STEP 1
Toast quinoa in a skillet with coconut oil until golden
STEP 2
Turn off the heat, stir in maple syrup & transfer to parchment paper to cool off
STEP 3
Stir together peanut butter, maple syrup & vanilla
STEP 4
Stir in oat flour until well combined
STEP 5
Fold the toasted quinoa into your dough
STEP 6
Roll the dough into 9 balls, place them on a baking sheet & freeze for 15 minutes
STEP 7
Melt chocolate in a small bowl in the microwave
STEP 8
Dip each truffle in the chocolate until fully coated
STEP 9
Place truffles on a baking sheet, sprinkle with sea salt & refrigerate