Moisten the quinoa with a little water (a 4:1 ratio works best).
Heat a dry frying pan over medium-high heat. Add a small batch of the moistened quinoa, spreading it into a single layer.
Stir continuously and listen for the popping sound. Once it starts, keep stirring until the quinoa turns golden brown and stops popping. Remove from the pan immediately to prevent burning.
Repeat in small batches to ensure even popping.
Break the chocolate into a heatproof bowl. Melt it over a bain-marie (double boiler) by placing the bowl over a pan of simmering water, stirring occasionally until smooth.
Stir the tahini or nut butter into the melted chocolate until fully combined. Fold in the popped quinoa, ensuring an even coating. Spoon the mixture into ice cube trays, silicone moulds, or a lined baking dish.
Place in the fridge for 1-2 hours until the chocolate has hardened. If using a baking dish, once set, cut into bite-sized pieces. Store in an airtight container in the fridge or freezer.
For added crunch, sprinkle extra popped quinoa on top before serving. Make it festive with white chocolate, dried cranberries, or some orange or lemon zest. For a spicy kick, stir in a pinch of cayenne for a hint of heat. Enhance the flavour with a touch of sea salt for a balanced salty-sweet effect. Experiment with different shapes using fun silicone moulds to create individual treats.
These are absolutely divine with popped quinoa—the crunch is just beautiful. Once set, I chop them up and place them in a lovely box lined with Bakewell or tissue paper, making them a perfect gift. They’re ideal for Valentine’s Day or any special occasion!
Ingredients
Directions
Moisten the quinoa with a little water (a 4:1 ratio works best).
Heat a dry frying pan over medium-high heat. Add a small batch of the moistened quinoa, spreading it into a single layer.
Stir continuously and listen for the popping sound. Once it starts, keep stirring until the quinoa turns golden brown and stops popping. Remove from the pan immediately to prevent burning.
Repeat in small batches to ensure even popping.
Break the chocolate into a heatproof bowl. Melt it over a bain-marie (double boiler) by placing the bowl over a pan of simmering water, stirring occasionally until smooth.
Stir the tahini or nut butter into the melted chocolate until fully combined. Fold in the popped quinoa, ensuring an even coating. Spoon the mixture into ice cube trays, silicone moulds, or a lined baking dish.
Place in the fridge for 1-2 hours until the chocolate has hardened. If using a baking dish, once set, cut into bite-sized pieces. Store in an airtight container in the fridge or freezer.
For added crunch, sprinkle extra popped quinoa on top before serving. Make it festive with white chocolate, dried cranberries, or some orange or lemon zest. For a spicy kick, stir in a pinch of cayenne for a hint of heat. Enhance the flavour with a touch of sea salt for a balanced salty-sweet effect. Experiment with different shapes using fun silicone moulds to create individual treats.
These are absolutely divine with popped quinoa—the crunch is just beautiful. Once set, I chop them up and place them in a lovely box lined with Bakewell or tissue paper, making them a perfect gift. They’re ideal for Valentine’s Day or any special occasion!