Peanut Butter Buckeye Balls with Popped Quinoa
Need a gluten free and dairy free condiment? Peanut Butter Buckeye Balls with Popped Quinoa could be a great recipe to try. This recipe makes 12 servings with 127 calories, 3g of protein, and 4g of fat each. For 53 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 44 people have made this recipe and would make it again. Head to the store and pick up semisweet chocolate, medjool dates, water, and a few other things to make it today. It is brought to you by Naturally Ella. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 28%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Buckeye {Peanut Butter Balls }, Peanut Butter & Quinoa Protein Balls, and Chocolate Peanut Butter Quinoa Balls / Giveaway #SampleWholeGrains.
Servings: 12
Preparation duration: 15 minutes
Ingredients:
1 teaspoon coconut oil
10 medjool dates (roughly 5 ounces with the pit in)
¼ cup popped white quinoa (see note)
2 ounces semisweet chocolate
¼ cup smooth peanut butter (see note)
½ teaspoon vanilla extract
1 to 2 tablespoons water, if needed
Equipment:
food processor
double boiler
wax paper
Cooking instruction summary:
Remove pits from the dates and place in a food processor. Pulse until dates are in small pieces. Measure in the peanut butter and vanilla extract. Continue to pulse until the mixture is well combined. Add in the quinoa and pulse a few more times to incorporate quinoa.Take roughly 2 tablespoons of the mixture and roll into a ball. If the ball cracks and doesn't roll easily, pulse in a tablespoon of water and check again.Roll mixture into 12 balls and place in the refrigerator.In a double boiler, heat chocolate and coconut oil until smooth. Take each ball and dip the bottom in the chocolate. Place on wax paper and repeat with remaining balls. If you have leftover chocolate, drizzle over the top. Once chocolate begins to firm, sprinkle with sea salt if desired.
Step by step:
1. Remove pits from the dates and place in a food processor. Pulse until dates are in small pieces. Measure in the peanut butter and vanilla extract. Continue to pulse until the mixture is well combined.
2. Add in the quinoa and pulse a few more times to incorporate quinoa.Take roughly 2 tablespoons of the mixture and roll into a ball. If the ball cracks and doesn't roll easily, pulse in a tablespoon of water and check again.
3. Roll mixture into 12 balls and place in the refrigerator.In a double boiler, heat chocolate and coconut oil until smooth. Take each ball and dip the bottom in the chocolate.
4. Place on wax paper and repeat with remaining balls. If you have leftover chocolate, drizzle over the top. Once chocolate begins to firm, sprinkle with sea salt if desired.
Nutrition Information:
covered percent of daily need
