These puffed quinoa easter eggs are such an easy way to make homemade easter treats.
With only 6 ingredients and dairy and gluten free, they are very simple to make too.
And if you don’t have the egg shaped silicone tray, you can just freestyle the shape on some parchment paper
What is puffed quinoa?
Puffed quinoa is made by heating quinoa until the grains pop and puff up.
The end result is nutritious, small & round crispies which give great texture to these little eggs. It has great nutritional benefits being high in protein and fibre. It’s a complete protein – containing all 9 essential amino acids. These benefits are not generally lost when the quinoa is heated.
It’s also naturally gluten-free and low in fat too.
Can you puff quinoa yourself?
Apparently, you can. However, I have tried it and it’s not as good as the shop bought stuff. I find it burns easily and doesn’t puff up as much as the type that you get in the shops. My advice is – save your time and buy it!
How to make these puffed quinoa easter eggs?
Firstly, you put the chocolate in a bowl and melt it over a pan of hot water. Whilst the chocolate is melting, I like to toast the quinoa in the oven for 5 minutes. This isn’t compulsory as it’s already cooked. However, I really like the extra crunch you get when it’s toasted.
Once the chocolate is melted, stir through all the other ingredients. You can then just spoon into easter egg shaped moulds.
How to store
I prefer to store in the fridge. I think they retain their freshness and their crunch by keeping refrigerated. They will last for at least a week.
They can also be frozen for up to 3 months.
What Ingredients do you need to make puffed quinoa easter eggs
- Puffed quinoa
- Dark chocolate
- Almond or peanut butter
Pistachios - Hemp seeds
- Freeze-dried raspberries
Puffed Quinoa
As already mentioned, puffed quinoa is a nutritious way to add crunch to sweet treats. High in fibre and higher in protein than puffed rice too.
Dark Chocolate
Dark chocolate (with a cocoa content of 70% or higher) is rich in antioxidants. It’s also a source of magnesium and iron. So try and opt for dark chocolate, if you can.
Pistachios
Not only do pistachios look fantastic, but they are also a great source of protein, fibre, and healthy fats.
Almond butter
Almond butter is a fantastic source of healthy fats, particularly monounsaturated fats, as well as Vitamin E and protein. Try and ensure you use a natural almond butter with just nuts (and maybe a little sea salt).
Hemp seeds
Hemp seeds are a protein powerhouse, with around 6 grams of protein per 2-tablespoons. They are also rich in essential fatty acids which are important for so many things including brain function and inflammation regulation. Hemp seeds are also a great source of magnesium and iron.
Freeze-dried raspberries
They are optional and just there for bit of colour and a hint of sweetness .
Recipe Tips
Choose high-quality chocolate: Use the best dark chocolate you can find. A minimum of 70% cocoa is ideal.
Customise your ingredients: If you have allergies or preferences, swap pistachios and hemp seeds for your favourite nuts or seeds. You can also use peanut instead of almond butter.
Toast the quinoa: The quinoa is already cooked, but I like to toast in the oven for 5 minutes before using. This ensures optimum crunchiness.
Freestyle the shape: If you don’t have the easter eggs shaped trays then you can freestyle the shape on some parchment paper.
If you like these puffed quinoa easter eggs, you might want to try these other easter recipes:
Puffed Quinoa Easter Eggs
Equipment
Ingredients
- 170 g dark chocolate 70% cocoa solids (6oz)
- ½ cup natural peanut butter (120g) or almond butter
- 1 cup puffed quinoa (25g)
- ⅓ cup unsalted pistachios (45g)
- ⅓ cup shelled hemp seeds (40g)
- 2 tbsp freeze dried raspberries optional but great for a bit of colour
Instructions
- Optional first step: put the puffed quinoa on a baking tray and bake at 180C/350F for 5-6 mins to lightly toast. This makes the puffed quinoa extra crunchy.
- Whilst the puffed quinoa is in the oven, melt the chocolate in a bowl over a pan of hot water. Once melted, stir in the nut butter. Chop the pistachios into small pieces. Add them, with the hemp seeds and quinoa, to the chocolate mix. Stir well to mix.
- Spoon the mix into the moulds (or freestyle on some parchment paper) and press down. Add some more pistachios and freeze dried raspberries to the top. Refrigerate for about an hour to set. Remove from the moulds and serve.
Notes
- They will last for about a week. I like to store in the fridge for optimum crunch.
- They can also be frozen for up to 3 months.
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