These no-bake chocolate puffed quinoa cups combine dark chocolate, peanut butter, crispy puffed quinoa, walnuts and hemp hearts. They're incredibly easy to make, with no baking required, and have the most satisfying crunch when you bite into them.
No-Bake Chocolate Puffed Quinoa Cups At A Glance
✅ Recipe Name: No-Bake Chocolate Puffed Quinoa Cups
🕒 Ready In: Approximately 15 minutes prep, plus 45 to 60 minutes chilling
👪 Serves: 12 chocolate cups
🍽 Nutrition: Approximately 311 calories, 7.6 grams protein, 5.8 grams fiber and 24.2 grams carbohydrates per cup
🥣 Main Ingredients: Dark chocolate, crispy puffed quinoa, peanut butter, walnuts and hemp hearts
📖 Dietary Info: Vegetarian, no-bake, contains peanuts and walnuts
⭐ Why You'll Love It: Chocolate, crunchy quinoa and nuts, all mixed together in one bowl. Plus, there's no oven required!
One of my all-time favorite treats is a chocolate Rice Krispie treat, and these chocolate puffed quinoa cups remind me of exactly that! I've made a few ingredient swaps, using crispy puffed quinoa, peanut butter, walnuts, and hemp hearts to add more fiber, protein, and healthy fats. The result is a deliciously crunchy chocolate treat that's also a little more filling if you are having it for dessert.
And I love how easy they are to make. Just melt the chocolate, stir everything together, spoon the mixture into a muffin tray, and pop it in the fridge to set. That's it! No baking, no fuss, and hardly any washing up.
More Puffed Quinoa Recipes You'll love
- My 2-Ingredient Undercover Dupe Chocolate Quinoa Crisps. I can't get undercover crisps where I live, so I love to make these instead
- My No-Bake Salted Caramel Chocolate Quinoa Crisps - these are similar to your regular chocolate quinoa crisps but with a surprise caramel filling that is irrestistible!
And if you're in the mood for another chocolate treat, you might also enjoy my chocolate peanut butter hemp seed bars, which have a softer, fudgier texture, or my healthy rocky road for more chocolatey crunch.
Jump to:
- No-Bake Chocolate Puffed Quinoa Cups At A Glance
- More Puffed Quinoa Recipes You'll love
- Recipe Nutrition Highlights
- Key Ingredients & Substitutions
- How To Make Chocolate Puffed Quinoa Cups
- Video: How to Make Chocolate Puffed Quinoa Cups
- Expert Tips for Making This Recipe
- Storage
- Recipe FAQs
- More Healthy-ish Dessert Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Recipe Nutrition Highlights
- Fiber: Each cup provides approximately 5.8 grams. Fiber supports digestive health, and getting enough of it is also important for heart health. The dark chocolate, puffed quinoa, nuts and seeds all contribute.
- Plant-based protein: There's approximately 7.6 grams per cup, thanks to the combination of quinoa, peanut butter, hemp hearts and walnuts. I wouldn't call them a high-protein snack, but it's a nice extra.
- Unsaturated fats: Walnuts, peanut butter and hemp hearts provide unsaturated fats. These are generally better for heart health when they replace saturated fats. The dark chocolate does contribute saturated fat too.
- Minerals: The chocolate, quinoa, nuts and seeds contribute minerals including iron and magnesium.
Nutrition information was calculated using Cronometer, a nutrition tracking tool that uses the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use. Food is much more than just numbers though, so use these as a guide rather than a rule.
These are fairly substantial cups at approximately 311 calories each. You can use smaller silicone molds if you'd prefer a smaller portion.
Key Ingredients & Substitutions
- Dark chocolate: This is what holds the cups together once they've set. I used dark chocolate chips, but chopped dark chocolate should also work. Choose one you enjoy eating, since the chocolate flavor really comes through.
- Crispy puffed quinoa: This is the ingredient that makes the biggest difference to the texture. I use Z Natural Foods Organic Crispy Puffed Quinoa (affiliate link). It's already crispy straight from the bag, so there's no need to toast it in a pan or oven, or prepare it in any other way before adding it to the chocolate. I've also found that this particular brand stays crunchy in the fridge and freezer. I can't guarantee the same result with other brands, as some puffed quinoa is softer. Ready-to-eat crispy brown rice cereal also works as an alternative measured by volume.
- Peanut butter: Smooth peanut butter blends easily into the melted chocolate.
- Walnuts: I use chopped walnuts but you can swap for any nut you prefer.
- Hemp hearts: These are shelled hemp seeds. They have a mild nutty flavor and contribute some protein, unsaturated fats and minerals.
- Flaky sea salt: Optional, but a tiny sprinkle on top brings out the chocolate flavor.
How To Make Chocolate Puffed Quinoa Cups
Below are the simple steps for how to make this recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Prepare the tray. Put a 12-cup silicone muffin tray on a flat baking sheet so it's easy to transfer to the fridge. Or line a regular muffin tin with paper liners.
- Melt the chocolate and peanut butter. Add both to a microwave-safe bowl and heat in 20 to 30 second bursts, stirring between each, until smooth. Short bursts help avoid overheating the chocolate.
- Add the crunchy ingredients. Gently fold in the puffed quinoa, hemp hearts and chopped walnuts until everything is coated in chocolate.
- Fill the molds. Divide the mixture evenly between 12 muffin molds and press down gently with the back of a spoon. Sprinkle with flaky sea salt, if you like.
- Chill. Refrigerate for approximately 45 to 60 minutes, or until firm. Pop the cups out of the molds and enjoy.
Video: How to Make Chocolate Puffed Quinoa Cups
Watch the video below to see how I make chocolate puffed quinoa cups. I hope it inspires you to give this recipe a try!
Expert Tips for Making This Recipe
Make sure your quinoa is crispy. Regular raw quinoa is not suitable, and softer puffed quinoa may not give you the same result. I recommend the ready-to-eat brand I used.
Melt the chocolate gently. Heat it in short bursts and stir often to avoid scorching it.
Chop the walnuts quite small. This helps distribute them through the mixture so you get a little crunch in every bite.
Fold rather than stir aggressively. You want to coat the puffed quinoa without crushing it.
Don't pack the cups too tightly. Press just enough for the mixture to hold together
Storage
Fridge: Keep the cups in an airtight container in the refrigerator. The puffed quinoa brand I use stays crunchy after chilling.
Freezer: You can also store them in a freezer-safe airtight container (for up to 3 months). I've found the cups keep their crunch after freezing.
Recipe FAQs
Yes. Use a mini silicone muffin tray and divide the mixture into more portions. You'll get smaller cups, and the nutrition per piece will change accordingly.
It could be the type of puffed quinoa. Some brands are softer, whereas the crispy variety I recommend gives the result shown here. You also don't need to toast the brand I use before adding it to the chocolate.
📖 Recipe
No-Bake Chocolate Puffed Quinoa Cups.
Equipment
- 12-cup silicone muffin tray (or regular muffin tin and paper liners)
Ingredients
- 360 grams dark chocolate chips 2 cups
- 65 grams smooth peanut butter ¼ cup
- 150 grams ready-to-eat crispy puffed quinoa 2½ cups
- 30 grams hemp hearts ¼ cup
- 60 grams chopped walnuts ½ cup
- Flaky sea salt optional, for topping
Instructions
- Place a 12-cup silicone muffin tray on a flat baking sheet. Alternatively, line a regular muffin tin with paper liners.
- Add the chocolate chips and peanut butter to a microwave-safe bowl. Microwave in 20 to 30 second bursts, stirring between each, until smooth.360 grams dark chocolate chips, 65 grams smooth peanut butter
- Add the crispy puffed quinoa, hemp hearts and chopped walnuts. Fold gently until evenly coated in chocolate.150 grams ready-to-eat crispy puffed quinoa , 30 grams hemp hearts , 60 grams chopped walnuts
- Divide the mixture evenly between the 12 molds. Press gently with the back of a spoon.
- Top with a small pinch of flaky sea salt, if using.Flaky sea salt
- Refrigerate for approximately 45 to 60 minutes, or until completely firm. Remove from the molds.
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