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Chocolate Raspberry Quinoa Balls

These quick and easy energy bites combine tart-sweet raspberries and chocolatey almond butter for a satisfyingly not-too-sweet snack. It’s a great way to use up any leftover quinoa which adds great texture and filling, complete protein. Kids love them, too!

Chocolate Raspberry Quinoa Balls

Ingredients: 1/4 cup extra virgin coconut oil 1/2 cup almond butter (or tahini or other nut butter of choice) 1/4 cup honey (or maple syrup, or monk fruit to desired sweetness) 1 tsp vanilla extract 1 1.3 oz bag freeze-dried raspberries 1 cup cooked quinoa* 1/2 cup old fashioned rolled oats 1/2 cup almond flour (coconut or oat flour also work, but you may need to adjust wet ingredients to accommodate extra dryness) 1/4 cup cocoa powder Pinch of sea salt 1/2 cup unsweetened shredded coconut, plus more for rolling balls through Directions: •In a small sauce pan, melt the coconut oil, almond butter and honey together until warm and liquid. Stir in vanilla extract. Add 1 cup of raspberries and stir to combine, then use the back of a spatula to gently crush the raspberries into the almond butter mixture, leaving some pieces for crunch! Set aside. •In a mixing bowl, combine quinoa, rolled oats, almond flour, cocoa powder and salt. Fold the wet mix into the dry and stir to combine. Allow to sit 5 minutes. •Use a measuring cup or other solid flat to crush what remains of the raspberries in the bag (should be about a 1/4 cup) and combine this powder with the coconut in a shallow dish, pinching together to create a uniform pink coconut flake. Roll 1-2 Tablespoons of the batter between your palms to form even balls, then roll into the coconut flake to coat all sides and arrange on a plate or baking sheet. Place the balls in the refrigerator to set, about 2 hours. Once set, enjoy or store in fridge an airtight container up to 1 week or in the freezer up to 1 month. * If cooking the quinoa fresh for this recipe, spread it out on a dish towel after cooking and allow to cool fully so it dries out a bit. 

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