Chocolate Crunchy Balls
These crunchy chocolate balls are fudgy in the middle and coated in dark chocolate mixed with puffed quinoa for added crunch. Made with simple ingredients and no baking required, they’re easy to prepare and ideal to keep on hand for when you want something sweet made with healthy, nourishing ingredients.
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.
Nutrition
Calories: 186kcalCarbohydrates: 13.1gProtein: 5.5gFat: 12.7gSaturated Fat: 3.4gFiber: 3g
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