Quinoa Energy Balls with Coffee and Chocolate
These quinoa energy balls are flavoured with coffee, chocolate and peanut butter for a delicious protein snack, breakfast or even dessert. Sweetened with dates and a small amount of maple syrup they are easy to make, satisfying and delicious!
Servings 10 balls
Calories 105kcal
Equipment
- Immersion blender
Ingredients
- ⅔ cup cooked quinoa packed
- 4 teaspoons cocoa powder
- 4 teaspoons finely ground instant coffee or 3 tsp espresso powder, regular or decaf
- 1 tablespoon hot water
- 4 tablespoons natural peanut butter smooth or crunchy
- 16 dates pitted, finely chopped, Deglet Noor or another small semi-dry variety, not Medjool
- 1½ tablespoons maple syrup
- 4-5 tablespoons almond flour ground almonds
Coating ingredients
- cocoa powder, chocolate flakes, sesame seeds, crushed nuts, desiccated coconut, etc.
Instructions
- Soak dates: Dissolve the coffee in 1 tablespoon of hot water, pour over the dates and stir thoroughly. Set aside for 15 minutes stirring occasionally and squashing the dates with the back of a spoon.
- Combine ingredients: In a large mixing bowl combine the quinoa, peanut butter, cocoa powder, maple syrup, date mixture and stir thoroughly. Blend until the mixture is sticky and homogeneous but still has texture.TIP: You can puree the dates separately (along with the coffee) then simply stir into the quinoa mixture. Alternatively chop the dates as finely as you can, combine with the coffee, soak for 15 minutes then stir everything thoroughly (skip the blender).
- Thicken: Stir in the almond flour. The mixture should be very thick. Place in the freezer for 15 minutes (it will be easier to work with).
- Form balls: Remove the mixture from the freezer and form 10 good size balls (or more if you prefer smaller energy balls). Either cover and refrigerate or coat in cocoa powder, chocolate flakes, sesame seeds, crushed nuts, toasted desiccated coconut etc. then refrigerate.
Notes
- To save time I recommend preparing the quinoa ahead. Cook the quinoa according to package instructions (make sure you rinse it beforehand) and once cooled refrigerate, covered, for up to 3 days. Alternatively use ready-cooked quinoa.
- Cooked quinoa can contain varying degrees of moisture, depending on how much water it absorbed during cooking, so you may need to add a little more almond flour to absorb extra moisture, if necessary.
- Once you've prepared the quinoa mixture you can adjust the flavour according to taste. You can tweak the proportions making sure that the final mixture is thick and easy to work with (if it doesn't bind well forming the balls may be tricky).
- Serve plain or coated in cocoa, chocolate, nuts or seeds. These quinoa mocha energy balls make a delicious frozen snack, too.
- Keep refrigerated, covered, for up to 5 days.
- Freeze for up to 3 months. They defrost in about an hour.