If you’ve got a sweet tooth, but you’re trying to eat healthier, we’ve got you covered. Look no further than these chocolatey crispy treats that will satisfy your cravings without busting your goals.
Recipe developed and written by Kristina Domitrovich // photos by Lindsay Pace
Ingredients
- 1 cup quinoa
- 3 4-ounce bars of semi-sweet or unsweetened chocolate
- 2 tablespoons pure peanut butter
- 1 pinch Kosher salt
Instructions
- If the quinoa’s packaging does not state it has already been rinsed, thoroughly rinse quinoa and let it dry completely.
- Preheat a high-sided pan or pot over medium-high heat. Add 1/2 cup quinoa, and use a spoon to spread evenly over the bottom of the pot. Stir occasionally, and don’t walk away. Within about 5-10 minutes, it will start making a popping sound. Stir regularly at this point to pop evenly, and remove from heat when done popping. Repeat with remaining quinoa; set aside when done.
- Place a silicone candy tray on a baking sheet, and set aside.
- Using a double broiler, melt the chocolate with peanut butter and a pinch of salt, stirring regularly with a rubber spatula. As soon as the chocolate is completely smooth, remove from heat and stir for two minutes.
- Add in the quinoa, and stir until well combined.
- Use a spoon to transfer into the silicone mold; then transfer to the refrigerator for 20-30 minutes, or until set.
- The chocolate can be kept at room temperature or in the refrigerator for up to three weeks.
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