Ingredients
- Cooked Quinoa: 1 cup, cooled (ensure it’s fluffy, not mushy; tri-color or white quinoa works well)
- Rolled Oats: 1 cup (old-fashioned oats are best for texture, not instant)
- Nut Butter: 1/2 cup (peanut butter, almond butter, or sunflower seed butter for a nut-free option)
- Liquid Sweetener: 1/3 cup (maple syrup, honey, or agave nectar)
- Unsweetened Cocoa Powder: 1/4 cup (Dutch-processed or natural, depending on your preferred richness)
- Dark Chocolate Chips or Chunks: 1/2 cup (use good quality, at least 60-70% cacao for a richer flavor, or semi-sweet if you prefer)
- Vanilla Extract: 1 teaspoon
- Chia Seeds or Ground Flaxseed (Optional): 2 tablespoons (for an extra nutritional boost and binding)
- Fine Sea Salt: 1/4 teaspoon (enhances the chocolate flavor)
- Coconut Oil (Optional, if needed for consistency): 1-2 tablespoons, melted (if your nut butter is very thick or dry)
Instructions
- Prepare Your Quinoa: If you haven’t already, cook your quinoa according to package directions. The general rule is a 1:2 ratio of quinoa to water or broth (e.g., 1/2 cup dry quinoa to 1 cup water will yield about 1.5 cups cooked). Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until all water is absorbed and the quinoa is fluffy. Fluff with a fork and allow it to cool completely. This is crucial; warm quinoa can melt the chocolate chips prematurely and make the mixture too sticky.
- Pro-Tip for Fluffy Quinoa: Rinse your quinoa thoroughly in a fine-mesh sieve under cold running water before cooking. This removes any natural saponins, which can impart a bitter taste. For extra flavor, you can cook quinoa in vegetable broth instead of water.
- Combine Wet Ingredients: In a large mixing bowl, combine the nut butter, liquid sweetener (maple syrup/honey/agave), and vanilla extract. If using melted coconut oil, add it here too. Stir vigorously with a spatula or wooden spoon until the mixture is smooth, well-combined, and slightly glossy. This forms the base “glue” for our drops.
- Consistency Check: If your nut butter is very stiff (especially if it’s natural and has been refrigerated), you might want to gently warm it for 10-20 seconds in the microwave to make it easier to stir.
- Incorporate Dry Ingredients (Except Chocolate Chips): To the bowl with the wet ingredients, add the cooled cooked quinoa, rolled oats, unsweetened cocoa powder, optional chia seeds or ground flaxseed, and fine sea salt.
- Mixing Technique: Begin by stirring gently to incorporate the dry ingredients without sending cocoa powder flying. As they start to combine, you can mix more vigorously. Ensure everything is evenly distributed, and there are no dry pockets of cocoa powder or oats. The mixture should start to come together and feel slightly sticky but manageable.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips or chunks. You want them evenly distributed throughout the mixture so every bite has a bit of that chocolatey goodness. Try not to overmix at this stage, as it can cause the chocolate to break down too much, especially if your kitchen is warm.
- Test the Consistency: At this point, the mixture should be sticky enough to hold its shape when pressed together. If it seems too dry and crumbly, add a tablespoon of melted coconut oil or a tiny bit more nut butter or liquid sweetener, mixing well after each addition until it reaches the desired consistency. If it seems too wet, you can add a tablespoon or two more of rolled oats or a little more cocoa powder.
- Portion and Shape: Line a baking sheet or large plate with parchment paper or wax paper. This prevents the drops from sticking. Using a small cookie scoop (about 1 to 1.5 tablespoons capacity) or two spoons, scoop out portions of the mixture and drop them onto the prepared baking sheet. You can leave them as rustic “drops” or gently roll them between your palms to form neater balls. If rolling, slightly damp hands can prevent sticking.
- Uniformity: Using a cookie scoop helps ensure all your drops are a similar size, which is good for consistent chilling and portion control.
- Chill to Set: Place the baking sheet with the Quinoa Chocolate Drops into the refrigerator for at least 30 minutes, or into the freezer for 15-20 minutes. This allows them to firm up properly so they hold their shape and don’t fall apart. They will become chewier and more solid once chilled.
- Store: Once firm, transfer the Quinoa Chocolate Drops to an airtight container. They can be stored in the refrigerator for up to one week or in the freezer for up to 2-3 months. If freezing, you might want to thaw them for a few minutes before enjoying for the best texture.
Nutrition
- Serving Size: One Normal Portion
- Calories: 80-110
- Fat: 4-6g
- Carbohydrates: 8-12g
- Fiber: 1-2g
- Protein: 2-3g