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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!

Course Dessert
Keyword chocolate peanut butter truffles
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 truffles
Calories 203 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper and set aside.
  2. 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. 

  3. 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.

  4. 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. 

  5. 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.

  6. 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.

  7. 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.

Recipe Notes

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.

Nutrition Facts
Crispy Toasted Quinoa Chocolate Peanut Butter Truffles
Amount Per Serving (1 g)
Calories 203 Calories from Fat 123
% Daily Value*
Fat 13.7g21%
Carbohydrates 13.4g4%
Fiber 2.6g11%
Sugar 5.8g6%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.