Crispy Peanut Butter–Quinoa Balls
This recipe first appeared on eatingwell.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Lauren Wenig on SeeMeCook
No-bake bites made with crunchy natural peanut butter and puffed quinoa, finished with a drizzle of semisweet chocolate and optional flaky salt. They have a salty-sweet flavor and light, crispy texture.
- Time
- 45 minutes
- Equipment
- Oven and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Peanuts and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 16 g
- 130 g
- 85 g
Weights are estimates. Together, the ingredients weigh about 230 g before cooking, which is about 19 g per serving.
Steps
Line a small baking sheet with parchment paper. In a medium bowl, combine the puffed quinoa and peanut butter. Using a tablespoon, portion the mixture into 12 rounded tablespoons on the prepared baking sheet.
Place 1/4 cup of the chocolate chips in a small microwave-safe bowl. Microwave on High in 30-second intervals, stirring thoroughly between intervals, until melted and smooth, about 1 minute.
Drizzle 1 teaspoon of melted chocolate over each ball.
Sprinkle the balls with a pinch of flaky salt, if desired.
Freeze until the balls are firm and the chocolate is set, about 30 minutes.
Notes
To make ahead, refrigerate in an airtight container for up to 1 week. If puffed quinoa is unavailable, puffed brown rice cereal can be used for a similar crunch. The structured ingredient list specifies 1/2 cup chocolate chips, while the preparation directions use 1/4 cup; follow the stated drizzling directions and reserve or use any remaining melted chocolate as desired.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 103
- Protein
- 3 g
- Carbs
- 8 g
- Fat
- 7 g
- Fiber
- 1 g
Where the calories come from
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