed quinoa is coated in a rich mixture of peanut butter, coconut butter, coconut oil, maple syrup, and vanilla extract. That nutty mixture is then spooned into muffin liners and popped into the freezer to set. After an hour or so, you’ll have crunchy, peanut-buttery, and addictive little cups of goodness. These crave-worthy peanut butter cups are sweet enough for dessert, yet totally pre and post workout snack-approved.
Coconut oil is JUST the oil that is extracted from the meat of a coconut. Coconut butter is the whole meat of the coconut pureed into a creamy butter. If you’re curious, coconut meat (by nature) is approximately 65% oil! So there it is folks, coconut butter has the flesh of the coconut in it!
1½ cups of unpinned quinoa is pretty darn close to 1½ cups of puffed quinoa in the end since there is barely any difference in size once it has puffed!

Ingredients

• 1 1/2 cups puffed quinoa
• 1/4 cup + 2 Tbsp peanut butter
• 1/4 cup + 2 Tbsp coconut butter
• 2 Tbsp coconut oil
• 1 1/2 Tbsp pure maple syrup
• 1 tsp vanilla extract

Preparation

Step 1

Puff quinoa over a stove as described underneath photos above and set aside. In a saucepan over low heat, combine the peanut butter, coconut butter, coconut oil, maple syrup, and vanilla extract. Stir for 3-4 minutes or until the mixture is completely melted and smooth. Next, turn off the stove and pour the puffed quinoa into the melted peanut butter mixture. Line a muffin tin with 12 muffin liners. Scoop 2 tablespoons of the quinoa mixture into each muffin liner and smooth the tops with a spoon if needed. Place the muffin tin in the freezer for 1 hour to set. Once the cups have set, they can be transferred to the refrigerator to store. Do not leave at room temperature or they will melt!