I think that we all have a weakness, a kryptonite if you will. Something that, when trying to eat healthier can bring you to your knees if presented to you. My kryptonite, Dark Chocolate Quinoa Crunch Peanut Butter Cups. I’m a chocolate fiend anyway, but when you add in creamy peanut butter, I might as well forget about watching my calories for the rest of the day. All jokes aside…PB cups are my favorite indulgence. I wanted to create a recipe that eased the craving, but was slightly more healthy than your typical candy bar. I decided to add a bit of crunch to them in the form of toasted quinoa. You could make a big batch of it if you like, and use it to top salads or fish with a crunchy bite. It’s so delicious and versatile. The peanut butter filling is solidified using coconut oil and I LOVE the subtle flavor that it lends, even though it’s barely detectable. These are so quick and easy and I definitely recommend trying them out next time you are waiting in line at the grocery store with 3 Reese’s eggs in your basket!
- 1 tbsp quinoa, rinsed very well
- 2 tablespoons natural peanut butter
- 2 teaspoons coconut oil
- pinch of fine sea salt
- 1 cup dark chocolate, chopped
- Heat a heavy sauté pan medium low. Put one tbsp of wet/washed quinoa into the saute pan. Using a wooden spoon to start moving the quinoa around the pan.
- Once it gets hot, the water is absorbed and the quinoa starts popping you know it's drying out. Keep moving it around until the grains of quinoa start to brown and becomes fragrant. The whole process should take about 10 minutes.
- Melt chocolate using a double boiler or microwave, add toasted quinoa and stir until chocolate is completely melted. Using a spoon, drop a small amount of melted chocolate into the bottom of mini paper cups or a mini cup shaped mold. Using the spoon, push the melted chocolate up the sides of the paper cups/mold a bit. Place the chocolate-filled shells in the freezer to set, about 10 minutes.
- While the chocolate is in the freezer, mix up the peanut butter filling. Combine the peanut butter, coconut oil and salt, and stir until smooth and creamy. Remove the chocolate cups from the freezer, and place a dollop of the peanut butter filling in the middle of each chocolate shell (about a teaspoon per center). Be sure to leave a little room around the edges, for the chocolate filling to cover the sides. Return to the freezer for 10 more minutes. Cover each cup with a final layer of melted chocolate, and return to the freezer to set for at least 1 hour before serving.