Go Back
Nut Butter Cups
Prep Time
5 mins
Cooling Time
35 mins
Total Time
5 mins

A nut butter cup with the base made from almonds, cashews, and peanuts + quinoa. Topped with dark chocolate bark and a sprinkles for an extra crunch. 

Course: Dessert
Cuisine: American
Keyword: Almond Pulp, Dark Chocolate Sea Salt, Homemade Almond Milk
Servings: 16 cups
Calories: 200 kcal
Author: morganicmind
  • 1 cup Almond Pulp from homemade almond milk
  • 1 1/4 cup Roasted Cashews blended (lightly salted)
  • 1 Tbsp Honey
  • 2 Pitted Dates optional
  • 1/4 cup Organic Creamy Peanut Butter
  • 1-2 Tbsp Puffed Quinoa optional*
  • 1/3 cup Dark Chocolate Bark I used Trader Joe's 73%**
  • Sprinkles optional
  • Salt for garnishing
  1. Blend the cashews in a food processor until creamy. This may take anywhere from 3-5 minutes. You may use a blender, but I find that my food processor works best.
  2. Once creamy, add the almond pulp to the cashew butter and pulse for 7 pulses.
  3. Add in the honey, dates (optional), and peanut butter. Pulse until incorporated and smooth. The dates will give the base of the dessert a texture similar to an RX Bar (chewy/sticky). Feel free to omit if you'd prefer a more creamy base.
  4. Transfer the mixture into a bowl and use a spatula to mix in the puffed quinoa. Again, this is optional but adds an extra crunch! Option to use a crispy cereal instead.
  5. Take a cookie scoop and scoop the mixture into individual muffin liners. (The reusable ones I use are linked in the blog post).
  6. Press each scoop into the liners to flatten out edge to edge.
  7. Melt the chocolate for 30 seconds at a time in the microwave (stir after 30 seconds).
  8. Drizzle the chocolate over the base and add sprinkles (optional) and a touch of sea salt.
  9. Place in the refrigerator or freezer for 30 minutes.***
Puffed Quinoa
  1. Quinoa

    Add 1-2 Tbsp quinoa to a large pot on medium high heat until the quinoa starts to pop (continue to shake the pot so they don’t burn). Should take about 2-5 minutes. 

    Add each batch (but reserve about 1 tsp) to the chocolate and almond butter. (I personally used multi colored quinoa and popping it made it look no different than how it looks raw).

Recipe Notes

*Puffed quiona is optional but just adds an extra crunch. Feel free to use rice krispies or something similar. **Any chocolate will work. I like the dark chocolate because it's not as sweet/sugary. ***I keep mine in the freezer. They've lasted longer than a week there in a sealed container! The freezer also takes away a little of the the RX bar-like texture if you used dates.