Ingredients- 3 C. Cooked Quinoa (I steam cooked 1 cup of quinoa with 2.5 cups of water for 20 mins.)
- ¼ C. Raw Cacao Powder
- ⅓ C. Maple Syrup
- 3 Tbsp. Creamy Peanut Butter
- 1 Tbsp. Coconut Oil
- ¾ tsp. Ground Cinnamon
- ¾ tsp. Vanilla Extract
- ¼ C. Unsweetened Shredded Coconut
Instructions
- After you are done cooking the quinoa, place it into a large bowl (while it is still warm) and stir all of the ingredients other than the coconut into it.
- Make sure to stir and fold it together so that everything is evenly combined. Because of the warmth of the quinoa, the peanut butter and coconut oil should melt and stir into it relatively easy.
- Prepare a baking sheet by lining it with wax or parchment paper, or a SilPat if you have one, and spoon 2 tbsp.-sized mounds onto it. No need to worry about the spacing as they will not expand.
- Place the baking sheet into the refrigerator for 30-40 mins. Get a shallow bowl or small plate ready with the shredded coconut for rolling the bites in.
- Once time is up, take the baking sheet out of the refrigerator and roll the mounds in between your palms until they are spherical. Then roll them around the coconut shreds to coat the outside.
- Put them back into the refrigerator for 2 hours or more for them to fully firm up. Snack on them as you please!
