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Got a sweet tooth? Then you need to try these chocolate quinoa energy balls. They’re made with healthy ingredients like quinoa, dates and pumpkin seeds, and you’ll be surprised at how much you’ll love them!
As a certified health coach, it’s my goal to give you yummy recipes to satisfy your sweet tooth but with a healthier twist. But I’m also a mom like you, and I get that your family wants sweet treats!
And that’s why I’m so excited about today’s recipe. These chocolate quinoa bliss balls are a crowd pleaser. The kids will love ‘em and ask for seconds. You’ll be sneaking a couple into your bag for the day. And your husband will probably be popping them like candy. So give them a try and you can thank me later.
When you think of chocolate treats, you don’t usually think to yourself – I want some quinoa! Well, you’re about to be pleasantly surprised because quinoa makes a wonderful addition to chocolate. In fact, I’ve used the combo in the past with my chocolate quinoa bark recipe.
The process to make this recipe is easy. Let me walk you through it…The first step will be to cook quinoa. After that, things get really simple. This is a great time to get the kids in the kitchen to help you make these. Add all the ingredients (minus dark chocolate and flaked sea salt) to a food processor and blend until it starts to ball around the blade. Then, using a cookie dough scoop, take the mixture and roll each one into a ball.
The last step is to dip the bliss balls into melted dark chocolate. Sprinkle with flaked sea salt and pop in the fridge for 1 hour to allow them to completely harden. And voila! A really delicious treat that the whole family will be asking for.
- 1/3 cup quinoa, rinsed and drained
- 2/3 cup water
- 1.5 cups whole (pitted) dates
- 1 cup raw pumpkin seeds
- 3 Tbsp cacao powder
- 1/4 tsp sea salt
- 1 Tbsp seed butter (or you can use nut butter)
- 1 Tbsp maple syrup
- 3 oz (approx 3/4 cup) dark chocolate
- Sea salt for topping - I used this flaked sea salt
- First, cook your quinoa: Bring the quinoa and water to a boil in a pot on the stove. Reduce heat and let simmer with lid on until all the water is fully absorbed. Remove from heat and set aside for 10 minutes. Once cooled, fluff with a fork.
- In a food processor, add pumpkin seeds and process until they are finely chopped. Next, add in the whole dates and let them chop up into small pieces.
- Now add in the cooked quinoa, cacao powder, seed butter, maple syrup and sea salt. Pulse until everything starts to come together and ball around the blade. Scrape down the sides to make sure everything is mixed, them pulse some more.
- Using a cookie dough scoop, spoon out the mixture and roll into 1-inch balls with your hands. Place onto a baking sheet lined with parchment paper.
- Dip the quinoa balls into chocolate: Melt the dark chocolate in a double boiler method. Once it’s melted, dip the balls into the chocolate half way and place back onto the baking sheet. Once the chocolate begins to harden but it’s still shiny, that’s when you sprinkle the tops of each ball with flaked sea salt. I like to chill mine in the fridge for one hour before serving.
- Store the quinoa chocolate energy balls in a glass airtight container for up to 1 week.
See more family-friendly recipes on our website: www.andianne.com
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 59Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 156mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 2g
Please note: This nutrition information is only an estimate and was created using Nutritionix