Crispy Toasted Qionoa Chocolate Peanut Butter Truffles


•    1/4 cup uncooked Ancient Harvest quinoa
•    1/2 teaspoon melted coconut oil
•    2 teaspoons organic brown sugar or coconut sugar
•    3/4 cup all natural drippy peanut butter
•    1/2 tablespoon vanilla extract
•    2 tablespoons pure maple syrup
•    2 tablespoons gluten free oat flour
•    3.5 ounces of 72% or higher dark chocolate (I used an 85% bar)
•    Coarse sea salt, for sprinkling

1.    Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper and set aside.
2.    Add 1/2 cup of water and 1/4 cup of uncooked quinoa to a small saucepan and place over medium high heat. Bring to a boil, then cover, reduce heat and simmer for 15 minutes. After 15 minutes, remove from heat and stir coconut oil and brown sugar in the pan with the quinoa. Dump on prepared baking sheet and use a spatula to evenly spread quinoa. Place in oven for 15-20 minutes or until quinoa turns golden brown and is crunchy in texture; stir twice throughout the baking time to ensure even toasting. After baking, set aside to cool for two minutes.
3.    While quinoa is toasting, you can prepare peanut butter truffles. In a medium bowl, stir together peanut butter, vanilla extract and maple syrup until well combined. Add in oat flour and stir to combine. I like to use my hands here to make sure that the oat flour is evenly distributed and well combined. The dough should be soft. Fold in toasted quinoa -- again I like to use my hands here. Roll dough into 10 balls and place on a baking sheet lined with parchment paper. Place in the freezer for 10-15 minutes.
4.    After peanut butter balls have been frozen and are ready to be coated: melt dark chocolate in a small saucepan over low heat. Once chocolate is melted, dip each ball in chocolate until it is fully coated. Tip: Place a fork under each truffle and gently place the truffle in the melted chocolate. I always have a spoon with me as well to ensure that I can spoon chocolate over the truffle. Lift the truffle up and tap the fork against the top of the saucepan then transfer to a baking sheet and slide fork out. It sound easy, but it can be difficult to get truffles to be pretty looking.
5.    Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 minutes or until they harden. Makes 10 truffles. Feel free to double the recipe if you are making it for a party.

Posted on March 23, 2016 and filed under desserts & sweets.