If you are in the mood for a whole foods-based sweet treat, look no further than these no-bake chocolate coconut quinoa balls. Being a Rice Crispies kid, Iwasn’t originally wowed by the idea of quinoa puffs, but once I started experimenting, found them to be the ideal ingredient to lighten up healthy snacks and granolas. They are a good substitute for rice puffs because they have a lower glycemic index, higher fiber content and a neutral taste.
Now, every time I put my hands on quinoa puffs, I make these no-bake snacks in 10 minutes and store them in the fridge. The key – as often – is to get the highest quality ingredients, in this case organic cacao powder and coconut, a good grade of maple syrup and coconut oil.
Ingredients
- 1/4 cup maple syrup
- 1/4 cup cacao powder
- 1/3 – 1/2 cup coconut oil
- 1/2 cup desiccated coconut
- 1 1/2 cups puffed quinoa
Instructions
- In a small bowl, whisk together maple syrup, cacao powder and coconut oil
- When it starts to thicken, mix in quinoa puffs and desiccated coconut until all the quinoa is well coated
- Use an ice cream scooper (or a big spoon or your hands) to make balls out of the quinoa chocolate mixture. Place each one on a cookie sheet lined with parchment paper and slightly flatten to give a cookie shape. If you find the mixture too sticky, coat your scooper, spoon, or hands with a bit of cold water, this will keep the mixture slip out more easily onto the sheet.
- Place the cookie sheet in the fridge for an hour until it hardens slightly
- Store in a Tupperware or airtight container for a week in the fridge.
