Popped Amaranth Crispy Peanut Butter Cups

Hi there and welcome! My name is Jennifer Trennum from Edible Sound Bites.
I'm an audio engineering graduate, freelance sound effects recordist/designer, and aspiring foley artist from Ontario, Canada. I started this blog to share my love for healthy food, photography and creative sound design (I love me some awesome monster sounds). I love to record unique and fantastically great sounds. Sound effects recording is like a treasure hunt to me. It's a thrill when I find that perfect sound. Now what foodie doesn't love all the unique little sounds of the kitchen? Coffee percolating, knives chopping on a wooden cutting board, a gas burner being turned on, pasta boiling away in a pot on the stove, wine glasses that tinkle together as you pour some red, the fizz of a beer on a hot summer day. And that gentle breeze that blows through the curtains of an open window while you cook away to the sounds of the outdoors. Ah the little comforts of home!

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Popped Amaranth Crispy Peanut Butter Cups

It never dawned on me until a few years ago that I could make peanut butter
cups at home. And since that time they’ve been stocked in our fridge ever since.

So if you’re ready to take your homemade candy to the next level (I’m talking real
natural peanut butter, decadent dark chocolate, and crunchy popped amaranth here
people), then you simply must give this homemade peanut butter cup recipe a

You’ll be surprised at how incredibly simple they are to make. You have full
control over the quality of ingredients you use with this homemade version. If you
have homemade peanut or almond butter, now is the time to use it.

If you aren’t familiar with amaranth, it has been around for over 8,000 years and
is actually a seed, not a grain. It falls into that category of pseudo-grains along
with quinoa and a few others and it’s a nutritional powerhouse. When cooked in
water or milk, it tends to have a very earthy flavor, much more robust than
quinoa. However, when you pop it, the flavor totally mellows out. It tastes sweet
and nutty. It is one of my absolute favorite seed-grains since learning how to pop
it into cereal, and it doesn’t stop there. You can use the popped amaranth in
recipes like I have here, stirring the little white and tan puffs into peanut butter
with a dash of maple syrup to make an amazing filling for these crispy peanut
butter cups. I just love the texture and they’re so much fun to eat.

Crispy Peanut Butter Cups Yields | 6 LARGE PEANUT BUTTER CUPS



1 heaping cup dark chocolate chips
½ cup natural peanut butter
½ cup popped amaranth
2 tablespoons maple syrup, slightly warmed



Line a standard muffin tin with 6 liners.

Melt the chocolate using a double boiler (a heat-proof bowl on top of a pot of
simmering water), or in the microwave for 30-second increments, stirring after
each until fully melted. Set aside.

Spoon about 1 tablespoon of melted chocolate into each muffin liner and spread
to cover the bottom and sides. Refrigerate the tin until the chocolate begins to
set; about 10-15 minutes.

Meanwhile, in a separate bowl mix the peanut butter with the maple syrup and
popped amaranth. Mixture will be thick.

Spoon 1 tablespoon of the peanut butter mixture into the middle of each cup on
top of the hardened chocolate. Top each cup with more melted chocolate to coat,
making sure the filling is completely covered. Tap the muffin tin on the counter
top to help spread and even out the chocolate. If you have more chocolate and
peanut butter filling leftover, simply make a few more.

Place in the fridge to set. Store in a sealed container in the fridge for up to a
month or two.