Hey, lovely readers!
Are you ready for a sweet treat that’s guilt-free? I’ve got something special for you today!
Check out these crispy toasted quinoa chocolate peanut butter truffles.
Yes, you heard that right! They’re crunchy, chocolatey, and packed with peanut butter goodness.
Perfect for satisfying your sweet tooth without the guilt.
Let’s dive into this deliciousness together!
Possible Ingredient Alternatives
Raw quinoa can be substituted with puffed rice or toasted oats for a similar crunchy texture. Use an equal amount and toast briefly to enhance flavor. For those avoiding grains, finely chopped nuts like almonds or cashews can provide a similar crunch and nutritional boost. Peanut butter can be replaced with almond butter, sunflower seed butter, or cashew butter for those with peanut allergies or different taste preferences. Use the same amount as called for in the recipe. Dark chocolate can be swapped with carob chips for a caffeine-free alternative, or with dairy-free chocolate chips for a vegan option. Adjust sweetness as needed, as carob is naturally sweeter than dark chocolate. For a lower-sugar version, consider using unsweetened chocolate and adding a small amount of stevia or monk fruit sweetener to taste.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 35-45 g
- Fat: 85-95 g
- Carbohydrates: 90-100 g
Ingredients
For the toasted quinoa:
- 1/4 cup raw quinoa (rinsed well before toasting)
- 1 tsp maple syrup
- 1 tsp melted coconut oil
For the peanut butter mixture:
- 3/4 cup natural smooth peanut butter (I use Smucker’s natural creamy, stirred well)
- 2 tbsp pure maple syrup (grade A amber preferred)
- 1 tsp vanilla essence
- 2 tbsp oat flour
For the chocolate coating:
- 3.5 oz dark chocolate (72% cacao or more, finely chopped for easy melting)
For the topping:
- coarse sea salt (like Maldon, for a flaky finish)
Step 1: Toast the Quinoa
Add 1 teaspoon of coconut oil to a skillet and place it over medium-low heat.
Once the coconut oil melts, add in the quinoa.
Toast the quinoa for approximately 5 minutes, stirring frequently until the quinoa begins to pop and turns slightly golden brown.
Once toasted, turn off the heat, immediately add in 1 teaspoon of pure maple syrup, and stir for another 30 seconds.
Transfer the quinoa to wax or parchment paper and spread it in an even layer to cool slightly.
Step 2: Prepare the Peanut Butter Mixture
In a medium bowl, mix together peanut butter, maple syrup, and vanilla extract until well combined.
Add in oat flour and continue stirring until integrated.
Fold the cooled, toasted quinoa into the mixture, ensuring the dough is soft and well mixed.
Step 3: Form and Chill the Dough Balls
Roll the dough into 9 equal-sized balls and place them on a baking sheet lined with parchment paper.
Transfer the baking sheet to the freezer and let the dough balls chill for 15 minutes to firm up.
Step 4: Melt and Coat with Chocolate
After removing the peanut butter balls from the freezer, melt dark chocolate in a small saucepan over low heat, or use a microwave in 30-second intervals, stirring until melted.
Transfer the melted chocolate to a small bowl.
Using a fork, dip each ball into the chocolate, ensuring it is fully coated.
Utilize a spoon to help coat the truffle if needed.
Once coated, gently tap the fork against the saucepan’s top to remove excess chocolate and place the truffle onto the baking sheet.
Repeat for all truffles.
Step 5: Finish and Set the Truffles
Finish by sprinkling each truffle with coarse sea salt.
Place the baking sheet in the fridge for 10-15 minutes or until the chocolate hardens fully.
Enjoy your delicious homemade truffles, perfect as a treat or for sharing at parties!
