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Recipe Card
ingredients
- 1 bag (1 1/2 cups) Success Boil-in-Bag Tri-Color Quinoa
- 1/4 cup sesame seeds
- 1/4 cup maple syrup
- 2 tablespoons creamy unsalted almond butter
- 2 teaspoons vanilla extract
- 1/4 cup oat flour
- 1/4 teaspoon kosher salt (eliminate if using salted almond butter)
- 5 ounce dark chocolate (60-70%), chopped
- Flaky sea salt, for sprinkling
Method
Step 1
Cook Success Boil-in-Bag Tri-Color Quinoa according to pkg directions. Transfer quinoa to parchment-lined baking sheet and spread into even layer.
Step 2
Preheat the oven to 375°F. Toast quinoa for 35 minutes, stirring every 10 minutes until golden brown and crispy.
Step 3
In a large mixing bowl, whisk together almond butter, vanilla extract, and maple syrup until well combined. Stir in oat flour and salt. Fold in quinoa and sesame seeds. Refrigerate for 10 minutes.
Step 4
Roll dough into x balls and place on parchment-lined baking sheet. Freeze for 20 minutes.
Step 5
Add chopped chocolate to microwave-safe bowl and melt in 30 second intervals (melt until couple chunks remain then whisk chunks in – this helps to prevent over cooking the chocolate).
Step 6
Dip each ball into chocolate to fully coat. [Note: I recommend using a fork to scoop the truffle up, carefully dipping in the chocolate, then tapping the fork against the bowl a few times to let excess drip off.]
Step 7
Sprinkle truffles with flaky sea salt. Refrigerate for 15 minutes until chocolate has set.