These no-bake chocolate peanut butter cups get their crunch from popped amaranth! An ancient grain that most kids have never heard of and makes for a yummy crispy chocolate cup!
Chocolatey, peanut buttery and fun! These amaranth peanut butter cups are so fun and land in the middle of how I think about desserts– sometimes I want something super indulgent and sometimes I want something I can feel good about.
The crunch comes from popped amaranth, which is packed with protein, fiber and iron. One serving contains 3.25 mg of iron, or about 18% of the DV.
Popped Amaranth
When you heat amaranth in a dry pan, it pops just like popcorn in about 30 seconds. Going from tiny seeds to light, airy, little puffs!
Use popped amaranth in granola, in yogurt, mixed into energy balls or in these chocolate peanut butter cups.
Tips for Success
- Pop the amaranth in small batches. This is the most important tip. If you add too much at once, it won’t pop evenly and some seeds will burn. I use 1 tablespoon at a time. When I tried 2 tablespoons at a time, the amaranth burned!
- Use a very hot, completely dry pan. Don’t grease it, you just a hot pan. You’ll know it’s ready when a few seeds start popping immediately after you add them. If amaranth doesn’t pop in the first few seconds, your pan isn’t hot enough.
- Work quickly. Once they start popping, they’re done in about 20-30 seconds. I have a bowl next to the stove that I can quickly add the amaranth to and then repeat as I cook.
- Use a silicone mold or mini muffin tin. A silicone tray makes getting them out so much easier. A mini muffin tin lined with cupcake liners works too.
More Dessert Recipes:
- Chocolate Tofu Pudding
- Chickpea Chocolate Peanut Butter Balls
- Vegan Chocolate Raspberry Pie
- Chocolate Protein Powder
- Vegan Chocolate Chip Cookies
- Dirt Cake
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Crispy Chocolate Peanut Butter Cups
Equipment
- Mini Cupcake Pan
Ingredients
- 1/2 cup amaranth
- 12 ounce bag chocolate chips
- 8 tablespoons peanut butter
Instructions
- Heat a dry skillet over medium heat for about 5 minutes; the pan needs to be already hot before you add the amaranth. Have a fitted lid nearby and a bowl!
- One tablespoon at a time, add the amaranth into the skillet, shake and then quickly cover. The amaranth will start to pop right away and cook for about 30 seconds, until most of the amaranth is popped. It's OK if some are not popped.
- Transfer the popped amaranth into a bowl and repeat a tablespoon at a time until all the amaranth is popped.
- Melt the chocolate! In a large bowl, melt the chocolate either using a double boiler or in the microwave. If you want to use the microwave, then cook for 30 seconds, remove and stir vigorously, then repeat for another 30 seconds, removing and stirring each time.
- Once all the chocolate is melted, stir in the popped amaranth.
- Line a mini cupcake pan with liners for easy removal. Add about 1 teaspoon of the amaranth mixture into each cupcake section, then bang the pan to even out the chocolate. Add a scant 1 teaspoon of peanut butter to the chocolate and bang the pan again. Repeat with the final chocolate, about 1 teaspoon, then bang the pan to evenly distribute the chocolate on top.
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