My plant based version of a peanut butter cup.
I love enjoying Whole Foods in different formats. Especially when it involves peanut butter and chocolate. These peanut butter cups have Quinoa Flour + Maca in them, and are only sweetened with whole bananas- surprise surprise.
Typically in a cookie-like batter, I opt for a nut butter and nut flour mixture to make them fatty and moist and gooey and I use a 2:1 ratio of nut flour to nut butter. BUT this time I decided to try quinoa flour ( whole grain + high protein) which seemed like a great alternative, but also dryer, so you don’t need to use as much to get that desired consistency.
ALSO I added a small amount of superfood maca in here which is incredibly energizing, (I will occasionally put this in my morning matcha adaptogenic blend, BUT only a very small quantity, about half a teaspoon. Any more than that and it will send my heart racing. So I recommend if trying, start out with less than you think). Maca is an earthy tasting root powder derived from a cruciferous vegetable that is pretty nutritious: high in vitamin C and known to improve mood, energy + balance hormones. I think its tasty, but it is pretty undetectable in this particular recipe, if you don’t care for it!
SO here’s this Super Duper Simple Straight Mix for these Plant-Based PB Cups:
Yield: 12 cupcake cookies
1.5 cup quinoa flour
1 cup organic (I used crunchy) peanut butter
2 ripened bananas- the sweeter, more bruised the better
2 tsp maca (increase with tolerance)
1 tsp baking powder
1 tsp sea salt
1 tsp vanilla
- Preheat oven to 350 F.
- Add banana, peanut butter, and vanilla to a standing mixer, and “cream” together; mix well to combine.
- In a separate bowl, whisk together, quinoa flour, maca, baking powder, and sea salt
- Slowly add dry ingredients into standing mixer while continuing to incorporate mixture.
- Use a 1/4 c scoop to fill the silicone cupcake tray. Press the dough down firmly into the molds.
- Bake for 15 minutes at 350 F. Texture should be firm and hold together well, but slightly crumbly.
- Remove from molds and let cool.
Top with melted dark chocolate or nut butter, or both.