Puffed Quinoa Easter Eggs

If you are looking for an easy Easter treat, these Puffed Quinoa Easter Eggs are a fun one to make at home. It’s a very simple recipe which is packed with wholesome ingredients like puffed quinoa, dark chocolate, almond butter and pistachios.

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Prep Time 10

Cook Time 5

Total Time 15

Course Dessert, snacks

Servings

Calories 184 kcal

Equipment

Silicone egg tray

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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Nutrition

Calories: 184kcalCarbohydrates: 11.3gProtein: 5.9gFat: 13.6gSaturated Fat: 4.3gFiber: 2.6g

Keyword easter eggs, puffed quinoa

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