These 4-ingredient puffed quinoa cups combine puffed quinoa, tahini, dark chocolate, and vanilla into a naturally sweetened, no-bake treat that requires just 15 minutes of prep and 2 hours freezer time. They deliver plant-based protein and work as either a snack or light dessert.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place parchment liners into muffin tin.
Melt chocolate chips in a heat proof bowl in the microwave or over a double boiler until smooth.
Mix in tahini and vanilla until fully combined.
Fold in puffed quinoa until fully mixed.
Use an ice cream scoop or large spoon to divide into 12 cups. Press the mixture down into each cup.
Sprinkle each cup with flaky sea salt and sesame seeds if desired.
Place in the freezer to set for 2 hours.
Best stored in the freezer.
Store in an airtight freezer container for up to 4 weeks. Eat straight from the freezer or let sit 2–3 minutes at room temperature before serving.
muffin tin · parchment liners · microwave or double boiler · ice cream scoop or large spoon
Yes, but dark chocolate pairs better with tahini's earthiness and adds less sugar. Milk chocolate will make them sweeter and less sophisticated in flavor.
This recipe yields 12 cups using a standard muffin tin and ice cream scoop for portioning.
Store in an airtight container in the freezer for up to 4 weeks. Eat straight from the freezer or let sit 2–3 minutes at room temperature.
No. The recipe offers a choice: microwave in 30-second bursts (stirring between) or use a double boiler over simmering water. Both work equally well.
Almond butter or peanut butter work as a binder, though they will change the flavor profile. Use the same amount (½ cup) and adjust vanilla to taste.
