It’s been a long time since I came around, hasn’t it?! That’s second semester, for ya; work hard, play hard, blog lightly.
BUT spring has sprung, summer is right around the corner, and recipes are just itching to be created.
When I was home in Manhattan for Easter, I had time to make these lovely little treats for the holiday! I was planning on sticking to basic, cherry-filled chocolates, but added popped quinoa on a whim and successfully gave them that Nestle Crunch texture. Decent to delectable real quick!
They’re perfectly delicious and super easy to make. Next time, I plan on chopping the cherries more and adding them to the melted chocolate.
I used cherries this time but any fruit (fresh or dried) nut, or seed can be added! Blueberries, dried cranberries, sunflower seeds, pistachios, perhaps?
Here’s the recipe!
(makes 35-40 bites)
- 1/2 cup melted dark chocolate (I used a full bar from Trader Joe’s)
- 1/2 cup cocoa powder
- 1/4 cup coconut oil (liquid)
- 1/2 cup popped quinoa
- 1 cup chopped cherries (or add-ins of choice)
- Line two baking sheets with parchment paper.
- First, pop the quinoa. Heat a non-stick pan over medium-high heat. Add a few grains of quinoa to the pan to see if it’s hot enough; if it is, the quinoa will make popping noises and/or bounce around the pan. Add the quinoa in batches; don’t let grains overlap to ensure it cook evenly and doesn’t burn.
- Remove quinoa from heat and set aside.
- Melt chocolate in the microwave, double burner, or bowl over boiling water. Stir every 15-20 seconds until completely melted.
- Add cocoa powder and oil to chocolate and stir.
- Fold in quinoa (optional- stir in fruit/nuts/seeds if you want them mixed with the chocolate).
- Using a tablespoon, drop mixture onto the baking sheets in small dollops.
- Top with add-ins of choice.
- Place baking sheets in refrigerator for at least 30 minutes, allowing chocolate to solidify.