These chocolate quinoa peanut butter bites have completely stolen my heart.
They’re rich, crunchy, slightly salty, and ridiculously easy to make. Every time I pull a batch from the freezer, they disappear within hours—yes, they’re that good!
They’re no-bake, mess-free, and made with simple pantry staples.
If you’re a fan of dark chocolate and peanut butter, you’re going to want to keep a stash of these chilled treats on hand at all times.
Why You’ll Love This Recipe
It takes just a few ingredients and no oven—perfect for hot days.
The texture is incredible—crunchy from quinoa and silky from melted chocolate.
They’re freezer-friendly, so you can make a big batch in advance.
A perfect balance of sweet, salty, and nutty in every bite.
What You’ll Need (Ingredient Highlights)
Dark chocolate – Rich and slightly bitter, I love using 72% cacao for bold flavor.
Peanut butter – Adds creaminess and balances the dark chocolate with a nutty richness.
Puffed quinoa – Adds a satisfying crunch and a light, airy texture.
Flaky sea salt – Optional, but that salty finish really elevates each bite.
Pro Tips Before You Start
Use a mini muffin pan for perfectly shaped bites with clean edges.
Melting chocolate slowly is key—go low and slow in the microwave or use a double boiler.
Add a pinch of flaky salt immediately after scooping while the chocolate is still wet.
Use natural, unsweetened peanut butter for best consistency and flavor.
Store them cold—they melt easily at room temperature.
How to Make Chocolate Quinoa Peanut Butter Bites
Step 1: Prepare Your Pan
Lightly spray a mini muffin tin with cooking spray, or line a baking sheet with parchment paper if you prefer free-form bites. Set aside.
Step 2: Melt the Chocolate and Peanut Butter
In a microwave-safe bowl, combine the dark chocolate and peanut butter.
Microwave at 20% power in 15-second intervals, stirring between each burst, until melted and smooth.
Alternatively, melt them together over a double boiler on the stovetop, stirring constantly until fully blended.
Step 3: Stir in the Puffed Quinoa
Add the puffed quinoa to the melted chocolate mixture.
Stir gently until the quinoa is evenly coated and everything is well combined.
Step 4: Scoop and Sprinkle
Using a tablespoon or cookie scoop, portion the mixture into the mini muffin tin or onto the lined baking sheet.
Immediately sprinkle a pinch of flaky sea salt on top while the chocolate is still glossy.
Step 5: Chill Until Set
Place the bites in the freezer for 30 minutes, or refrigerate for about 1 hour, until completely firm.
If using a muffin tin, run a thin knife around the edges to pop them out.
Step 6: Store and Enjoy
Transfer the bites to an airtight container, layering with parchment to prevent sticking.
Keep refrigerated or frozen—and grab one whenever you need a quick, crunchy treat!
What to Serve It With
A cup of hot espresso or iced coffee
Chopped fresh fruit for a sweet-savory snack platter
A small glass of milk or plant-based milk
Enjoy as a post-lunch or evening treat
Variations / Substitutions
Nut-free: Use sunflower seed butter instead of peanut butter.
Sweetener boost: Stir in a splash of maple syrup if using ultra-dark chocolate.
Extra crunch: Add chopped almonds or hazelnuts with the quinoa.
Spiced: Add a pinch of cinnamon or chili powder for a fun twist.
Shape switch: Pour mixture into a lined baking dish and slice into bars.
Storage & Leftovers
Store in an airtight container in the refrigerator for up to 2 weeks.
For longer storage, freeze for up to 3 months—just let thaw a few minutes before eating.
Place parchment between layers to keep from sticking.
Best served cold as they soften quickly at room temp.
FAQs
Can I use a different nut butter?
Yes! Almond butter, cashew butter, or even sunflower seed butter work great.
What’s the best type of chocolate to use?
I prefer 72% dark chocolate, but anything from semi-sweet to bittersweet will work.
Can I make these without peanut butter?
Absolutely—you can omit the peanut butter entirely or use coconut oil instead.
Is puffed quinoa the same as cooked quinoa?
No—puffed quinoa is dry and crispy, not cooked or soft.
Can I make these ahead for a party?
Yes, make them a few days ahead and keep them chilled until ready to serve.
Do I need a muffin pan?
Nope! You can scoop them onto a parchment-lined baking sheet just as easily.
How many does this recipe make?
Depending on size, it usually makes 20–24 small bites using a mini muffin pan.
Final Thoughts
These chocolate quinoa peanut butter bites are the kind of snack I never get tired of.
They’re rich yet wholesome, simple yet impressive.
Keep a stash in the freezer and you’ll always have a feel-good treat ready to go—no oven, no mess, just joy in every crunchy bite.
Chocolate Quinoa Peanut Butter Bites
Ingredients
Method
- Prepare a parchment-lined baking sheet or lightly spray a mini muffin pan.
- Melt chocolate and peanut butter in the microwave at 20% power in short bursts, stirring between each, until smooth.
- Or melt over a double boiler.
- Stir in puffed quinoa until evenly coated.
- Scoop into prepared pan or tray using a tablespoon or scoop.
- Sprinkle with flaky salt while still wet.
- See full steps with tips & photos → https://theboatshedcafe.com/chocolate-quinoa-peanut-butter-bites/
Notes
- Use high-quality dark chocolate for the best flavor and texture.
- Peanut butter adds creaminess but can be omitted for a pure chocolate quinoa bite.
- Flaky salt enhances the flavor with a subtle crunch and contrast.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.