Chocolate Quinoa Almond Butter Cups

These are dangerous. Seriously, you will not be able to eat just one. You’ve been warned.

With that said, they are also so delicious I have a hard time not eating them all in one go. I’m having a moment with puffed quinoa and the addition of it in this dessert is crispy and crunchy in all the ways that made me first fall in love with Butterfingers while still being a bit healthier than any wrapped candy bar. Maple syrup and dark chocolate add additional sweetness while almond butter brings a salty mix that perfectly balances each bite.

While the recipe below is for the cups, sometimes, if I’m feeling lazy I will literally mix all the ingredients in a bowl and plop spoonfuls on a plate and then freeze and eat, dessert in 60 seconds flat! So rather than having you scroll through an endless story about these cups, we’re going to get straight to the recipe. Enjoy!

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Chocolate Quinoa Almond Butter Cups

Yield: 6

Author: Sarah Dubow

Prep time: 20 MinInactive time: 2 HourTotal time: 2 H & 20 M

This incredible dessert is quick and easy to make and so delicious with rich dark chocolate, a great quinoa crunch and a salty bite from the almond butter. Enjoy!

Ingredients

• 1 9 oz bag of vegan dark chocolate chips
• 1 cup almond butter (crunchy or creamy) would also work with any other nut butter you'd like
• 4 tablespoons maple syrup
• 1/2 cup puffed quinoa (can make yourself or buy from a store like Amazon)
• Optional: 1/4 cup of hemp or chia seed
• Sea salt (to taste)
• Coconut shreds (to taste)

Instructions

1. Prep a cupcake tin with parchment paper or line with coconut oil. Depending on how thin or thick you want the cup to be this can make between 6-12 cups.
2. In a microwave safe bowl combine half the chocolate and maple syrup and microwave on 30 second increments until chocolate is melty. Stir to combine.
3. Add half of the puffed quinoa and chia and hemp if desired and stir again.
4. Using a spoon, take out one spoonful per cupcake and spread across parchment paper evenly, ensuring it touches all the edges.
5. Place cupcake tin in freezer for 20 minutes to one hour or until set.
6. Remove cupcake tin and use one spoonful at a time of almond or your preferred nut butter, placing on top of the frozen chocolate. Ensure again it is spread evenly, ensuring it touches all the edges.
7. Place cupcake tin in freezer for 20 minutes to one hour or until set.
8. Once set, repeat steps 2-5 to top the cup and sprinkle with a bit of sea salt and coconut flakes.
9. Serve and enjoy! These should keep in the freezer for 1-2 weeks in a freezer safe bag or container.

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