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If you crave this...



If you crave the sweet/salty combo of peanut butter + chocolate but also want to maintain your health goals, this is a total win-win option. These are super quick to mix together and make the perfect grab-n-go snack when you just need that little treat. The recipes makes approx 12-14 servings. They can be made gluten-free, dairy-free and can be part of a keto-friendly food plan. The roasted quinoa adds a little rice-krispy style nostalgic crunch, while the dark chocolate and minimally-sweetened peanut butter bring the grown-up flavors. These have been a big hit in our home, even among the less health-conscious members. 10/10 recommend.


**Adapted from Ambitious Kitchen



Ingredients

  • 1/4 cup uncooked quinoa

  • 1 teaspoon melted ghee, butter or avocado oil* (for dairy-free)

  • 1 teaspoon pure maple syrup

  • 3/4-1 cup all natural drippy peanut butter (Smuckers is a great option)

  • 2 tablespoons pure maple syrup

  • 1 teaspoon vanilla extract (or 1/4 tsp vanilla bean powder)

  • 2 tablespoons gluten free oat flour (rolled oats, ground up in blender)

  • 2 Tbsp chia seeds

  • 1 Tbsp ground flax

  • 2 Tbsp unflavored (or vanilla) protein powder (I like Vital Proteins)

  • 3.5 ounces of 72% or higher dark chocolate (Ghiradelli is my go-to)*

  • 1/2 tsp butter/ghee/avocado oil* (for dairy free)

  • Coarse sea salt, for sprinkling

Instructions

  • Add 1 teaspoon ghee/butter/oil to a skillet and place over medium low heat. Once coconut oil melts, add in quinoa and toast for approximately 5 minutes or until the quinoa begins to pop and turn just a slightly golden brown; be sure to stir frequently. Once quinoa is toasted, turn off the heat and immediately add in 1 teaspoon of pure maple syrup; stir for 30 more seconds, then remove quinoa from heat and transfer to wax or parchment paper and spread in an even layer to cool slightly.

  • In a medium bowl, stir together peanut butter, maple syrup and vanilla extract until well combined. Add in oat flour, chia seeds, flax and protein powder and stir to combine. Fold in toasted quinoa. The dough should be soft. (May need to use 1 full cup of PB to get the right consistency)

  • Roll dough into 12-14 balls using a cookie scooper and place on a baking sheet lined with parchment paper. Place in the freezer for 15 minutes.

  • After peanut butter balls have been frozen and are ready to be coated: melt dark chocolate and butter/ghee in a small saucepan over low heat. Alternatively you can melt the chocolate in 30 second intervals in the microwave, stirring at each interval until chocolate is melted. Once chocolate is melted, transfer to a small bowl. Dip each ball in chocolate until it is fully coated. Tip: Place a fork under each truffle and gently place the truffle in the melted chocolate. I always have a spoon with me as well to ensure that I can spoon chocolate over the truffle. Lift the truffle up and tap the fork against the top of the saucepan then transfer to a baking sheet and slide fork out. It sounds easy, but it can be difficult to get truffles to be pretty looking.

  • Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 minutes or until the chocolate hardens. Makes 9 truffles. Feel free to double the recipe if you are making it for a party.

Notes

*To make vegan/dairy free: Use a vegan dark chocolate bar and the avocado oil option where fats are needed

Store in the fridge: feel free to keep these quinoa peanut butter truffles in an airtight container in the refrigerator for up to 2 weeks.

Store in the freezer: these truffles will stay good in the freezer for up to 3 months. When you're ready to eat one, let it soften just a bit at room temp and enjoy!


Nutrition based on 12 truffles, info per 1 truffle:

8 g fat

6 g protein

3 g fiber



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