I hope your weekend was as lovely as ever. I spent Saturday morning rowing 21,000+ meters (a half marathon) at Iron & Oar, a local Chicago workout studio. Honestly I had only rowed maybe once before signing up for the half marathon. Not sure what I was thinking, but I’m happy that I committed to it. Not only was the race actually fun, but my legs hurt in the best way. That sounds odd, but if you love a good tough workout you know what I mean. Best yet, we got 3rd place and didn’t even train! WHOOP!
After the race, I enjoyed a GIANT cheat meal with Tony, followed by two of these chocolate peanut butter truffles that were waiting patiently for me in the freezer. I’m obsessed with the crispy, crunchy texture and how they resemble the taste of peanut butter cup.
Traditional peanut butter truffles usually call for powdered sugar, butter and sometimes shortening. My version is much healthier with clean ingredients.
The base of the the quinoa chocolate peanut butter truffles are made with:
a touch of vanilla extract
pure maple syrup (only 2 tablespoons!)
a small amount of oat flour
toasted quinoa (!!!!)
Toasted quinoa might just be my new favorite thing, and it’s quite easy to make. Just toss cooked quinoa with a very small amount of coconut oil and coconut sugar (or brown sugar), then you’ll simply spread out the quinoa on a baking sheet and toast it in the oven until it turns beautifully golden brown and crunchy. Simple enough, right?
The toasted quinoa is mixed with the peanut butter to create the best crunch EVER, then of course they’re covered in antioxidant-rich dark chocolate and sprinkled with sea salt. It’s as if I made a healthy & crispy Reese’s Egg.
CAN I GET A HELL YES?!
This recipe was created for Ancient Harvest‘s Quinoa Cookie Swap Sweepstakes which starts today! There will be 12 festive holiday cookies featured over on Ancient Harvest’s Facebook page (starting on Monday, December 7th at 8am MST). To enter the sweepstakes, all you have to do is head over to their FB page, pick your favorite cookie and pin it!
Did I mention the prizes include a Kitchen Aid mixer and an amazing baking pack (valued around $700). So don’t forget to head to their Facebook page to enter into the sweepstakes!
Happy holidays, friends! Hope you enjoy a (healthier) truffle or two. xo!
Crispy Toasted Quinoa Chocolate Peanut Butter Truffles
A healthier version of chocolate peanut butter truffles made with clean ingredients like toasted quinoa, pure maple syrup, and oat flour. These are deliciously crispy and crunchy, and taste just like a peanut butter cup. A perfect gluten free and vegan treat!
- 1/4 cup uncooked Ancient Harvest quinoa
- 1/2 teaspoon melted coconut oil
- 2 teaspoons organic brown sugar or coconut sugar
- 3/4 cup all natural drippy peanut butter
- 1/2 tablespoon vanilla extract
- 2 tablespoons pure maple syrup
- 2 tablespoons gluten free oat flour
- 3.5 ounces of 72% or higher dark chocolate (I used an 85% bar)
- Coarse sea salt, for sprinkling
Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper and set aside.
Add 1/2 cup of water and 1/4 cup of uncooked quinoa to a small saucepan and place over medium high heat. Bring to a boil, then cover, reduce heat and simmer for 15 minutes.
After 15 minutes, remove from heat and stir coconut oil and brown sugar in the pan with the quinoa. Dump on prepared baking sheet and use a spatula to evenly spread quinoa. Place in oven for 15-20 minutes or until quinoa turns golden brown and is crunchy in texture; stir twice throughout the baking time to ensure even toasting. After baking, set aside to cool for two minutes.
While quinoa is toasting, you can prepare peanut butter truffles. In a medium bowl, stir together peanut butter, vanilla extract and maple syrup until well combined. Add in oat flour and stir to combine. I like to use my hands here to make sure that the oat flour is evenly distributed and well combined. The dough should be soft.
Fold in toasted quinoa -- again I like to use my hands here. Roll dough into 10 balls and place on a baking sheet lined with parchment paper. Place in the freezer for 10-15 minutes.
After peanut butter balls have been frozen and are ready to be coated: melt dark chocolate in a small saucepan over low heat. Once chocolate is melted, dip each ball in chocolate until it is fully coated. Tip: Place a fork under each truffle and gently place the truffle in the melted chocolate. I always have a spoon with me as well to ensure that I can spoon chocolate over the truffle. Lift the truffle up and tap the fork against the top of the saucepan then transfer to a baking sheet and slide fork out. It sounds easy, but it can be difficult to get truffles to be pretty looking.
Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 minutes or until they harden. Makes 10 truffles. Feel free to double the recipe if you are making it for a party.
Nutrition is estimated based on 2.5oz 80% dark chocolate instead of 3.5oz as you most likely will not use all of the chocolate.
To make vegan/dairy free: Use a vegan dark chocolate bar.
This post is sponsored by Ancient Harvest and is part of an ambassador program. All recipes and opinions are my own. Thanks for supporting Ambitious Kitchen and the brands that help make this site possible!