Toasted Quinoa Cashew Butter Cups.

See also: how to eat an obnoxious amount of snacks.

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Because that is totally going to happen here.

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It’s your dream snack though, right? It’s definitely mine, if I can’t have mini peanut butter cups sprinkled in a bowl of hot popcorn, of course. (pssst. try it.)

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So here’s the Friday question.

Please tell me that you’ve tried Trader Joe’s milk chocolate jumbles?!

They happen to be an incredible little pecan turtle bite made with toasted quinoa and I was absolutely set on recreating them. SET.

But. Then I got all worked up about having the caramel stay gooey and being able to cover both sides in chocolate, so I figured I’d make a copycat jumble cup. With the caramel. That sounded so much easier.

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THEN I spied the cashew butter in our pantry and since it’s a current favorite (so freaking good with apples!), knew I had to use it. Plus, it’s slightly sweeter than almond butter, at least I think that it is. Which is perfect when dark chocolate is involved.

And quinoa!

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Toasting the quinoa makes it so poppable and crunchy, almost like a homemade cereal or something. The texture is fabulous. So if you’re one of those people that just can’t deal with cooked quinoa dishes and think it’s a bowl of mush, here you go.

The perfect way to get your quinoa fix. I mean, these cups include a complete protein. What more could you need?

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Now what are you doing this weekend? Besides making ten batches of grown up peanut butter cups.

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{and drinking one of these.}

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Toasted Quinoa Cashew Butter Cups


  • 10 ounces high-quality dark chocolate (I used 75%)
  • 2 tablespoons coconut oil
  • 1/2 cup cashew butter
  • 1/4 cup rinsed uncooked quinoa


Melt the chocolate in the microwave (I do 30 seconds on 50% power a few times, stirring after each time, and stirring until melted) or a double boiler. Stir in the coconut oil.

Line a muffin pan with liners. Place 1 to 2 tablespoons of melted chocolate into the liners and brush it up along the sides with a pastry brush. Let the chocolate set (or you can place it in the fridge or freezer to set quickly - I do this now, because you'll end up doing it with the cashew butter filling later).

To toast the quinoa, add it to a skillet over medium heat. Cook, stirring and tossing often, until the quinoa becomes fragrant and pops - and also turns golden if you're using white quinoa - it will take about 5 to 6 minutes.

Melt the cashew butter in the microwave or in a small saucepan. Stir in the toasted quinoa. Spoon 1 to 2 tablespoons of the cashew butter mixture in the chocolate liners. Place the pan back in the fridge to set for 30 minutes or so. Once set, Spoon the remaining chocolate over the cashew butter, finishing off the cups. Place the pan back in the fridge to set. Eat up!!


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Can we PUH-LEASE call this a health food. Thank you.