Vegan Almond Butter Cups with Crispy Quinoa

These vegan almond butter cups are a spin on the classic Reese's candy, but with a healthy and unique spin. You'll love the fluffy almond butter center!

Reese's are hands down one of my favorite candies of all time. I love the combination of peanut butter and chocolate. Love that they're a sandwich and you get the flavor combo in every bite. Love that they're portable. Love that they're sweet. Love that they're not pure sugar. I love pretty much everything about them.

Well, except for the ingredient list.

While I admit they aren't the worst option on the market, not only is there milk inside, making them not so friendly for my dairy-free lifestyle, but there is definitely way too much sugar in there for my liking. But since they're a pretty epic sweet treat, I decided it would be fun to remake them and give you a healthy, vegan spin on this classic candy.

One of the things that stands out to me about Reese's cups is the fluffy peanut butter layer. It's fluffier than just regular peanut butter; it doesn't ooze over the sides when you bite into it and it doesn't really seem to melt. What's their secret? Coconut flour!

…okay KIDDING! (although that would be pretty amazing) My secret to a perfectly fluffy interior nut butter layer actually is coconut flour though! 😉

My coconut flour of choice is from Bob's Red Mill who I have partnered up with today for this recipe. I've tested a bunch of different coconut flours and theirs is definitely my favorite. It has an awesome texture, makes the most fluffy pancakes and as it turns out also helps turn almond butter in a fluffy candy filling.

So that's what we're doing here today: making vegan almond butter cups with a fluffy filling!

Oh but wait…there's one more thing that makes these almond butter cups the best thing ever. Quinoa crispies!

You guys know how much I love adding quinoa crispies to things and these cups were the perfect place. We just stir them into the filling and it's perfection.

The center is light and fluffy but then there is a little crunch. Kind of like if a chocolate crunch bar and a peanut butter cup hooked up. Their two worlds would collide and create these amazing treats.

So now it's your turn…

What is your favorite candy that you would like to see made healthier? I'm open to suggestions because playing with sweets just so happens to be one of my fave things ever!

xo Alyssa

More Homemade Candy Recipes to try:

• No-Bake Snickers Banana Bites
• Dark Chocolate Almond Butter Cups
• 4-ingredient Almond Butter Truffles
• 3-Ingredient Nutella Freezer Fudge
• Chocolate-Covered Peanut Butter Balls
• Chocolate Peanut Butter Vegan Rice Crispy Treats

Vegan Almond Butter Cups with Crispy Quinoa

The center is light and fluffy but then there is a little crunch. Kind of like if a chocolate crunch bar and a peanut butter cup hooked up. Their two worlds would collide and create these amazing treats.

Prep Time 1 hour

Cook Time 5 minutes

Total Time 1 hour 5 minutes

Servings 30 cups

Calories 55kcal

Author Alyssa Rimmer

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3.80 from 5 votes

Ingredients

• 8 oz vegan dark chocolate
• 1/4 cup almond butter or mixed nut butter
• 1 tablespoon pure maple syrup
• 1 - 2 teaspoon coconut flour*
• 1/4 teaspoon sea salt
• 1 tablespoon quinoa crispies
• Flaked sea salt to garnish optional

Instructions

• In a heat proof bowl melt the chocolate over a double boiler (or in the microwave). Once melted, using a silicone candy mold (in whatever shape you want!) or mini muffin tin lined with small paper liners, fill each cup with about 1/2 teaspoon of the melted chocolate. Pop the mold into the freezer for 30 minutes to set.
• Once the chocolate has set, mix together the almond butter, maple syrup, coconut flour and salt until it comes together to form a thick paste. Fold in the quinoa crispies.
• Take 1/4 teaspoon of this mixture between your fingers and roll it into a little ball. Place the ball in the center of the chocolate, then press it down slightly with your finger. Repeat with the rest of the batch.
• Cover the almond butter mixture with 1/2 - 3/4 teaspoon of melted chocolate and repeat until all the candies are covered. Sprinkle with sea salt if desired and place the molds back into the freezer for another 30 minutes.
• Remove and pop the candies out the molds and enjoy!
• These are best stored in the fridge or freezer and last for up to 1 week in the fridge and 1 - 2 months in the freezer.

Video

Notes

The amount of coconut flour you need will depend on how creamy your almond butter is. Start with 1 teaspoon and then add more if necessary.

Nutrition

Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 17mg | Sugar: 4g | Calcium: 18mg | Iron: 0.6mg

This post was written in partnership with Bob’s Red Mill, who is a company that I absolutely adore! Thank you for supporting the companies I believe in! xo

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