These Peanut Butter Crunch Cups only have 4 ingredients and are an easy choice if you are looking for a quick and easy sweet treat.  The puffed quinoa is what gives a great crunch to these bars.

Why You’ll Love These Peanut Butter Crunch Cups

Simple Ingredients – Made with just a handful of ingredients

Easy to make – they only take 10 minutes to make (plus a bit of chill time)

Gluten-Free & Vegan – I use a dairy-free dark chocolate 

Great for easy snacks for the week – Store well in the fridge 

Frequently Asked Questions (FAQs) About Peanut Butter Crunch Cups

Can you puff quinoa yourself?

Apparently, you can. However, I will warn you it’s not as good as the shop bought stuff! I find it burns easily and doesn’t puff up as much as the type that you get in the shops. My advice is – save your time and buy it!

Can you use something else than peanut butter?

If you prefer another nut butter, then please substitute with that. Just keep the quantities the same. Try and use quite a smooth and runny one so it’s easier to combine.  Almond or cashew both work well. 

Can you make these nut free?

Yes, you can substitute the peanut butter with something like tahini but you may want to add a little sweetness like maple syrup, if you do this.

What’s the best way to melt dark chocolate for the topping?

For the smoothest results, use a double boiler (a heatproof bowl over simmering water). Alternatively, melt it in the microwave in 15-second bursts, stirring in between to prevent burning.

Are these peanut butter crunch cups gluten-free?

Yes, they are. Quinoa is a gluten-free pseudo-grain.

Which tray is best to use for these cups?

I used a brioche shaped one that you can see below. However, a regular cup-cake tray will do. If you don’t have a silicone one, simply use paper cases.

The 4 simple ingredients you need for this recipe are:

• Puffed quinoa 
• Peanut (or almond butter)
• Ground almonds (almond flour)
• Dark chocolate 

Puffed quinoa

Puffed quinoa is made by taking quinoa and heating it until the grains pop and puff up slightly. It’s higher in protein and fibre than puffed rice too.  I buy it ready puffed.

Peanut butter

You can use any nut butter here. I like peanut or almond. They’re excellent sources of healthy fats, particularly monounsaturated fats as well as vitamin E.

Ground almonds (almond flour)

Mixing almond flour with the peanut butter helps to thicken the mixture slightly. It also ups the protein slightly. Almonds are a good source of vitamin E. 

Dark Chocolate

I use a dark chocolate that is at least 70% cocoa solids. Dark chocolate is rich in antioxidants, as well as being a source of iron, magnesium, and copper.  It contains less refined sugar than other chocolates.  If you are vegan, just check there is no milk.  Some brands still put a small % of milk in their dark bars.

Storage and Shelf Life

These peanut butter crunch bars store really well in the fridge. You can leave them out of the fridge for a few hours easily. However, I like to store in the fridge as it keeps them harder and ensures they last longer. They’ll last for at least 7 days.

If you’d like them to last even longer, they can be kept in the freezer for up to three months. 

Recipe Tips

Coconut oil: If the melted chocolate is hard to work with, add a tsp of coconut oil and mix through. This will loosen the chocolate slightly. 

Boost the flavour: Add a pinch of sea salt to the top to enhance the taste.

Choose high-quality dark chocolate: Opt for a minimum of 70% cocoa for the best flavour and nutritional benefits.

If you liked these Peanut Butter Crunch Cups, why not try these other peanut butter recipes:

5 Ingredient Peanut Butter Bars

Peanut Butter Easter Eggs

3 Ingredient Peanut Butter Cookies

Peanut Butter Fudge