Since going gluten free I have been baking for my husband but looking for other recipes to satisfy MY sweet tooth. There are many versions of these on the net, I looked at alot of them them then threw my own concoction together testing the flavours until I was happy with it. These are “cakey” in consistency but light, chocolaty but not too sweet or rich and they are yummy. This recipe made about 18 quite large balls, it could easily be halved.
2 cups cooked quinoa
1 cup dates
1/2 cup walnuts (or sunflower seeds)
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons cocoa
3 tablespoons coconut oil
1 tsp vanilla
1 – 1 1/2 cups (approx) coconut
extra coconut for rolling
Put the dates and walnuts in a food processor and process till crumbly. Melt the coconut oil. Add all ingredients to dates and walnuts, starting with the one cup of coconut. Process till a consistency of dough that can be formed into balls, adding extra coconut if mixture too soft. Roll in coconut and chill.
Chocolate Cranberry Quinoa Balls
The second time I made these I changed the recipe a little. I used 1 cup of quinoa, omitted the peanut butter, increased the coconut to 2 cups, added 1 cup of cranberries.
I chilled these then dipped in melted dark chocolate combined with 2 tsp coconut oil. Chill and keep refrigerated. These were wonderful too.