Toasted Quinoa Chocolate Peanut Butter Truffles1
I am hoping your weekend was as wonderful as ever. I spent Saturday morning hours rowing 21,000+ meters (a fifty percent marathon) at Iron & Oar , a local Chicago workout studio. Honestly I put only rowed maybe once before signing up for the half marathon.
Not sure what I was considering, but I’m content that I focused on it. Not only was the race actually fun, but my legs hurt in the simplest way. That noises odd, but if you love a good difficult workout guess what happens I mean. Greatest however, we got 3rd place and didn’t actually train! WHOOP!
Following the race, I appreciated a GIANT cheat meal with Tony, followed by two of the chocolate peanut butter truffles that were waiting patiently for me in the freezer. I’m enthusiastic about the crispy, crunchy structure and how they resemble the taste of peanut butter cup.
Traditional peanut butter truffles usually call for powdered sugar, butter and sometimes shortening. My edition is a lot healthier with clean elements.
The base from the the quinoa chocolate peanut butter truffles are created with:
peanut butter
100 % pure maple syrup (only 2 tablespoons!)
a small amount of oat flour
toasted quinoa (!!!!)
Toasted quinoa might just be my new favorite thing, and it’s really quite easy to create. Just toss prepared quinoa with a very little bit of coconut essential oil and coconut sugar (or brown sugars), then you’ll simply disseminate the quinoa on the cooking sheet and toast it within the oven until it transforms beautifully golden brown and crunchy. Simple enough, right?
The toasted quinoa is blended with the peanut butter to generate the best crunch EVER, then of course they’re covered in antioxidant-rich chocolates and sprinkled with sea salt. It’s as though I made a wholesome & crispy Reese’s Egg.
CAN I GET A HELL YES?!
This recipe was made for Ancient Harvest ‘s Quinoa Cookie Swap Sweepstakes which starts today! There will be 12 festive vacation cookies presented over on Ancient Harvest’s Facebook page (starting on Monday, December 7th at 8am MST). To get into the sweepstakes, all you have to do is certainly head over to their FB page, pick your preferred cookie and pin it!
Did I point out the prizes include a Kitchen Help mixer and an amazing cooking pack (valued around $700). So don’t forget to head to their Facebook web page to enter the sweepstakes!
Happy holidays, friends! Wish you enjoy a (healthier) truffle or two. xo!
5.0 from 1 reviews
Calorie consumption: 203
Fat: 13.7g
Carbohydrates: 13.4g
Glucose: 5.8g
Fiber: 2.6g
Proteins: 5.7g
Ingredients
1/2 teaspoon melted coconut oil
2 teaspoons organic dark brown sugars or coconut sugar
3/4 cup natural drippy peanut butter
1/2 tablespoon vanilla extract
2 tablespoons Gluten free cheesecake recipe with sour cream free oat flour
3.5 ounces of 72% or higher dark chocolate (I used an 85% bar)
Coarse sea salt, for sprinkling
Instructions
Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper and reserve.
Add 1/2 glass of drinking water and 1/4 glass of uncooked quinoa to a little saucepan and place over medium high temperature. Bring to a boil, after that cover, reduce warmth and simmer for quarter-hour. After a quarter-hour, remove from warmth and mix coconut oil and brown sugars in the skillet using the quinoa. Dump on prepared cooking sheet and work with a spatula to consistently spread quinoa. Place in oven for 15-20 a few minutes or until quinoa transforms golden brown and it is crunchy in consistency; stir twice throughout the baking time and energy to ensure even toasting. After cooking, set aside to cool for two minutes.
While quinoa is toasting, you can prepare peanut butter truffles. Within a medium bowl, stir jointly peanut butter, vanilla draw out and maple syrup until well combined. Add oat flour and mix to combine. I like to make use of my hands here to make sure that the oat flour is consistently distributed and well mixed. The dough ought to be smooth. Collapse in toasted quinoa – once again I love to use my hands right here. Move dough into 10 balls and place on a baking sheet lined with parchment paper. Put in place the refrigerator for 10-15 minutes.
After peanut butter balls have been frozen and are prepared to be coated: melt chocolates in a small saucepan over low heat. Once chocolates is melted, drop each ball in chocolate until it is fully coated. Suggestion: Place a fork under each truffle and softly place the truffle in the melted delicious chocolate. I always possess a spoon with me as well to make sure that I could spoon delicious chocolate on the truffle. Lift the truffle up and touch the fork against the very best of the saucepan after that transfer to some cooking sheet and slide fork out.
It sound easy, nonetheless it can be challenging to obtain truffles to become pretty looking.
Sprinkle truffles with coarse sea salt then put in place the refrigerator for 10-15 a few minutes or until they harden. Makes 10 truffles. Feel free to double the recipe if you’re rendering it for a celebration.
Nourishment is estimated based on 2.5oz 80% dark chocolate instead of 3.5oz while you almost certainly will not make use of all the chocolate.
To make vegan/dairy free: Work with a vegan chocolates bar.