Tea with a Friend

These are one of our favorite protein packed, gluten-free desserts we have found so far. Though the recipe originally called for peanut butter and cooked quinoa, we substitute with almond butter and puffed grains. Dietary limitations and palate preferences respectively. The chocolate mixture also makes a great ice-cream topper!

 

- Chocolate Puff Balls -

 

1/4 c. coconut oil

1/4 c. honey (less for dark chocolate lovers)

1/4 c. unsweetened cocoa powder

1/2 c. creamy almond butter

1/2 tsp. vanilla extract

1/4 tsp. salt

1 c. quinoa crunchies

1-1/2 c. puffed brown rice or puffed millet

 

Combine coconut oil, honey and cocoa powder in a small saucepan. Bring to a boil over medium heat, stirring to combine. Let boil for about one minute, then remove from heat. Stir in almond butter, vanilla and salt. Mix in puffed grains.

 

Form into small balls and place on a parchment paper lined baking sheet. Place in fridge or freezer until firm. Transfer to a sealed container and store in the freezer.

 

Note: For an ice-cream topper, omit the puffed grains and the extra minute of boiling. Serve hot.