crunchy, nut-free, quinoa chocolates
These crunchy nut-free quinoa chocolates are easy to make and ridiculously good. The popped quinoa gives them that crispy chocolate-bar texture, while the tahini and seeds make them more satisfying than plain chocolate. They still feel like a treat, because they are, but they work harder than the average lunchbox sweet.
Makes approximately 20 small chocolates.
- 150 g dark chocolate (70%)
- 5 tbsp light/liquid tahini
- ¾ cup dry, uncooked quinoa
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- ½ tsp vanilla
- Good pinch of salt
Rinse and dry the quinoa well to remove any bitter taste.
Add quinoa to a dry pan over medium heat and stir for 10–12 minutes until dry, crunchy and popping — just like popcorn :)
Let quinoa cool.
Grind the sunflower seeds, pumpkin seeds and 1–2 tbsp of the popped quinoa into a fine flour.
In a bowl, melt the chocolate gently.
Once fully melted, stir in the tahini, salt and vanilla.
Now mix in the ground seed mixture.
Fold in the remaining popped quinoa.
Press mixture into a lined tin or mould.
Refrigerate for at least 4 hours, ideally overnight.
Cut into small squares if using a tin.
- Nut-free, but still crunchy and satisfying
- Easy to make ahead and keep in the fridge or freezer
- Feels like proper chocolate, not a sad “healthy” substitute
Store in an airtight container. Keep chilled for the best texture.
For best texture and flavour. Can be kept longer if well-sealed.
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