Following the race, I liked a GIANT cheat meal with Tony, followed by two of these chocolate peanut butter truffles which were waiting patiently for me in the freezer. I’m obsessed with the crispy, crunchy texture and exactly how they resemble the taste of peanut butter glass.

Traditional peanut butter truffles usually demand powdered sugar, butter and sometimes shortening. My version is a lot healthier with clean elements.

The base of the the quinoa chocolate peanut butter truffles are created with:

peanut butter

100 % pure maple syrup (just 2 tablespoons!)

a small amount of oat flour

toasted quinoa (!!!!)

Toasted quinoa could just be my new favorite thing, and it’s really quite easy to create. Just toss cooked quinoa with a very little bit of coconut oil and coconut sugars (or brown sugar), after that you’ll simply spread out the quinoa on a baking sheet and toast it in the oven until it becomes beautifully golden brown and crunchy. Simple enough, right?

The toasted quinoa is mixed 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 wholesome & crispy Reese’s Egg.


This recipe was made for Ancient Harvest ‘s Quinoa Cookie Swap Sweepstakes which starts today! You will see 12 festive holiday cookies featured over on Old Harvest’s Facebook web page (beginning on Monday, December 7th at 8am MST). To get into the sweepstakes, all you need to do is usually head to their FB page, pick your favorite cookie and pin it!

Did I point out the prizes add a Kitchen Aid mixer and an incredible baking pack (valued around $700). So do not forget to check out their Facebook web page to enter the sweepstakes!

Happy holidays, friends! Wish you love a (healthier) truffle or two. xo!

5.0 from 1 reviews

Calories from fat: 203

Body fat: 13.7g

Sugars: 13.4g

Sugar: 5.8g

Dietary fiber: 2.6g

Protein: 5.7g


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 higher dark chocolate (I used an 85% bar)

Coarse sea salt, for sprinkling


Preheat oven to 350 degrees F. Line a small cooking sheet with parchment paper and reserve.

Add 1/2 glass of 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 temperature and simmer for 15 minutes. After a quarter-hour, remove from high temperature and mix coconut essential oil and brown sugars in the pan with the quinoa. Dump on prepared baking sheet and use a spatula to consistently spread quinoa. Place in range for 15-20 a few minutes or until quinoa turns golden brown and is crunchy in structure; stir twice through the entire baking time and energy to make certain actually toasting. After cooking, set aside to cool for two minutes.

While quinoa is toasting, it is possible to prepare peanut butter truffles. In a medium bowl, stir jointly peanut butter, vanilla extract and maple syrup until well combined. Add in oat flour and mix to combine. I like to make use of my hands right here to make sure that the oat flour is usually evenly distributed and well mixed. The dough should be soft. Collapse in toasted quinoa – once again I love to make use of my hands here. Move dough into 10 balls and put on a cooking sheet lined with parchment paper. Put in place the fridge for 10-15 a few minutes.

After peanut butter balls have been frozen and so are ready to be coated: melt dark chocolate in a small saucepan over low heat. Once delicious chocolate is melted, drop each ball in delicious chocolate until it really is fully coated. Suggestion: Place a fork under each truffle and softly place the truffle within the melted chocolate. I always possess 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 from the saucepan then transfer to a baking sheet and glide spend. It audio easy, but it can be hard to obtain truffles to become pretty looking.

Sprinkle truffles with coarse sea salt then put in place the refrigerator for 10-15 mins or until they harden. Makes 10 truffles. Feel free to double the recipe if you are rendering it for a celebration.

Nutrition is estimated predicated on 2.5oz 80% dark chocolate rather than 3.5oz while you almost certainly will not make use of every one of the chocolate.

To make vegan/dairy totally free: Work with a vegan chocolates bar.

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