First off, happy Halloween! Secondly, my office is in candy overdrive. We have a bit of a Reese’s and Kit Kat addiction around these parts, with 3lb bags constantly hiding in the office kitchen cabinet. So dangerous, and anyone who knows me knows that I have zero control in such scenarios.
To attempt to combat this dilemma, I concocted these little guys for you all to try. They really do hit the spot for when I’m craving something chocolate-y after lunch, yet are packed with protein and fiber, with as little sugar as I could get away with. The fact that they’re no-bake makes these a great little snack.
Stay tuned for more editions of these, because I’m in love and want to see what other kinds I can whip up!
(Makes 12 bites)
1 cup white quinoa, cooked
1 cup quick rolled oats, uncooked
3/4 cup unsweetened coconut flakes
1/3 cup semi-sweet chocolate chunks
1/4 cup creamy almond butter
1/2 cup maple syrup
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp sea salt
To prep, line a baking sheet with parchment paper and set aside, then pour your coconut flakes on to a plate and set aside.
To begin making, pour your cooked quinoa, oats, almond butter, maple syrup, vanilla, cinnamon, and salt into a large bowl. Using your hands or a spatula, thoroughly mix ingredients until well incorporated. Once batter is complete, add your chocolate chunks and fold into the mix.
Using your hands, roll your dough into golf ball sized spheres and place on your parchment paper. Once you’ve rolled all of your dough, roll the bites once more into the coconut flakes until fully covered. Place back onto your baking sheet and set into the fridge for about 30 minutes.
Once chilled, store in tupperware in the fridge for up to a week.