Crispy Peanut Butter Cups
/Gosh. Thank you all for your support + sweet words about Monday's announcement. I can't tell you how much it means. I'm overwhelmed by your kindness. Thank you!
To show my gratitude for your constant support over the years, I made these Crispy Peanut Butter Cups to share with you today. I only wish I could deliver a batch straight to your front door.
Peanut butter cups are an absolute staple in this house. Just like flour, salt, cinnamon, and eggs. You'll always find peanut butter cups in the freezer over here and they always have salt on top. They probably also all have bites taken out of them because I'm constantly like, I'll just have a little bite. And I'll just have another little bite. Repeat. Every single day.
They're the perfect satisfying treat after a meal with their crunchy, creamy, salty + sweet characteristics.
But today I took things one step further. I made crispy peanut butter cups with the addition of toasted quinoa and coconut.
Seriously. Quinoa that is 100% crispy! It's kind of amazing. They add a super crunchy bite to these cups, along with the softer crunch from the coconut.
You can use homemade or store bought peanut butter for this recipe. Just make sure it's not super oily or drippy. You want it nice and thick. I usually process my homemade peanut butter until it's drippy but for this batch I stopped just before that happened.
I can't stress the addition of flaked sea salt enough. It's KEY! But if you don't like sea salt on desserts (gasp! mom! looking at you!), then adding sprinkles or chopped peanuts would be just as fun and only slightly less delicious.
If you want a thicker chocolate ratio, simply melt more chocolate and add more to the bottom + top. Pretty easy.
I tend to go a little thinner with the chocolate and a little thicker with the peanut butter filling.
Crispy Peanut Butter Cups
gluten-free, vegan
- 1/2 cup pre-cooked quinoa (cooled)
- 2 teaspoons muscovado sugar (or other sugar)
- 1 tablespoon softened unrefined coconut oil, divided
- 1/2 cup unsweetened shredded coconut
- 1 heaping cup dark chocolate chips (vegan if desired)
- 1/ 4 cup thick creamy peanut butter (homemade is fine, not oily/drippy)
- flaked sea salt
Preheat your oven to 300° F. Toss quinoa with sugar and 1 teaspoon coconut oil on a baking sheet. Place in the oven and cook for 22-28 minutes, stirring 3 times. Remove from the oven once golden brown and crispy. Quinoa should turn fully crunchy once cooled.
While quinoa is in the oven, spread coconut on a baking sheet. Place in the oven for 10-15 minutes, stirring twice, until golden brown. Watch closely as it burns quickly. Let fully cool.
Line a standard muffin tin with 6 liners.
Melt the chocolate using a double boiler over low heat, or in the microwave for 30-second increments, stirring after each until fully melted. Set aside.
In a small bowl mix the peanut butter with 2 teaspoons softened coconut oil, 3 tablespoons toasted quinoa, and 1/4 cup toasted coconut. The mixture will be very thick.
Spoon about 2-3 teaspoons of melted chocolate into each muffin liner and spread to cover the bottom. Take about 1 tablespoon of the peanut butter mixture and form into a ball then flatten to about 1/4-inch thickness. Place over the melted chocolate, then spoon about 1 tablespoon (or so) of chocolate over the peanut butter. Tap the chocolate with your spoon to help spread. Add more chocolate if needed. If you have more chocolate and PB filling leftover, simply make a few more.
Sprinkle with flaked sea salt and place in the fridge or freezer to set. Store in a sealed container in the fridge or freezer for up to a few months.
Notes:
- You will probably have some of the peanut butter mixture left over. Store in a sealed container and use as a spread or on top of oatmeal.
- Use the leftover crispy quinoa and coconut as toppings for sweet or savory meals.
Don't miss Angela's cookbook update with even more details about our collaboration + sneak peek photos!
Ashley
