If you’re someone who likes sweet and salty desserts, these are going to be right up your alley. They’re incredibly easy to make and are a simple gluten-free treat that can be whipped up in no time. Quinoa can be purchased puffed, but it’s just as easy to do it at home and it has a wonderful crunchy texture that makes this recipe extra satisfying.
Chocolate Pistachio Puffed Quinoa Balls (makes 10)
- 1 cup quinoa
- 1/4 cup coconut oil
- 1 oz semi sweet baker’s chocolate
- 1/2 tsp vanilla
- 1/4 cup maple syrup
- 1/4 cup peanut butter
- 1/4 tsp salt
- 1/2 cup pistachios, crushed
First, set up a deep pot (I used a dutch oven) to puff the quinoa. Turn the heat to medium-medium high and allow the pot to get hot. Add a few bits of quinoa to the pot to test – if they start popping, go ahead and add the rest, if not, give it a little more time. Here is a simple video demonstrating the technique. Once the quinoa has popped, remove from heat and allow to cool slightly.
Meanwhile, melt 1/4 cup of coconut oil in a medium sized bowl using your preferred method (I kept it simple and used a microwave for this step). Next, add 1 oz of semi sweet baker’s chocolate and stir until chocolate is melted (you may need to add more heat). Once the chocolate has melted into the coconut oil, stir in 1/2 tsp vanilla and 1/4 cup maple syrup.
Add puffed quinoa, the chocolate mixture, 1/4 cup peanut butter and 1/4 tsp salt to a food processor. Blend until mixture has a fairly consistent texture and all of the peanut butter has combined evenly.
Using an ice cream scoop, dough shape into balls and roll in crushed pistachios to create coating. Refrigerate for at least 30 minutes before serving.