I read this sentence somewhere and it made me smile: “You shouldn’t eat things you can’t pronounce, except quinoa, you should eat quinoa”.
It’s true, you should eat quinoa, as it is nutrient dense, and it packs so much protein, fiber and various vitamins and minerals. It is also gluten-free so it’s great if you avoid gluten for whatever reasons. I guess quinoa’s health benefits are well known by now, and there’s little argument about the fact you should eat it, and more important than that, that your kids should eat quinoa. Well, the obvious question now is how (how?!) can you convince your kids to eat quinoa, when it’s not really the most appealing kids food out there… You know which food is though? If you said chocolate you were right! So I did one plus one here and ended up with these , homemade, melt in your mouth, Healthy Peanut Butter Quinoa Chocolate Truffles.
Like any other mom, I felt nervous to get the kids approval, so I thought of some old tricks.
1) Obviously don’t say there is quinoa inside, just call it “chocolate crunch”.
2) I made it together with my older one so she’ll be more inclined to taste it. (nothing like letting them mess with chocolate…).
3) I referred to it as a snack like any other and reminded her she can have one a day.
Well, works like magic. She loved it, the little one loved it as well, the husband almost finished the tray, the guests were amazed, I can’t call that anything but success.
One minute it’s here:
And in the next, it disappears!
OK, off going to make the next batch of these using this silicone mold.
A few notes before the recipe, which is really one of the simplest ones to make (5 ingredients!):
– Peanut allergy? You can sub the peanut butter for almond butter, or pretty much any nut or seed butter you like.
– The truffles keep better in the fridge or freezer, as they melt pretty quickly.
– You can use any molds you like, so get creative as you wish.
– If you are looking for other natural, home made, plant based healthy snacks, check out my recipe here! Banana strawberry fruit pops (with optional peanut butter chocolate shell)
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Moran is a wife, mother of 2 little girls, full time high tech employee, and a savvy home cook. Check out her blog, VeganHightechMom. Here, Moran shares easy and quick whole food plant based recipes, targeted for busy people (like all of us..) that still want to feed their family healthy, colorful, nutritious and tasty food.
- 1/4 cup cocoa butter (measure before melting) – 45 grams
- a bit less than 1/4 cup pure maple syrup – 50 grams
- 3 heaping tablespoons peanut butter – 60 grams
- 3 table spoons uncooked quinoa – 25 grams
- 1 table spoon cocoa powder – 6 grams
- Prepare the puffed quinoa: warm up a large pot over medium heat, when it’s hot (should take about a couple of minutes) pour the quinoa into it, making sure the quinoa stays in one layer, close the lid, and shove the pot gently just a bit from one side to the other every few seconds. Listen carefully to the quiet crackle pops, and when you hear no more crackles (1-2 minutes) pour it straight into a bowl. Notice: the puffed quinoa popped state is only the tiniest bit larger than its unpopped state (nothing like popcorn!). The difference between crispy puffed quinoa and burned quinoa is a matter of seconds, so pay close attention to this part.
- Warm the cocoa butter, cocoa powder, peanut butter and maple syrup using a Bain-marie (or simply in a cup over a pot with boiling water) until it melts and combines, while stirring continuously. Make sure not to get water into the chocolate mix.
- Add in the puffed quinoa and mix to combine.
- Pour into the desired shape molds, and place in the freezer.
- It hardens within minutes. Keep in the fridge or freezer, makes about 20 small truffles.