Side Pannel
Quinoa Power Bites Recipe
Quinoa Power Bites Recipe
- Recipe Submitted by maryjosh on 03/02/2020
Ingredients List
- 1 cup Medjool dates, pitted
- 1/2 cup distilled water
- 1/4 cup crunchy almond butter or another nut butter (pollinator friendly)
- 1/2 teaspoon Kosher salt
- 1/4 cup cocoa powder
- 1 tablespoon coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 cup cashew nut milk (or another nut milk)
- 1-1/2 cup quinoa flakes
- 1/4 cup raw almonds, chopped
- FOR THE TOPPING
- 1/2 cup almonds, finely blended into crumbs in a food processor
Directions
In a food processor blend 1/2 cup almonds until finely crushed and powder-like.
Pour into a shallow bowl and set aside.
Wipe the processor clean.
Blend the dates and water in a food processor or blender until smooth and makes a paste.
Transfer the date paste to a medium size saucepan. Heat over medium-low heat and add the almond butter, salt, cocoa powder and coconut oil.
Stir for a minute or two just until well blended and heated through. Remove from heat.
Add the vanilla extract and cashew milk to the mixture and stir until blended.
Fold in the quinoa flakes and 1/4 cup chopped almonds until completely incorporated.
Either transfer the mixture to a bowl or leave in the pan and cover.
Refrigerate the mixture for a least an hour until chilled and set before rolling into balls.
Using an 1-inch ice cream scoop, roll into 1-inch balls.
Roll the balls in the crushed almonds until lightly covered all over.
Store in a tightly covered container in the refrigerator.
Pour into a shallow bowl and set aside.
Wipe the processor clean.
Blend the dates and water in a food processor or blender until smooth and makes a paste.
Transfer the date paste to a medium size saucepan. Heat over medium-low heat and add the almond butter, salt, cocoa powder and coconut oil.
Stir for a minute or two just until well blended and heated through. Remove from heat.
Add the vanilla extract and cashew milk to the mixture and stir until blended.
Fold in the quinoa flakes and 1/4 cup chopped almonds until completely incorporated.
Either transfer the mixture to a bowl or leave in the pan and cover.
Refrigerate the mixture for a least an hour until chilled and set before rolling into balls.
Using an 1-inch ice cream scoop, roll into 1-inch balls.
Roll the balls in the crushed almonds until lightly covered all over.
Store in a tightly covered container in the refrigerator.
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