Toasted Quinoa Chocolate Peanut Butter Truffles1

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Toasted Quinoa Chocolate Peanut Butter Truffles1

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I am hoping your weekend was as beautiful as ever. I spent Sunday morning hours rowing 21,000+ meters (a half marathon) at Iron & Oar , a local Chicago workout studio. Honestly I had only rowed probably once before signing up for the fifty percent marathon. Uncertain what I was considering, but I’m content that I committed to it. Not merely was the competition actually fun, but my hip and legs hurt in the best way. That sounds odd, but if you love a good challenging workout guess what happens I mean. Greatest yet, we got 3rd place and didn’t actually train! WHOOP!
Following the race, I liked a GIANT cheat meal with Tony, followed by two of the chocolate peanut butter truffles that were waiting patiently for me personally in the freezer. I’m obsessed with the crispy, crunchy texture and how they resemble the flavor of peanut butter glass.
Traditional peanut butter truffles usually demand powdered sugar, butter and sometimes shortening. My version is a lot healthier with clean ingredients.
The base from the the quinoa chocolate peanut butter truffles are beef liver fatty created with:
peanut butter
pure maple syrup (just 2 tablespoons!)
handful of oat flour
toasted quinoa (!!!!)
Toasted quinoa could just be my brand-new favorite thing, and it’s quite easy to create. Just toss cooked quinoa with a very small amount of coconut oil and coconut sugars (or brown sugar), then you’ll simply spread out the quinoa on the baking sheet and toast it in the range until it turns beautifully golden brownish and crunchy. Not difficult, right?
The toasted quinoa is blended with the peanut butter to create the best crunch EVER, then of course they’re covered in antioxidant-rich dark chocolate and sprinkled with sea salt. It’s as if I made a healthy & crispy Reese’s Egg.
CAN I GET A HELL YES?!
This recipe was created for Ancient Harvest ‘s Quinoa Cookie Swap Sweepstakes which starts today! There will be 12 festive holiday cookies presented over on Old Harvest’s Facebook page (starting on Monday, Dec 7th at 8am MST). To enter the sweepstakes, all you have to do is head over to their FB web page, pick your favorite cookie and pin it!
Did I point out the prizes include a Kitchen Aid mixer and an amazing cooking pack (valued around $700). So don’t forget to check out their Facebook web page to enter into the sweepstakes!
Happy holidays, friends! Hope you love a (healthier) truffle or two. xo!
5.0 from 1 reviews
Calories: 203
Fat: 13.7g
Carbohydrates: 13.4g
Sugars: 5.8g
Dietary fiber: 2.6g
Protein: 5.7g
Ingredients
1/2 teaspoon melted coconut oil
2 teaspoons organic brown sugars or coconut sugar
3/4 cup all-natural drippy peanut butter
1/2 tablespoon vanilla extract
2 tablespoons gluten free oat flour
3.5 ounces of 72% or more chocolates (I used an 85% bar)
Coarse sea salt, for sprinkling
Instructions
Preheat oven to 350 levels F. Line a little baking sheet with parchment paper and reserve.
Add 1/2 glass of drinking water and 1/4 glass of uncooked quinoa to a small saucepan and place over medium high heat. Bring to a boil, after that cover, reduce heat and simmer for 15 minutes. After 15 minutes, remove from heat and stir coconut oil and brown sugar in the skillet using the quinoa. Dump on prepared cooking sheet and work with a spatula to evenly spread quinoa. Place in oven for 15-20 a few minutes or until quinoa becomes golden brown and it is crunchy in structure; stir twice throughout the baking time and energy to guarantee also toasting. After cooking, reserve to cool for two minutes.
While quinoa is toasting, it is possible to prepare peanut butter truffles. Inside a moderate bowl, stir together peanut butter, vanilla remove and maple syrup until well mixed. Add in oat flour and mix to combine. I like to use my hands right here to make sure that the oat flour can be equally distributed and well combined. The dough should be soft. Fold in toasted quinoa – again I like to use my hands right here. Roll dough into 10 balls and place on a baking sheet lined with parchment paper. Place in the fridge for 10-15 minutes.
After peanut butter balls have been frozen and so are prepared to be coated: melt chocolates in a little saucepan over low heat. Once chocolates is melted, dip each ball in chocolates until it really is fully coated. Suggestion: Place a fork under each truffle and carefully place the truffle within the melted chocolates. I always have a spoon beside me as well to make sure that I could spoon chocolate on the truffle. Lift the truffle up and touch the fork against the top from the saucepan then transfer to some cooking sheet and slide fork out. It audio easy, but it can be challenging to obtain truffles to become pretty looking.
Sprinkle truffles with coarse ocean salt then put in place the fridge for 10-15 a few minutes or until they harden. Makes 10 truffles. Experience free to double the recipe if you’re rendering it for a celebration.
Diet is estimated based on 2.5oz 80% chocolates instead of 3.5oz as you most likely will not use all the chocolate.
To make vegan/dairy free: Work with a vegan chocolates bar.


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