Name: Vegan Chocolate Truffles with Quinoa Crispies (Vegan, Gluten-Free)
Ingredients: ¼ cup quinoa; ½ cup water; 3 tablespoons melted coconut oil; ½ cup pitted Medjool dates; ½ cup nut of choice (I used almonds.); ¼ cup cacao powder OR Cacao Magic (This is what I used, and highly recommend! It’s so good, and good for you!); ⅛ teaspoon ground cinnamon; 2 tablespoons coconut butter; ½ teaspoon almond extract

Ingredients

Scale

For the Quinoa:

¼ cup quinoa
½ cup water
3 tablespoons melted coconut oil

For the Truffles:

½ cup pitted Medjool dates
½ cup nut of choice (I used almonds.)
¼ cup cacao powder OR Cacao Magic (This is what I used, and highly recommend! It’s so good, and good for you!)
⅛ teaspoon ground cinnamon
2 tablespoons coconut butter
½ teaspoon almond extract

Cook Mode Prevent your screen from going dark

Instructions

Cook your quinoa according to package directions. I typically bring the water to a boil, add the quinoa, cover and reduce the heat to low, and simmer for approximately 15 minutes. Cook times will vary amongst brands, though.
Once the quinoa is cooked, place it on a sheet pan lined with paper towels. Allow it to dry for approximately 5 minutes.
Heat the coconut oil in a nonstick pan, set over high heat. Carefully place the quinoa in the pan and cook, stirring, for 2-3 minutes. Using a slotted spoon, remove the quinoa from the pan and place on a cloth or paper towels, to dry.
To make the truffles soak the dates in hot water for at least 10 minutes, until soft. Drain the dates, and place them in the food processor with the remaining ingredients. Pulse until all of the ingredients are incorporated, and a “dough” is formed (It will pull away from the sides of the food processor.). If you are having trouble pulsing or the dough seems too thick, add a teaspoon or two of water to the mixture.
Place the mixture in a bowl, and stir in 2 tablespoons – or more if you like – of the quinoa crispies.
Using a teaspoon to measure ( or just eyeball it!), roll the mixture into truffle-size balls, and then roll the truffles in the remaining quinoa.
Place the truffles in an airtight container and refrigerate for at least an hour before eating. Store in the refrigerator for up to one week.

Notes

*You can use coconut oil instead of coconut butter, if you like. The texture will just be a little less dense. Almond butter or peanut butter would also be good alternatives if you want to get a little crazy : )

Nutrition

Serving Size: 1