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1.8K Views 2 years ago

PB and J Cups with Crunchy Quinoa
[Vegan]

PL By: Phoebe Lapine

Author Bio

Carbivore is a new way to reclaim your favorite comfort foods without the consequences. Whether... Read More

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PB and J Cups with Crunchy Quinoa [Vegan]

12

Ingredients You Need for PB and J Cups with Crunchy Quinoa [Vegan]

1/3 cup Raspberry-Chia Jam or store-bought raspberry jam
1/4 cup uncooked quinoa
9 ounces dark chocolate chips (about 1 1/2 cups) or roughly chopped baking chocolate (see headnote)
1/3 cup smooth peanut butter
3 tablespoons unsweetened nondairy milk
1/2 teaspoon coarse sea salt

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How to Prepare PB and J Cups with Crunchy Quinoa [Vegan]

Make the Raspberry-Chia Jam, if not using store-bought. Set aside in the fridge to cool.
Line a standard cupcake or muffin tin with paper liners. Clear enough space in the refrigerator to fit the pan.
Place a large shallow saucepan over medium heat. Once quite hot (water droplets should sizzle), add the qui- noa to the hot pan in an even layer. It should start to pop immediately, like popcorn. Cook, shaking the pan every 30 seconds to redistribute, and adjusting the heat if the quinoa begins to darken too quickly, until the popping slows, about 3 minutes. Transfer the quinoa to a bowl.
Place a scant 1 tablespoon of chocolate in the center of each liner. Using a spoon, in a swirling motion from the center, encourage the chocolate to spread evenly across the bottom, trying to get it as thin as possible. Then, with the side of your spoon, push the chocolate 1⁄4 inch up the sides of the liners. You want to have a hollow chocolate cup to hold the filling. Refrigerate the tin for at least 10 minutes, or until the chocolate is firm. Reserve the remaining chocolate.
In a small bowl, whisk the peanut butter and nondairy milk until completely smooth and pliable.
Remove the tin from the refrigerator. Place 1 heaping teaspoon of the peanut butter mixture in the center of the chocolate cups, flattening it as best you can, followed by 1 scant teaspoon of jam, keeping it in the center.
Reheat the remaining melted chocolate for 15 seconds if it’s firmed up (you want it very runny), and add another tablespoon to the center of each cup so it completely cov- ers the filling. Use your spoon to nudge the chocolate to spill into the corners, being careful not to expose the jam beneath the surface (if you do, don’t worry, you’ll cover any mistakes in the next step).
Top the cups with a sprinkle of puffed quinoa and coarse sea salt. It will look almost like a quinoa nonpareil!
Return the tin to the refrigerator until firm, about 10 min- utes more. Remove the PB & J cups from the pan, in their lin- ers, and refrigerate in an airtight container for up to 2 weeks.

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