I unfortunately spent most of my Saturday on my couch sleeping, watching TV, and blowing my nose. I guess you could say that I was recuperating from my cold or whatever it was that made me feel so crummy. Food tasted bland and water tasted bitter. It was not my favorite Saturday.
Today I felt well enough to attempt this bold sweet treat pictured above. Think Crunch bar meets Reeses Peanut Butter Cup! They both ran smack into each other and fused into the peanut buttery, chocolate-y, crunchy beauty above! These peanut butter cups are naturally sweetened, protein packed, and nutritious, I’d definitely recommend making this ‘candy’. See recipe below to make these. You’ll need a cupcake pan and cupcake cups.
- 1/2 cup all natural unsalted peanut butter
- 1 TBSP honey
- 1 cup uncooked quinoa
- 2-3 cups dark chocolate chips
- 2 TBSP olive oil
- Heat a medium pot or pan and toast the quinoa for about 5-10 minutes on medium heat. Constantly stir the quinoa so that it doesn’t burn. When the quinoa is brown, remove it from the heat.
- Mix the quinoa with the peanut butter and honey. Line the cupcake pan with cupcake cups (line about 12). Scoop the quinoa mixture (about 1 tablespoon) into the cups and make sure the mixture is spread so that it coats the entire bottom. Do this until there is no more mixture left.
- Mix the chocolate chips with the olive oil, microwave in 20-30 second intervals until the chocolate is completely melted. Spoon the melted chocolate over the quinoa so that it completely coats the quinoa.
- Put the tray into the fridge so that the peanut butter cups are chilled and hardened. Once they’re hardened, they’re ready to be eaten!
These peanut butter cups are loaded with protein and fiber. Not to mention that they’re also delicious! They’re ideal snacks for kids to pack in their lunch boxes since they’re low sugar and healthy.
Anyways, I hope you all had a fantastic weekend filled with sunshine and fresh air!