See also: how to eat an obnoxious amount of snacks.
Because that is totally going to happen here.
It’s your dream snack, right? Definitely mine—right up there with mini peanut butter cups tossed into a bowl of hot popcorn. (Psst: try it.)
Here’s the Friday question: have you tried Trader Joe’s milk chocolate jumbles? They’re little pecan turtle–style bites with toasted quinoa, and I was determined to recreate them.
But I got hung up on keeping the caramel gooey and coating both sides in chocolate, so I pivoted to a simpler plan: a copycat jumble cup with a gooey center. That sounded so much easier.
Then I spotted the cashew butter in the pantry. It’s been a current favorite—so good with apples—so I knew it had to be the filling. Cashew butter is slightly sweeter than almond butter, which pairs beautifully with dark chocolate.
And quinoa!
Toasting uncooked quinoa makes it pop and get delightfully crunchy—almost like homemade cereal. The texture is fantastic, so if you don’t love quinoa in its mushy, cooked form, this is a great way to enjoy it.
These cups are a tasty way to get some protein too: the quinoa adds a complete protein element. What more could you want in a snack?
Now, what are you doing this weekend? Besides making ten batches of grown-up peanut butter cups, that is.
{and maybe sipping one of those paloma cocktails.}
Toasted Quinoa Cashew Butter Cups
Yield:
8
large cashew butter cups, about 14 small cups
1 hour
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Ingredients
-
10
ounces
high-quality dark chocolate,
I used 75% -
2
tablespoons
coconut oil -
1/2
cup
cashew butter -
1/4
cup
rinsed uncooked quinoa
Instructions
-
Melt the chocolate in the microwave (30 seconds at 50% power several times, stirring between each interval) or in a double boiler. Stir in the coconut oil until smooth.
-
Line a muffin pan with liners. Spoon 1 to 2 tablespoons of melted chocolate into each liner and use a pastry brush or the back of a spoon to coat the sides. Let the chocolate set — refrigerate or freeze to speed this up.
-
Toast the rinsed, uncooked quinoa in a dry skillet over medium heat, stirring often, until it becomes fragrant and begins to pop, about 5 to 6 minutes. Remove from heat and let cool briefly.
-
Warm the cashew butter slightly in the microwave or in a small saucepan so it’s easy to stir. Mix in the toasted quinoa. Spoon 1 to 2 tablespoons of the cashew butter–quinoa mixture into each chocolate-lined cup. Chill until the filling is firm, about 30 minutes.
-
Finish by spooning the remaining melted chocolate over each filled cup to seal. Return to the fridge until fully set. Enjoy!
Dessert
American
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I appreciate you so much!
Can we puh-lease call this a health food? Thank you.