Crunchy Chocolate Quinoa Bites

Chocolate, puffed quinoa and almond butter offer a satisfying crunch and a boost of plant-based protein in these cookie bites. Once you see how easy they are (it's no-bake and basically makes itself) and how delicious they are, they’ll be on repeat every week.

INGREDIENTS

1. 3¾ cups unsweetened puffed quinoa

2. ½ cup plus 2 tablespoons smooth almond butter

3. 1¼ cups finely chopped Wild West Dark Horse 70% Dark Chocolate

4. ½ teaspoon flaky sea salt

HOW TO MAKE

1. Line 2 large rimmed baking sheets with parchment paper.

2. Microwave 1¼ cups chopped chocolate in a medium microwave-safe bowl on High in 30-second intervals, stirring thoroughly between intervals, until melted and smooth.

3. Add the almond butter and mix until smooth.

4. Fold in the puffed quinoa. Using a rubber spatula, stir until thoroughly combined.

5. Using a tablespoon measure or small cookie scoop, spoon rounded tablespoonfuls of the quinoa mixture onto the prepared baking sheets, gently pressing to flatten. Sprinkle evenly with ½ teaspoon salt. Refrigerate, uncovered, until firm and set, about 20 minutes.

What is puffed quinoa?

Puffed quinoa (or quinoa pops) are puffed or popped quinoa grains, similar to puffed rice or puffed corn, created by heating the quinoa seeds until they expand and “pop.” This gives them a light, crispy texture and makes them a great addition to snacks, cereals, and granola bars.

They are popular as a nutritious snack or topping because quinoa is rich in protein, fibre, and essential amino acids. Puffed quinoa is gluten-free, making it suitable for various diets.

TIPS & TRICKS

1. The quinoa mixture is sticky, so try to avoid using your hands when scooping. Scooping up the quinoa mixture with a tablespoon and then sliding it onto the baking sheet with another spoon works best.

2. To avoid burning your chocolate, melt it gently in the microwave using short intervals—stirring well between each round to keep it smooth and glossy. No microwave? Use the stove top double-boiler method: place a heatproof bowl over a pot of gently simmering water to melt the chocolate slowly and evenly.

CUSTOMIZE AWAY

Toss in some shredded coconut, dried fruit like cherries or cranberries, or chopped nuts if you’re feeling creative—these bites are endlessly customizable.

You can even add a drop or two of vanilla or almond extract to enhance the flavor.

SUBSTITUTIONS

Peanut butter, sunbutter or tahini all work well.

STORING

These chocolate quinoa bites are best stored in an air-tight container in the fridge. They’ll last at least a week. Or freeze for up to 3 months.

MAKING YOUR OWN PUFFED QUINOA

1. Moisten quinoa with a 4:1 ratio of quinoa to water (or soak quinoa overnight, completely submerging it in water.)

2. To determine when the pan is ready, test about 10 quinoa seeds to see if the pan is hot enough. The seeds should crackle or pop within 15 seconds of going on the stove.

3. Place about 1 tablespoon of moistened quinoa into a small pan heated to medium-high temperature and flatten it into a single layer.

4. Water will start to evaporate and dry out the seeds. Break the quinoa up with a whisk.

5. Once quinoa starts to make a crackling or popping sound, shake the pan around. It will be time to take the quinoa off the stove within a few seconds. Your quinoa will smell toasted and nutty. It will also visibly change to a golden brown.

6. Repeat this process until all quinoa is popped.

Quinoa Measurements: Dry vs. Cooked vs. Crispy

1. ½ cup of dry quinoa = approximately 1 ¾ cups cooked quinoa.

2. 1 ¾ cup cooked quinoa = approximately 1 cup crispy quinoa.