These Chocolate Quinoa Puff Cups are a delicious no-bake treat that combines rich chocolate with crunchy puffed quinoa for a nutritious indulgence. Ready in under an hour with just 3 core ingredients, these cups make the perfect snack for busy days or when you need a quick chocolate fix. The puffed quinoa adds a delightful crunch while boosting protein and fiber content!
Looking for more easy gluten-free recipes? Try my Buffalo Breaded Chicken with Celery Slaw for a savory option that's just as simple to make.
Why You'll Love This Recipe
These chocolate quinoa puff cups are about to become your new favorite treat because they're:
- Quick and easy to make with just 3 main ingredients
- No-bake and ready in under an hour
- Naturally gluten-free
- High in protein and fiber from the puffed quinoa
- Customizable with your favorite toppings
- Perfect for meal prep and snacking
Need a refreshing dinner idea after enjoying these treats? My Cucumber Chicken Salad Recipe is light and satisfying.
What is Puffed Quinoa?
Puffed quinoa is simply quinoa that has been heated under pressure until it "pops" and expands, creating a light, airy texture. It maintains all the nutritional benefits of regular quinoa but in a crunchy, cereal-like form that's perfect for recipes like these chocolate cups.
Quinoa itself is a complete protein containing all nine essential amino acids, making these treats not just delicious but nutritionally valuable. Each cup packs a surprising amount of protein, fiber, and essential nutrients.
Ingredients for Chocolate Quinoa Puff Cups
- 1 cup puffed quinoa - The star ingredient that adds a satisfying crunch and protein boost
- 1 ½ cups chocolate chips - Use semi-sweet, dark, or milk chocolate based on your preference
- 1 tablespoon coconut oil - Helps the chocolate melt smoothly and gives a subtle flavor
- Toppings: coconut flakes, chopped cashew nuts, freeze-dried raspberries - These add extra texture, flavor, and visual appeal
Equipment
- Silicone muffin pan - Silicone makes removing the cups incredibly easy without sticking
- Microwave-safe bowl - Essential for melting the chocolate and coconut oil together
- Mixing spoon - For folding the quinoa into the chocolate mixture
- Measuring cups - To ensure accurate proportions for best results
If you're looking to expand your kitchen collection, these items work wonderfully for many other recipes like my Gluten-Free Egg Bites.
Instructions
- Prepare the molds: Line a silicone muffin pan with a light mist of nonstick spray if desired (optional). Set aside.
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 20–30 second bursts, stirring in between, until smooth.
- Mix: Stir the puffed quinoa into the melted chocolate until fully coated.
- Fill the molds: Spoon the mixture into each silicone cup, filling about ¾ full. Tap the pan lightly on the counter to settle the mixture.
- Top: Sprinkle coconut flakes, chopped cashews, and freeze-dried raspberries over each cup. Press toppings down gently so they stick.
- Set: Refrigerate for about 30–45 minutes, or until firm.
- Serve: Pop out of the molds and enjoy! Store leftovers in an airtight container in the fridge.
Tips for Perfect Chocolate Quinoa Puff Cups
- Chocolate selection matters: Higher quality chocolate will give you a smoother texture and richer flavor
- Don't overheat the chocolate: Melt it slowly to prevent scorching
- Mix gently: When incorporating the puffed quinoa, fold it in carefully to maintain its light, airy texture
- Customize your toppings: Get creative with different nuts, dried fruits, or even a sprinkle of sea salt
- Proper storage: Keep these cups refrigerated to maintain the perfect texture, especially in warmer weather
Variations to Try
- Peanut butter lover: Add a tablespoon of peanut butter to the melted chocolate
- Mint chocolate: Add a few drops of peppermint extract to the chocolate mixture
- Berry blast: Use white chocolate and mix in freeze-dried berries
- Coconut dream: Add coconut extract and extra coconut flakes
- Trail mix style: Mix in some chopped dried fruits and various nuts
Frequently Asked Questions
Puffed quinoa is available at most health food stores, in the cereal aisle of well-stocked supermarkets, or online. Look for it near other puffed grains or in the breakfast cereal section.
While it's possible to make it at home, store-bought puffed quinoa tends to have a better texture for this recipe. If you want to try making it yourself, use a dry, heavy-bottomed skillet on medium-high heat and stir small batches continuously until the quinoa pops.
When stored in an airtight container in the refrigerator, these chocolate quinoa puff cups will stay fresh for up to 1 week. They can also be frozen for up to 3 months.
Yes, but line it with paper liners to make removal easier. Silicone is recommended because it allows for the smoothest release.
It can be! Simply use vegan chocolate chips to make this recipe completely plant-based.
Easy 3-Ingredient Chocolate Quinoa Puff Cups
Equipment
- Silicone muffin pan
- Microwave-safe bowl
- Mixing spoon
- Measuring cups
Ingredients
- 1 cup puffed quinoa
- 1 ½ cups chocolate chips semi-sweet, dark, or milk — your choice
- 1 tablespoon coconut oil optional, for smoother melting
- Toppings: coconut flakes chopped cashew nuts, freeze-dried raspberries
Instructions
- Line a silicone muffin pan with a light mist of nonstick spray if desired (optional). Set aside.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 20–30 second bursts, stirring in between, until smooth.
- Stir the puffed quinoa into the melted chocolate until fully coated.
- Spoon the mixture into each silicone cup, filling about ¾ full. Tap the pan lightly on the counter to settle the mixture.
- Sprinkle coconut flakes, chopped cashews, and freeze-dried raspberries over each cup. Press toppings down gently so they stick.
- Refrigerate for about 30–45 minutes, or until firm.
- Pop out of the molds and enjoy! Store leftovers in an airtight container in the fridge.
Notes
Store in the refrigerator for up to a week
Freeze for longer storage (up to 3 months)
Experiment with different toppings like crushed nuts, dried fruits, or a sprinkle of sea salt
For a vegan version, use dairy-free chocolate chips
