If you want a little twist on the traditional homemade peanut butter cup, these are your jam! The popped amaranth gives the slightest impression of a certain candy bar whose name rhymes with "munch."
Popped Amaranth Peanut Butter Cups [Vegan, Gluten-Free]
- 1/3 cup amaranth
- 1 1/2 cups dark chocolate, chopped
- 1 tablespoon coconut oil
- 1/2 cup peanut butter
- Heat a skillet over medium-high heat, add a tablespoon of amaranth and cover with a lid. The grains should start popping right away, you will notice they pop and look like little white beads. If they start browning and smoking, your pan is too hot! Take the grains out, turn down the heat, and let it cool off a bit. Once you get the hang of it, keep popping the amaranth in batches (only pop 1 tablespoon at a time), until all the grains have been popped. Set aside.
- In a small saucepan over low heat, melt the chocolate and coconut oil together until smooth and creamy, stirring constantly. Don't let the chocolate burn! As soon as it is melted, remove from heat. Stir in 3 tablespoons of the popped amaranth.
- Line six cups in a muffin tin with paper liners (I wouldn't recommend going without these) and spoon 1-2 tablespoons of the melted chocolate mixture into the bottom of each paper liner. Top with a heaping teaspoon of peanut butter, then top with another 1-2 tablespoons of melted chocolate mixture. Repeat until all liners have been filled. Sprinkle with leftover popped amaranth.
- Freeze for at least four hours, or until peanut butter cups are firm.