Easy 3-Ingredient Chocolate Quinoa Puff Cups
These no-bake Chocolate Quinoa Puff Cups combine rich chocolate with crunchy puffed quinoa for a protein-packed treat that's gluten-free and ready in under an hour!
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
For the best flavor, use high-quality chocolate
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
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
Tried this recipe?Let us know how it was!