These Chocolate Crunchy Balls are a fantastic snack that takes very little effort to make. They’re made with simple ingredients including almond flour, cacao powder, almond butter and maple syrup. The crunchy coating is made from adding puffed quinoa to the dark chocolate which adds great texture.
There’s no baking required and they store really well in the fridge, so are perfect for an easy grab-and-go snack during the week.
They’re a decent size too! I like to make them in batches of 10 rather than smaller balls. It really makes sure you get a proper bite sized snack! But obviously, if preferred, you can make smaller balls.
Nutrition highlights:
✅ Rich in healthy fats: both the almonds and almond butter provide unsaturated fats to ensure these energy balls are filling.
✅ Source of plant protein: almond flour and almond butter help ensures these chocolate crunchy balls have over 5g of protein per ball.
✅ Packed with antioxidants: you might be surprised to know that cacao powder and dark chocolate provide polyphenols that help support overall health.
✅ Suitable for those that are those that are on dairy free and gluten free diets.
Why You’ll Love These Chocolate Crunch Balls
Homemade snack and energy balls are one of the easiest ways to prep something nourishing ahead of time. And these are especially tasty!
Unlike many no-bake energy balls, these have two textures. The inside is softer with more of an almond flavour while the outside has a crisp dark chocolate coating full of puffed quinoa. They’re:
- No bake and ready quickly
- Made from simple whole-food ingredients
- Easy to store in the fridge or freezer
- Naturally gluten-free
- Great for children and adults alike
- Perfect for healthier sweet cravings
What ingredients do you need for Crunchy Chocolate Balls recipe?
- Almond flour
- Cacao powder
- Almond butter
- Maple syrup
- Almond milk
- Sea salt
- Dark chocolate
- Puffed quinoa
What are some of the nutritional benefits of the main ingredients?
Almond butter
A good source of plant-based protein and healthy unsaturated fats. It also provides vitamin E and keeps these balls filling.
Cacao powder
Cacao powder is packed with antioxidants called flavonoids, which help protect cells from oxidative stress. It also adds a rich chocolate flavour without added sugar.
Maple syrup
Is an unrefined sugar and provides small amounts of antioxidants. While still a sugar, maple syrup contains small amounts of minerals like manganese and zinc.
Dark chocolate
Dark chocolate provides polyphenols and minerals such as iron and magnesium. Choosing one with around 70% cocoa gives the best balance.
Puffed quinoa
Puffed quinoa adds the crunch and also adds a little extra plant protein, fibre and minerals like magnesium, making the chocolate coating even more nourishing.
Why Use Puffed Quinoa?
Puffed quinoa is one of those ingredients that can really add texture (as well as a small nutritional boost!) to homemade snacks. It’s made by heating quinoa until it expands into tiny, crispy grains. It’s a bit like puffed rice but much smaller pieces so fantastic for using as a crispy coating like this.
Can you make your own puffed quinoa?
You can make puffed quinoa at home by heating dry quinoa in a very hot pan until it pops, but in all honesty, it’s one of those ingredients that’s much easier to buy ready-made. And in my opinion, it’s the shop-bought stuff is much nicer!
Homemade puffed quinoa can be tricky to get right. It can catch and burn quickly, and the texture is usually less crispy.
Shop-bought puffed quinoa is far more consistent, lighter in texture, and saves you time too! You can usually find it in health food shops or online, and once opened it stores well in an airtight container for future recipes.
Storage and Shelf Life
These Chocolate Crunchy Balls can be stored in the fridge for up to 1 week.
Keep them in an airtight container.
They also freeze well. Store for up to 3 months and defrost for about 20 minutes before eating.
Recipe Tips
Texture: If the mixture is too dry, add 1-2 tbsp more milk when you are mixing them. The mixture shouldn’t be crumbly and should mix together easily.
Nut butter swap: Use you also use peanut butter or a nut-free substitute like tahini, if you don’t have almond butter.
Maple swap: you can use honey or any liquid sweetener to make these balls.
Choose good dark chocolate – a chocolate with around 70% cocoa gives the best flavour balance (but if you prefer your chocolate a little sweeter, then you do you!).
Related Recipes
If you enjoyed these balls recipe, why not try:
Pistachio & Puffed Quinoa Bars
Chocolate Crunchy Balls
Ingredients
- 1 cup almond flour (100g)
- 4 tbsp cacao powder
- 3 tbsp maple syrup
- 3 tbsp almond butter
- 1 tbsp unsweetened almond milk
- Pinch sea salt
- 3½ oz dark chocolate – 70% cocoa solids (100g)
- ½ cup puffed quinoa (15g)
Instructions
- Add the almond flour, cacao powder, maple syrup, almond butter, milk and a pinch of sea salt to a medium bowl. Using a spatula, mix well until everything is combined. The mixture should be soft and sticky. If it feels dry, add a little more milk and mix again.
- Take a tbsp of the mixture and shape into a ball. Repeat with until you have 10 balls.
- Melt the chocolate in a bowl over a pan of hot water (or for 20-30 second bursts in the microwave). Pour in the puffed quinoa and mix to combine.
- Dip each ball in the chocolate mixture and place on some parchment paper.
- Refrigerate for about an hour to firm up. Store in the fridge.
Notes
- These Crunchy Chocolate Balls can be stored in the fridge for up to 1 week.
- They also freeze well. Store for up to 3 months and defrost for about 20 minutes before eating.
- Depending on the chocolate you use, you may want to add 1-2 tsp of melted coconut oil and stir through to thin the chocolate slightly. It makes it easier to dip the balls.
- If your puffed quinoa has been in the cupboard for some time, you may want to just pop in the oven for 5 mins to crisp up slightly.
These taste amazing and are even better on the second day.
I was curious if they would be okay at room temperature if the Chocolate was tempered.
Hi Debbie, so glad you liked them. They should be fine at room temperature for a few hours (depending how hot it is outside!).