Chocolate Puffed Quinoa Bites With Almond White Chocolate Drizzle
These delicious little bites of joy are reminiscent of rice crispy or cornflake cakes. I used to LOVE those. In fact, I wouldn’t say no if you offered me one right now. These are a more grown up version, if you like. I personally find them irresistible and it’s a bit of a problem. The big difference with these chocolate puffed quinoa bites (aside from the quinoa) is that the chocolate is homemade by you! By using cacao butter, cacao and a few other bits and bobs, we can create the chocolate from scratch and if you choose to use “raw” cacao butter and cacao, you’ll end up with raw chocolate, just so long a you don’t overheat it. So, although the quinoa isn’t raw (that would not be pleasant), you’ll get all the mood and health-boosting benefits of raw choc in every bite!
Quinoa is a good source of protein, amino acids and antioxidants and is also high in fibre, to name but a few of its nutritional benefits. It has a lovely earthy flavour and is great for snacking, adding to granola, muesli or snack bars! It is possible to puff quinoa yourself but I prefer to buy it ready puffed. A great source if you’re in UK like I am, is Hodemedods, who sell organic puffed quinoa grown in UK. If you can’t get hold of puffed quinoa or you don’t fancy puffing it yourself, you could try using another puffed grain like rice or millet.
I’ve used pistachios and goji berries as well in this recipe. That’s partly because I just love the way the green and red look together (we taste with our eyes!), but also because I adore the not-too-sweet flavour of goji berries as well as their chewiness. The pistachios add a whole different texture to the mix and the flavour really comes through in spite of the dark chocolate taste. You could definitely mix it up though. I can’t really think of a nut or dried fruit that wouldn’t work well. Raisins and hazelnuts, walnuts and dried cherries…. there are so many possibilities!
There are a few ways you can set your mixture. The first option is to press it into a square tray (I use two lined tupperware boxes). The mixture will be firm enough to cut straight away (and it’s very tricky to cut once it’s fully set!), so you’ll just need to cut your mixture into squares after you’ve pressed it into your box/tray and then pop it into the fridge to fully set. Alternatively, you could use a silicone muffin tray and press individual dollops into each one. No need for any cutting! You could also use cupcake cases, which is pretty old school. Try to use biodegradable ones if you can, such as these.
On top is a lovely almond butter white chocolate drizzle. If you don’t have almond butter, go ahead and try using peanut butter or whatever you have to hand. You can’t go too wrong here! Obviously the flavour will change, but if you’ve got it in the cupboard you probably like that flavour anyway!
Be patient with the drizzle. At first it will be much too runny to drizzle so give it some time to cool. If it’s a warm day you might want to put it in the fridge for a few minutes and then keep stirring it every now and then. You’re aiming for the texture of a thick icing.
Over time the quinoa might lose its crunch a bit and these chocolate bites won’t be has hard and crunchy as a traditional rice crispy cake, but my gosh are they delish!
Ingredients
For The puffed Quinoa Bites
1/2 cup cacao butter, gently melted over a bain-marie (110g)
1/2 cup cacao powder (I use raw) (50g)
2 tablespoons almond butter (or use a different nut/seed butter. This will change the flavour)
3-4 tablespoons liquid sweetener such as maple syrup or coconut nectar
1/2 teaspoon vanilla powder
2 teaspoons lucuma powder (optional)
2 teaspoons mesquite (optional - adds a caramelly flavour)
1/2 teaspoon sea salt
2 cups puffed quinoa
4 tablespoons plus a little extra to sprinkle on top pistachio nuts, crushed (I use roasted and salted, but you don’t have to) or sub nut/seed of choice.
2 tablespoons goji berries, plus a little extra to sprinkle on top (or sub raisins)
For the Almond White Chocolate Drizzle
3 tablespoons cacao butter, melted gently over a bain-marie (42g)
3 teaspoons almond butter 3
3/4 teaspoon lucuma powder (optional) 3/4 tsp
pinch vanilla powder
1.5 teaspoons maple syrup (or liquid sweetener of choice)
pinch salt pinch
Method
Prepare either:
a square tray with parchment paper
a couple of rectangular tupperware containers with parchment paper
a silicone muffin tray
Some paper cupcake cases
If your puffed quinoa is a little soft, crisp it up by putting in the oven at 175°C/350°F for about 3-5 minutes. Careful not to burn it. Check regularly after 3 minutes.
Combine all ingredients except quinoa, pistachios and gojis in a large bowl and mix well to completely combine. I like to use a spatula so I can really press into the mixture and smear out any lumps. The mixture will start to set quite quickly because of the liquid sweetener, so don’t spend too long on this step.
Stir in your puffed quinoa, pistachios and goji berries and then press the mixture into your tray or divide into muffin holes/cases.
If cutting, use a sharp knife to cut your mixture into squares (in the tray) while it is still soft, but firm enough to stay together when cut.
Pop in the fridge to set while you make your drizzle.
To make your almond white chocolate drizzle, simply combine all of the ingredients and mix until completely combined.
The drizzle needs to cool and thicken before it is pourable so let it sit out for about 5 minutes or more until it is thick and pourable rather than liquid and oily.
Remove your mixture from the fridge. Drizzle the almond white chocolate drizzle all over the top, then sprinkle over your extra crushed pistachios and goji berries. If your pistachios were unsalted and you like salted chocolate you might also like to sprinkle a little extra salt on top as well. Remember there is already some in the chocolate mixture and the drizzle so don’t add too much.
Return your goodies to the fridge until fully set.
Once ready, slice into them again or break apart where the drizzle has stuck your squares together.
Store in a container in the fridge or freezer (I like them really cold!) for as long as you can manage not to eat them.