Ingredients
- ⅓ cup quinoa - rinsed and drained
- ⅔ cup water
- 1.5 cups whole - pitted dates
- 1 cup raw pumpkin seeds
- 3 Tbsp cacao powder
- ¼ tsp sea salt
- 1 Tbsp seed butter - or you can use nut butter
- 1 Tbsp maple syrup
- 3 oz approx ¾ cup dark chocolate
- Sea salt for topping - I used this flaked sea salt
Instructions
- Cook quinoa with water until fluffy and cooled.
- Pulse pumpkin seeds in a food processor until finely chopped.
- Add dates and blend until broken down.
- Add quinoa, cacao, nut butter, maple syrup, and salt. Blend until sticky.
- Roll into 1-inch balls and place on parchment.
- Melt chocolate, dip each ball halfway, and sprinkle with flaky salt.
- Chill for 1 hour until chocolate sets.
Recipe Notes:
- Chill before rolling if the mixture feels too sticky.
- Store in the fridge for 1 week or freeze for 2 months.
- Swap toppings for coconut, crushed nuts, or cocoa powder.
Nutrition Info
Calories: 148kcal | Carbohydrates: 9g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 95mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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