I had a really tough time naming these little guys.
Somehow “raw chocolate topped puffed quinoa cashew butter bites”, although very descriptive and technically correct, just wasn’t quite snappy enough and I spent a lot of time trying to think of a name that adequately sums up how great they. As you can see I came up with nothing. But that shouldn’t stop you from admiring or making them; what they lack in snappy name they make up for in taste - they are fan-freaking-tastic.
I had originally planned on rolling these into balls and dipping them in chocolate but laziness won out (as per usual…) and I did them as individual cups. They’re a bit larger but a lot less fiddly to make so I’m happy with my choice, but you could definitely make them into little round balls. Good for getting the kids involved in the cooking process, although I promise you’ll have no trouble getting kids and adults alike involved in the eating process. I may or may not have scoffed three of these during their photoshoot...
Puffed quinoa is a fantastic alternative to puffed rice. It’s still gluten free but much higher in protein and, well, its teeny tiny size just make it cuter. The cashew butter is homemade – just 2 cups cashews and a tsp of vanilla bean paste in the food processor until smooth – and is rich in copper, which plays a role in a wide range of physiological processes including iron utilization, elimination of free radicals and development of bone and connective tissue. Cashews also have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil.
If you don’t have puffed quinoa then you can use puffed rice or any other puffed grain, and you can replace the cashew butter with any nut or seed butter you have lying around. As always they are free from refined sugar and flour but they are also gluten-free, dairy-free and vegan so they’ll keep everyone happy. They’re great in a lunchbox or as an after dinner sweet treat, or any old time of day with a scolding hot cuppa. The recipe make 6 bites in a regular size muffin tin but you can easily double the quantities and make a dozen. In fact, just double them straight off the bat. You won’t have any trouble getting rid of them.
Choc Quinoa Cashew Butter Cups
1/2 cup cashew butter
1/3 cup rice syrup
1 cup puffed quinoa
1/4 cup coconut oil
1/3 cup raw cacao powder
1/3 cup rice syrup
1) Warm cashew butter and rice syrup in a small bowl, then add puffed quinoa and a pinch of sea salt flakes and stir to combine.
2) Press the mixture into 6 holes of a silicone muffin tray and place in the fridge for at least 30 minutes to firm up.
3) Meanwhile, melt coconut oil. Add raw cacao powder and rice syrup and whisk until smooth.
4) Pour chocolate over quinoa cashew mixture and place back in the fridge for a further 30 minutes to set completely. Store in an airtight container in the fridge.
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