No-Bake Chocolate and Quinoa Crunch Cookies

Ingredients

• 1 cup Quinoa (Or 1 cup puffed quinoa for a lighter, crunchier texture)
• 100 g Dark chocolate
• 2 tbsp Peanut butter (Alternatively, use almond butter, cashew butter, sunflower seed butter, tahini, or another nut or seed butter)

Steps

1. 1

   If using regular quinoa, toast it in a dry skillet over medium-low heat until slightly crunchy and fragrant, with a toasted, nutty aroma. Skip this step if using puffed quinoa.

2. 2

   Melt the dark chocolate.

3. 3

   Add the peanut butter, or the chosen nut or seed butter, and stir until incorporated into the melted chocolate.

4. 4

   Add the toasted quinoa or puffed quinoa and gently mix until the grains are coated with the chocolate mixture.

5. 5

   Spoon the mixture onto parchment paper and shape it into cookies.

6. 6

   Refrigerate the cookies for 1–2 hours, until firm.

7. 7

   Serve and enjoy the cookies.

Notes

The recipe does not specify the method for melting the chocolate or the exact number of cookies; the stated yield is estimated. For a lighter, crunchier texture, use puffed quinoa. The peanut butter can be replaced with almond butter, cashew butter, sunflower seed butter, or tahini.

Nutrition per serving

• dessert
• snack
• no-bake
• chocolate
• crunchy
• high-protein
• vegetarian
• egg-free