What are you doing this weekend? Besides making ten batches of grown up peanut butter cups. Toasting the quinoa makes it so poppable and crunchy, almost like a homemade cereal or something. The texture is fabulous. So if you’re one of those people that just can’t deal with cooked quinoa dishes and think it’s a bowl of mush, here you go.
The perfect way to get your quinoa fix. I mean, these cups include a complete protein. What more could you need?
Makes 8 large cashew butter cups, about 14 small cups
INGREDIENTS
- 10 ounces high-quality dark chocolate (I used 75%)
- 2 tablespoons coconut oil
- 1/2 tablespoon vanilla extract
- 1/2 cup cashew butter
- 1/4 cup rinsed uncooked quinoa
DIRECTIONS
- Melt the chocolate in the microwave (I do 30 seconds on 50% power a few times, stirring after each time, and stirring until melted) or a double boiler. Stir in the coconut oil and vanilla extract.
- Line a muffin pan with liners. Place 1 to 2 tablespoons of melted chocolate into the liners and brush it up along the sides with a pastry brush. Let the chocolate set (or you can place it in the fridge or freezer to set quickly – I do this now, because you’ll end up doing it with the cashew butter filling later).
- To toast the quinoa, add it to a skillet over medium heat. Cook, stirring and tossing often, until the quinoa becomes fragrant and pops – and also turns golden if you’re using white quinoa – it will take about 5 to 6 minutes.
- Melt the cashew butter in the microwave or in a small saucepan. Stir in the toasted quinoa. Spoon 1 to 2 tablespoons of the cashew butter mixture in the chocolate liners. Place the pan back in the fridge to set for 30 minutes or so. Once set, Spoon the remaining chocolate over the cashew butter, finishing off the cups. Place the pan back in the fridge to set.
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