Saturday, 19 January 2008

Crispy Peanut Butter Cups

1/2 cup pre-cooked quinoa (cooled)
2 teaspoons sugar
1 tablespoon softened unrefined coconut
   oil, divided
1/2 cup unsweetened shredded coconut
1 heaping cup dark chocolate chips
1/ 4 cup thick creamy peanut butter
flaked sea salt


  • Preheat your oven to 300° F. 
  • Toss pre-cooked 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 another 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, toasted quinoa and coconut. The mixture will be very thick.
  • Spoon about 2 teaspoons of melted chocolate into each muffin liner and spread to cover the bottom & up the sides a bit. 
  • Take about 1 tablespoon of the peanut butter mixture and place over the melted chocolate (use it all up), then spoon about 1 tablespoon of chocolate over the peanut butter. Tap the chocolate with your spoon to help spread. 
  • 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.