Updated: Sep 8, 2021
Free from Gluten, Dairy, Egg, Sesame, Peanut**
¾ cup quinoa, uncooked*
2 cups quick rolled oats, uncooked (Gluten-Free)
2 TBSP ground flax seed
2/3 cups unsweetened coconut
½ cup cocoa nibs or dark chocolate mini chocolate chips (Dairy Free, allergy friendly)
¾ cup unsweetened, natural creamy peanut OR almond butter**
2 TBSP plus 2 tsp of local honey or agave nectar***
Toast quinoa in sauté pan stirring often until brown and quinoa begins to pop. Cool in mixing bowl.
Add rest of ingredients to the bowl of quinoa. Mix until well combined.
Using a medium cookie scoop or tablespoon, form into balls and place on wax paper. Freeze for 10 minutes.
Store in sealed glass container for up to 5 days on the counter or in the freezer for up to a month.
This original recipe (and photo, pictured here) is courtesy of one of my clients and dear friend, Lauren Hughes, who was able to take her knowledge of food substitutions and create something great! I have slightly modified her version to ensure that this recipe is Gluten-free and allergen friendly.
*Try using a mix of black, red and white quinoa for color and additional nutritional benefits. Red quinoa is high in fiber and B Vitamins, and black quinoa adds color and a crunchier texture. If using red and black quinoa in this recipe, note that you may have to roast it a bit longer both take slightly longer to cook.
*If following a Nut-free diet substitute “Sunbutter” or Hemp butter in place of nut butter.
*The original recipe calls for 1/3 cup of honey. Since it is the nut butter that truly binds this product the honey can be cut in half. Cutting back the sugar does not sacrifice taste, but it does provide a more nutrient-dense product.
Based on 2 Quinoa Bites (approximately 1 TBSP each), with peanut butter and cocoa nibs. Nutrient analysis is only an approximation. Nutrient components vary based on type of products used.
Dietary Fiber: 4 gms
Protein: 6 gms
Total Fat: 10 gms
Total Sugar: 4 gms
Cholesterol: 0 gms
If you wish to duplicate this recipe, please provide credit to the original author, linking this website to your work. All rights reserved.