Quinoa Brownie Truffles

I’ve been on a quinoa kick lately. It seems as if it goes in everything. There are quinoa cookbooks and blogs with everything from salads to granola, cookies to ice cream.

Quinoa Brownie Truffles

Quinoa Brownie Truffles

1/3 cup dried dates, soaked in hot water for 15 minutes

½ cup cooked quinoa

1 tsp. vanilla

2 tbsp. almond butter

2 tbsp. coconut oil, melted

1 tbsp. coconut nectar

1/8 tsp. sea salt

¼ cup natural cacao powder

4 to 6 tbsp. unsweetened coconut flakes

1 cup almond meal (I grind it in my Magic bullet)

Add all the ingredients to a food processor bowl. Mix until everything is well mixed and holds together well. Roll into balls. Leave plain or coat with coconut sugar, fine coconut, melted chocolate or ground nuts. Chill for 1 to 2 hours. Store in freezer.

Notes:

  • You shouldn’t leave the truffles outside the freezer for long periods of time. They soften, and I think that they taste best when still firm.
  • Honey may be substituted for coconut nectar.
  • Coconut nectar is full of nutrients and is very low on the glycemic index.  It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.
  • Natural or raw cacao powder is high in antioxidants including magnesium. You can find it at your local natural foods store or online. If you wish, you may use regular baking cocoa from your regular grocery store.

Featured at Make Your Own Monday , Mostly Homemade Mondays , Natural Living MondayFoodie Friday , Simple Meals Friday , Natural Family Friday

This post is linked to Gluten-Free Recipe Round-Up , Better Mom Mondays , Make Your Own Monday , Melt In Your Mouth Monday , Mindful Mommy Mondays , Mostly Homemade Mondays , Natural Living Monday ,  Fat Tuesday , Slightly Indulgent Tuesday , Tasteful Tuesday , Allergy Free Wednesday , Cast Party Wednesday , Gluten-Free Wednesdays , Healthy 2day Wednesdays , Lovely Ladies Linky , Waste Not Want Not Wednesday , Wellness Wednesday , Full Plate Thursday Frugal Days, Sustainable Ways ,  Pennywise Platter , Simple Lives Thursday , Tasty Traditions , Tuned-In Tuesday , Fight Back FridayFoodie Friday , Healing With Food Friday , Healthy Vegan Friday , Let’s Get Fresh Fridays , Let’s Get Real Friday , Natural Family Friday , Potluck Party , Real Food Fridays ,  Simple Meals Friday , Unprocessed Fridays, Wellness Weekend

Easy Green Mama

From The Farm Blog Hop

The Jenny Evolution

Anyone for leftover quinoa?

Chocolate Chip Quinoa Cookie Pizza

This is made with no added fat except for what comes from the nuts. It’s not overly sweet and is soft and chewy. You’re always free to add more sweetener if you like.

Yield: One 12-inch pizza pan
Cook: 12 to 15 minutes

1/4 cup cashews
1/4 cup almonds
1/2 cup pecans
1/2 cup walnuts
1/2 cup dried dates, softened in hot water
1/2 cup cooked quinoa
1 1/2 tbsp. chia seeds, ground (I use my Magic Bullet)
3 tbsp. coconut nectar
2 tsp. vanilla
1/4 tsp. sea salt
1/2 tsp. baking soda
2 tbsp. ground flaxseed
1/4 cup buckwheat flour
1/3 to 1/2 cup mini chocolate chips (I used Enjoy Life brand)
2 tbsp. chopped pecans or walnuts (optional)
Coconut flakes (optional)

Preheat oven to 350 degrees F. Spread cashews, almonds, pecans and walnuts on a cookie sheet. Bake for 8 to 10 minutes or until slightly golden. Let cool.
Lightly grease 12 -inch pizza pan.
Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft. Mix ground chia seeds with 4 ½ tbsp. hot water and set aside for about 10 minutes.
Pour nuts into food processor. Process for 5 to 10 minutes or until smooth and creamy. Scrape sides of processor during mixing if necessary.
Drain dates and add to food processor on top of nut butter. Add coconut syrup, vanilla, salt and baking soda. Process until well mixed.
Add flaxseed, buckwheat flour and quinoa. Process until smooth.
Add chia/water mixture. Process just until mixed, using the pulse button on your processor.
Stir in 2 tbsp. chopped pecans and chocolate chips with spatula. Spread mixture in pizza pan. Be patient, it will be very sticky. Sprinkle some coconut flakes across the top if you like. (I used toasted coconut flakes because that is all I could find.)
Bake in preheated oven for 12 to 15 minutes or until cookie is firm but not crusty. It will still be shiny.
Do not try to remove from pan and let cool before cutting.

Chocolate Chip Quinoa Cookie Pizza

Notes:

  • Maple syrup or honey may be substituted for coconut nectar.
  • Coconut nectar is full of nutrients and is very low on the glycemic index. It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.

Featured at Hearthfelt Hopes

This post is linked to Better Mom Mondays , Make Your Own Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Motivation Monday , Tasteful Tuesday , Slightly Indulgent Tuesday , Tuned-in Tuesday , Allergy Free Wednesday,  Cast Party Wednesday , Cookie Linky and Drinky Party , Gluten-Free Wednesdays , Waste Not Want Not Wednesday , Lovely Ladies Linky , Real Food Wednesday , Tasty Traditions , Wellness Wednesday Link-up , Full Plate Thursday , Hearthfelt Hopes , Simple Lives Thursday , Thank Your Body Thursday , Pennywise Platter  Whole Food Fridays , Healthy Vegan Friday , Simple Meals Friday , Wellness Weekend , Unprocessed Fridays , Allergy Friendly Lunchbox Love

From The Farm Blog Hop

Not exactly play dough anymore…

You know how you encounter different things throughout your life that make you think, “Yeah, this is what I’m supposed to do. This is what life is going to be.”
Then, you say to yourself,”Um, I don’t think so…”

Well… I always seem to come back to recipes. When I was 6 years old, I got my first cookbook.
Of course it involved homemade play dough but I guess I was hooked.

And so the blog begins…..

Mint Chocolate Fudge

Mint Chocolate Fudge

Yield: 18 pieces or one 8 ½-inch x 4 ½ -inch loaf pan

Freeze: 1 ½ to 2 hours

¼ cup dried dates softened in hot water

1 cup chopped ripe avocado

2 tbsp. coconut nectar

1 tsp. peppermint extract

5 tbsp. natural cacao powder

1/8 tsp. sea salt

1/3 cup coconut oil, melted

Line an 8 ½ x 4 1/2- inch loaf pan with parchment paper. Set aside.

Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft.

Drain water from softened dates and place in food processor. Add avocado, peppermint extract and coconut syrup.  Process until smooth.

Add cacao and salt and process until well mixed.

Add melted coconut oil and process until smooth and creamy.  You shouldn’t see any date or avocado chunks.

Spoon into prepared pan and smooth top with a spatula.

Put in freezer for 1 ½ to 2 hours or until solid. Cut into squares.

Put into container and store/hide it in the deepest, darkest part of your freezer.

Notes:

  • Honey may be substituted for coconut nectar.
  • Natural or raw cacao powder is high in antioxidants including magnesium. You can find it at your local natural foods store or online. If you wish, you may use regular baking cocoa from your regular grocery store.

Mint Chocolate Fudge

This post was featured at Make Your Own Monday Gluten-Free Wednesdays , Raw Foods Thursdays

This post is linked to Gluten Free Recipe Round Up , Healthy 2day Wednesdays Gluten Free Wednesdays  , Real Food Wednesday  , Whole Foods Wednesdays, Raw Foods Thursdays , Unprocessed Fridays , Wellness Weekend , Healthy Vegan Friday , Homestead Barn Hop Better Mom Monday Melt in Your Mouth Monday , Mostly Homemade Mondays , Natural Living Monday , Fat Tuesday , Slightly Indulgent Tuesday , Tasteful Tuesdays , Tuned-in Tuesday , Tasty Traditions , Wellness Wednesday , Make Your Own! Monday , Allergy Free Wednesdays , Cast Party Wednesday , Full Plate Thursday , Heartfelt Hopes , Simple Lives Thursdays , Foodie Friday , Gluten Free Fridays , Friday Flash , Fight Back Friday , Healing with Food Friday , Potluck Party , Simple Meals Friday , Weekend Potluck

From The Farm Blog Hop