Quinoa Crunch Stuffed Dates
Introducing your new favorite sweet treat: stuffed dates filled with peanut butter and coated in a crispy chocolate coating made with puffed quinoa.
Ingredients
- 5 medjool dates
- 5 tsp peanut butter, 1 tsp for each date
- ½ cup vegan chocolate chips
- 1 tbsp refined coconut oil
- ¼ cup puffed quinoa
Instructions
- If your dates still have the pit in them, cut a slice down the middle of each date and remove the pit. Place the dates on a parchment lined baking sheet.
- Fill the center of each date with 1 teaspoon of peanut butter and press to close.
- Place in the freezer for about 30 minutes or until the peanut butter is firm.
- If making your own puffed quinoa, follow these steps. Otherwise, move to the next step. Make sure to use quinoa that’s pre-washed and dried. You can buy it pre-washed, it will say it on the bag. Heat a large saucepan over high heat. Once hot, add ¼ cup quinoa and let it heat until the quinoa starts to pop (similar to popcorn) and develops a golden brown color. Shake the pan every so often for 3-5 minutes. Remove from heat and let cool completely.
- Melt the vegan chocolate chips and coconut oil in the microwave, then mix in the puffed quinoa.
- Dip the dates into the chocolate quinoa mixture, then place in the fridge until the chocolate hardens. Enjoy!
Calories: 237kcal, Carbohydrates: 36g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 27mg, Potassium: 248mg, Fiber: 4g, Sugar: 25g, Vitamin A: 37IU, Calcium: 45mg, Iron: 2mg
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