Peanut Butter Crunch Cups
These peanut butter crunch cups are the easiest snack to make. Take 4 simple ingredients and 10 minutes of your time and you can make these easy snacks. And who doesn’t love peanut butter and chocolate together?
Ingredients
- 1½ cups dark chocolate (about 200g)
- ⅓ cup smooth peanut or almond butter (80g)
- 3 tbsp ground almonds (almond flour)
- ¾ cup puffed quinoa (18g)
Instructions
- Optional first step: put the puffed quinoa on a baking tray and put in the oven at 180C/350F for 5-6 mins to lightly toast (it makes them extra crunchy).
- Melt the chocolate and add a spoonful to the bottom of each silicone cupcake tray (or cupcake cases). Use the back of a spoon to push up the sides slightly. Refrigerate to harden for a couple of minutes. Set the rest of the chocolate aside.
- Mix the peanut butter with the almond flour and add a spoonful into the centre of each cup.
- Add the puffed quinoa to the rest of the melted chocolate. Stir through to fully combine with the chocolate.
- Add a spoonful of the chocolate mix to the top of each one and spread out to cover the top of the peanut butter.
- Place back in the fridge to set for about an hour.
Notes
- I don't puff the quinoa myself, I buy it ready puffed. It can sometimes be a little soft so I put in the oven for a few minutes to ensure it is extra crunchy,
- They will last for about a week in the fridge.
- They can also be frozen.
Nutrition
Calories: 183kcalCarbohydrates: 14gProtein: 4.6gFat: 13.2gSaturated Fat: 5.8gFiber: 3g
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