Follow these steps for perfect results
quinoa
rinsed well
water
boiling
unsweetened cocoa powder
maple syrup
sunflower butter
homemade
olive oil
ground cinnamon
vanilla extract
dessicated coconut
shredded for coating
Rinse the quinoa well.
Combine quinoa and boiling water in a pan.
Cook over medium heat until quinoa is fluffed and water is absorbed, about 20 minutes.
Transfer warm quinoa to a bowl.
Add cocoa powder, maple syrup, sunflower butter (or peanut butter), olive or coconut oil, cinnamon, and vanilla extract to the quinoa.
Mix all ingredients thoroughly.
Line a baking sheet with parchment paper.
Scoop 2 tablespoons of the mixture onto the baking sheet for each bite (16 bites total).
Do not shape the bites perfectly at this stage.
Refrigerate the baking sheet for 45 minutes to harden the mixture.
Prepare dessicated coconut in a bowl for coating.
Remove the tray from the refrigerator.
Roll each mound into a ball.
Roll each ball in the coconut to coat completely.
Place the coated bites back onto the baking sheet.
Refrigerate for an additional 2 hours before serving.
Expert advice for the best results
For a richer chocolate flavor, use dark cocoa powder.
Add a pinch of salt to enhance the sweetness.
Use toasted coconut for a more intense coconut flavor.
Everything you need to know before you start
10 minutes
Can be made 2-3 days in advance
Arrange on a platter or in a bowl.
Serve chilled or at room temperature.
Serve as a healthy snack or dessert.
Refreshing contrast to the richness
Discover the story behind this recipe
Healthy snacking alternative.
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