Chocolate Quinoa Bliss Balls
Delicious and healthy bites made from quinoa, pumpkin seeds, and dark chocolate, perfect for satisfying your sweet cravings without guilt.
Ingredients
For the Bliss Balls
- 1/3 cup Quinoa, gewaschen und abgetropft Look for high-quality, organic quinoa if possible. Rinse it thoroughly to remove bitterness.
- 2/3 cup Wasser Just plain old water; don’t over-complicate!
- 1.5 cups ganze entsteinte Datteln Medjool dates work best as they are naturally sweet and have the perfect chewy texture.
- 1 cup rohe Kürbiskerne Unsalted pumpkin seeds for added crunch; can substitute with walnuts or almonds if preferred.
- 3 tablespoons Kakaopulver Opt for high-quality, unsweetened cacao powder.
- 1/4 teaspoon Meersalz A tiny pinch elevates the overall flavor profile.
- 1 tablespoon Samenbutter oder Nussbutter Choose your favorite nut or seed butter; almond or sunflower seed butter are tasty options.
- 1 tablespoon Ahornsirup Adjust based on your sweetness preference.
- 3 oz dunkle Schokolade Use good quality dark chocolate (at least 70% cacao) for coating.
- Meersalz zum Bestreuen (optional) A sprinkle of sea salt tops the bliss balls beautifully.
Instructions
Preparation
- Rinse 1/3 cup of quinoa under cold water. In a saucepan, combine the quinoa and 2/3 cup of water. Bring to a boil, then reduce heat, cover, and let simmer for about 15 minutes or until the quinoa is fluffy. Set aside to cool.
- In a food processor, pulse the pumpkin seeds until they become fine crumbs — about 45 seconds to 1 minute.
- Add the pitted Medjool dates to the processor with the crushed pumpkin seeds, and blend until the mixture is well-combined, resembling a sticky paste.
- Pour in the cooked quinoa, cacao powder, nut butter, maple syrup, and salt. Blend until everything is sticky and evenly mixed.
- Using your hands, roll the mixture into small balls (approximately 1 inch in diameter) and place them on a lined baking sheet.
- In a heatproof bowl over simmering water or using the microwave at 30-second intervals, melt the dark chocolate until smooth.
- Dip each ball halfway into the melted chocolate, allowing any excess to drip off. Optionally, sprinkle a pinch of sea salt on top before the chocolate hardens.
- Refrigerate the bliss balls for about an hour, or until the chocolate has solidified.
Notes
Store in an airtight container for up to one week in the fridge or freeze for up to three months. You can also involve kids in the kitchen for a fun activity!