Crispy Toasted Quinoa Chocolate Peanut Butter Truffles

Recipe below:

INGREDIENTS:

• 1/4 cup uncooked Ancient Harvest quinoa

• 1/2 tsp melted coconut oil

• 2 tsp coconut sugar

• 3/4 cup all-natural peanut butter

• 1/2 tablespoon vanilla extract2 tablespoons pure maple syrup2 tablespoons gluten free oat flour3.5 ounces of 72% or higher dark chocolate (I used an 85% bar)Coarse sea salt, for sprinkling

INSTRUCTIONS:

1. Preheat oven to 350 and line a small baking sheet with parchment paper

2. Add 1/2 cup of water and 1/4 cup of uncooked quinoa to a small saucepan and place over medium high heat. Bring to a boil, then cover, reduce heat and simmer for 15 minutes.

3. After 15 minutes, remove from heat and stir coconut oil and brown sugar in the pan with the quinoa. Dump on prepared baking sheet and use a spatula to evenly spread quinoa. Place in oven for 15-20 minutes or until quinoa turns golden brown and is crunchy in texture; stir twice throughout the baking time to ensure even toasting. After baking, set aside to cool for two minutes.

4. While quinoa is toasting, you can prepare peanut butter truffles. In a medium bowl, stir together peanut butter, vanilla extract and maple syrup until well combined. Add in oat flour and stir to combine. The dough should be soft.

5. Fold in toasted quinoa. Roll dough into 10 balls and place on a baking sheet lined with parchment paper. Place in the freezer for 10-15 minutes.

6. After peanut butter balls have been frozen and are ready to be coated: melt dark chocolate in a small saucepan over low heat. Once chocolate is melted, dip each ball in chocolate until it is fully coated.

7. Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 minutes or until they harden. Makes 10 truffles. Feel free to double the recipe if you are making it for a party.

Recipe inspired and adapted from https://www.ambitiouskitchen.com/crispy-toasted-quinoa-chocolate-peanut-butter-truffles/