Crispy Peanut Butter Cups

Gosh. Thank you all for your support + sweet words about Monday's announcement. I can't tell you how much it means. I'm overwhelmed by your kindness. Thank you! 

To show my gratitude for your constant support over the years, I made these Crispy Peanut Butter Cups to share with you today. I only wish I could deliver a batch straight to your front door.

Homemade Crispy Peanut Butter Cups with Toasted Coconut + Quinoa |

Peanut butter cups are an absolute staple in this house. Just like flour, salt, cinnamon, and eggs. You'll always find peanut butter cups in the freezer over here and they always have salt on top. They probably also all have bites taken out of them because I'm constantly like, I'll just have a little bite. And I'll just have another little bite. Repeat. Every single day.

They're the perfect satisfying treat after a meal with their crunchy, creamy, salty + sweet characteristics. 

Crispy Peanut Butter Cups with Toasted Quinoa |

But today I took things one step further. I made crispy peanut butter cups with the addition of toasted quinoa and coconut. 

Seriously. Quinoa that is 100% crispy! It's kind of amazing. They add a super crunchy bite to these cups, along with the softer crunch from the coconut.

Dark Chocolate Crispy Peanut Butter Cups |

You can use homemade or store bought peanut butter for this recipe. Just make sure it's not super oily or drippy. You want it nice and thick. I usually process my homemade peanut butter until it's drippy but for this batch I stopped just before that happened.

Homemade Peanut Butter for Crispy Peanut Butter Cups |

I can't stress the addition of flaked sea salt enough. It's KEY! But if you don't like sea salt on desserts (gasp! mom! looking at you!), then adding sprinkles or chopped peanuts would be just as fun and only slightly less delicious.

Crispy Peanut Butter Cups with Sea Salt |

If you want a thicker chocolate ratio, simply melt more chocolate and add more to the bottom + top. Pretty easy.

Homemade Crispy Peanut Butter Cups |

I tend to go a little thinner with the chocolate and a little thicker with the peanut butter filling.

Quinoa + Coconut Crispy Peanut Butter Cups |

Print Recipe!

Crispy Peanut Butter Cups

gluten-free, vegan

  • 1/2 cup pre-cooked quinoa (cooled)
  • 2 teaspoons muscovado sugar (or other sugar)
  • 1 tablespoon softened unrefined coconut oil, divided
  • 1/2 cup unsweetened shredded coconut
  • 1 heaping cup dark chocolate chips (vegan if desired)
  • 1/ 4 cup thick creamy peanut butter (homemade is fine, not oily/drippy)
  • flaked sea salt

Preheat your oven to 300° F. Toss 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 a 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, 3 tablespoons toasted quinoa, and 1/4 cup toasted coconut. The mixture will be very thick.

Spoon about 2-3 teaspoons of melted chocolate into each muffin liner and spread to cover the bottom. Take about 1 tablespoon of the peanut butter mixture and form into a ball then flatten to about 1/4-inch thickness. Place over the melted chocolate, then spoon about 1 tablespoon (or so) of chocolate over the peanut butter. Tap the chocolate with your spoon to help spread. Add more chocolate if needed. If you have more chocolate and PB filling leftover, simply make a few more. 

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.


  • You will probably have some of the peanut butter mixture left over. Store in a sealed container and use as a spread or on top of oatmeal.
  • Use the leftover crispy quinoa and coconut as toppings for sweet or savory meals.
Crispy Peanut Butter Cups with Quiona + Coconut |

Don't miss Angela's cookbook update with even more details about our collaboration + sneak peek photos!


No-Bake Peanut Butter “Cookies” with a Chocolate Drizzle

We’re talking snacks today!

No-Bake Peanut Butter “Cookies” with a Chocolate Drizzle | #vegan #glutenfree

Remember the cookie-looking-things I teased you with on the photography post recently? Well, I have that recipe to share with you today along with 4 other fun, easy, and tasty snack ideas over on Craftsy.

Perfect for when you’re on-the-go or just plain hangry.

No-Bake Peanut Butter “Cookies” with a Chocolate Drizzle | #vegan #glutenfree

Let’s start with these little guys first. While these may look like your typical, run of the mill no-bake cookie these are a bit different.

They’re not just made up of ground peanuts and dates. No, no, no. They’re also packed with actual drippy peanut butter. So pretty much a peanut butter lover’s dream.

No-Bake Peanut Butter “Cookies” with a Chocolate Drizzle | #vegan #glutenfree

And, for extra satiation I’ve added oats! Man do I love oats. In any form. At any time. The texture is a bit thicker and sturdier than most no-bake cookies I’ve made before and I decided to flatten them a bit to look like cookies and finish them off with a drizzle of chocolate.

No-Bake Peanut Butter “Cookies” with a Chocolate Drizzle | #vegan #glutenfree

Chocolate drizzle pro-tip: Pour your melted chocolate into a small sealable plastic bag and cut off a tiny tip from the end. Gently squeeze the chocolate out of the cut end and there you go! Melted chocolate can tend to get globby [real word? no.] so I like using this method easy method, which you can see 2 photos above.

No-Bake Peanut Butter “Cookies” with a Chocolate Drizzle | #vegan #glutenfree

Store these babies in the fridge and they’ll keep for a couple weeks.

For other easy snack ideas and to get the details for this recipe head on over to the Craftsy blog and check it out! 5 Easy Homemade Snack Ideas + a No-bake Peanut Butter Cookie Recipe

No-Bake Peanut Butter “Cookies” with a Chocolate Drizzle | #vegan #glutenfree

What else have I been up to over on the Craftsy blog? Well, I’ve gotten a little behind in telling you so today I’ll catch you up!

1 // You can find a FREE eGuide all about doughnuts with contributions from myself, Lyndsay, Ashley, and Jessie. Download the eGuide right here ---> Delicious Doughnut Recipes You Can Make at Home It’s filled with step-by-step recipes, photos, and tons of tips!

Delicious Doughnut Recipes You Can Make at Home FREE eGuide download! |

2 // I also shared a recipe for Simple Homemade Kale Pesto. Pesto has become a new staple in my fridge, as you are probably aware.

Simple Homemade Kale Pesto |

3 // I gave a refresher on how to make Homemade Peanut Butter. Perfectly drippy every time!!

Homemade Peanut Butter |

4 // If you still haven’t tried making Overnight Oats summer is the perfect time to give it a go! You can whip it up in a couple minutes and then it “cooks” overnight in the fridge. I shared recipes for a vegan and non-vegan version right here: Make-Ahead Oatmeal: A Quick & Healthy Breakfast Two Ways

Make-Ahead Oatmeal 2 Ways |

Too much for a Monday?

Ehhh, I think you can handle it.