Description
Delicious and nutritious chocolate quinoa bliss balls packed with flavor and perfect for a healthy treat.
Ingredients
Scale
- 1/3 cup quinoa, rinsed and drained
- 2/3 cup water
- 1.5 cups Medjool dates, pitted
- 1 cup raw pumpkin seeds
- 3 tablespoons cocoa powder
- 1/4 teaspoon sea salt
- 1 tablespoon nut butter or seed butter
- 1 tablespoon maple syrup (optional)
- 3 oz dark chocolate (for coating)
- Sea salt for sprinkling (optional)
Instructions
- Cook the quinoa in a small pot with 2/3 cup water until fluffy, about 15 minutes. Allow it to cool.
- In a food processor, pulse the pumpkin seeds until finely ground.
- Add the Medjool dates and blend until the mixture is well mixed and sticky.
- Combine the cooked quinoa, cocoa powder, nut butter, maple syrup, and sea salt. Process until tacky but not too wet.
- Shape the mixture into balls about 2.5 cm in diameter and place them on a lined baking sheet.
- Melt the dark chocolate in a double boiler or microwave until smooth.
- Half dip each ball in the melted chocolate, allowing excess to drip off, then sprinkle with sea salt if desired.
- Refrigerate for about an hour until the chocolate hardens.
Notes
Store leftovers in an airtight container in the fridge for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bliss ball
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg