If you’re looking for an easy, no bake treat that’s ready in just about 15-20 minutes, then I’ve got the perfect one for you. Meet my crispy toasted quinoa chocolate peanut butter truffles made with only 7 ingredients!
If you’re anything like me, you’ll find yourself obsessing over the crispy, crunchy texture of these truffles and how they resemble the taste of peanut butter cup. Plus it doesn’t hurt that they’re both vegan, gluten free, grain free and naturally packed with protein.
What makes these peanut butter truffles healthier?
Traditional peanut butter truffles usually call for powdered sugar, butter and sometimes shortening. These quinoa peanut butter truffles are naturally sweetened with pure maple syrup and just have a bit of coconut oil.
So easy and packed with delicious protein you can feel good about!
Ingredients in this quinoa peanut butter truffles
These delicious truffles are made with super simple ingredients you might already have on-hand. Here’s what you’ll need:
- Quinoa: the toasted quinoa makes these truffles truly magical. They’ll taste like a crispy Reese’s cup!
- Coconut oil: you’ll just need a bit of coconut oil to help toast the quinoa.
- Maple syrup: we’re adding a little maple syrup to the toasted quinoa (yum) and to the truffle filling.
- Peanut butter: use an all natural, drippy peanut butter for this recipe.
- Vanilla: for a boost of delicious flavor.
- Oat flour: you’ll also need some oat flour to help bind the truffles and keep them gluten free. Feel free to sub almond flour or even a little bit of coconut flour (although I wouldn’t use as much coconut flour)
- Dark chocolate: I like to use an 3.5 oz dark chocolate bar, but feel free to use dark chocolate chips or your fav chocolate. Go for a dairy free chocolate to keep these vegan!
- Sea salt: optional, but I love sprinkling a little coarse sea salt on top. YUM.
How to toast quinoa
Toasted quinoa might just be my new favorite thing, and it’s super easy to make:
- Add uncooked quinoa to a skillet over medium low heat with a little coconut oil.
- Toast the quinoa for about 5 minutes or until it starts to pop and turn just a slightly golden brown; be sure to stir frequently.
- Once it’s toasted, turn off the heat, immediately add in 1 teaspoon of pure maple syrup, and stir for 30 more seconds.
- Finally, remove quinoa from heat and transfer to wax or parchment paper and spread in an even layer to cool slightly.
The toasted quinoa is mixed with the peanut butter to create the best crunch EVER, then of course they’re covered in antioxidant-rich dark chocolate and sprinkled with sea salt. It’s as if I made a healthy & crispy Reese’s Egg.
CAN I GET A HELL YES?!
Make your own oat flour
Don’t have oat flour on hand? No problem! Simply place rolled oats (gluten free if desired) into a blender and blend or pulse until they’re smooth and resemble flour. This is a super easy & affordable option.
You’ll only need a couple of tablespoons in these truffles, so feel free to use extra oat flour in any of my delicious oat flour recipes!
Easy ingredient swaps
- Try them with regular butter. Instead of coconut oil, you can also toast the quinoa in a bit of butter or vegan butter.
- Swap your nut butter. Try these truffles with flavored peanut butter or another nut butter! I think a chocolate peanut butter or chocolate almond butter would be delicious.
- Easily change the flour. Feel free to swap the oat flour with almond flour or coconut flour (I’d maybe use less coconut flour.)
- Chocolate party. These peanut butter quinoa truffles would be delicious with different chocolate flavors, too! Try out a sea salt chocolate or even a caramel flavor. Remember to use a vegan & dairy free chocolate to keep them vegan.
Tips for making a chocolate coating
It can be tricky to make these quinoa peanut butter truffles look nice when dunking them in melted chocolate, but I have the best tips for doing so!
- Instead of using your hands, place a fork under each truffle and gently place the truffle in the melted chocolate.
- Have a spoon with you as well so that you can spoon chocolate over the truffle.
- Lift the truffle up and tap the fork against the top of the saucepan then transfer to a baking sheet and slide the fork out. Done!
How to store & freeze
In the fridge: feel free to keep these quinoa peanut butter truffles in an airtight container or bag in the refrigerator for up to 2 weeks.
In the freezer: these truffles will stay good in the freezer for up to 3 months. When you’re ready to eat one, let it soften just a bit at room temp and enjoy!
More no bake treats to try
Salted Dark Chocolate Pistachio Quinoa Crunch Bars
Healthy Peanut Butter Rice Krispie Treats
Vegan No Bake Chocolate Peanut Butter Oatmeal Bars
Tahini Chocolate Chip Cookie Dough Bites
Homemade Healthy Peanut Butter Cups
I hope you love these crispy toasted quinoa chocolate peanut butter truffles! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Crispy Toasted Quinoa Chocolate Peanut Butter Truffles
Deliciously crispy toasted quinoa chocolate peanut butter truffles naturally sweetened with a bit of pure maple syrup. These amazing, easy quinoa peanut butter truffles are easily vegan, taste like a crispy Reese’s cup, and have a boost of protein thanks to the peanut butter and quinoa!
-
1/4
cup
uncooked quinoa -
1
teaspoon
melted coconut oil -
1
teaspoon
pure maple syrup -
3/4
cup
all natural drippy peanut butter -
2
tablespoons
pure maple syrup -
1
teaspoon
vanilla extract -
2
tablespoons
gluten free oat flour -
3.5
ounces
of 72% or higher dark chocolate (I used an 85% bar) - Coarse sea salt, for sprinkling
Add 1 teaspoon coconut oil to a skillet and place over medium low heat. Once coconut oil melts, add in quinoa and toast for approximately 5 minutes or until the quinoa begins to pop and turn just a slightly golden brown; be sure to stir frequently. Once quinoa is toasted, turn off the heat and immediately add in 1 teaspoon of pure maple syrup; stir for 30 more seconds, then remove quinoa from heat and transfer to wax or parchment paper and spread in an even layer to cool slightly.
In a medium bowl, stir together peanut butter, maple syrup and vanilla extract until well combined. Add in oat flour and stir to combine. Fold in toasted quinoa. The dough should be soft.
Roll dough into 10 balls and place on a baking sheet lined with parchment paper. Place in the freezer for 15 minutes.
After peanut butter balls have been frozen and are ready to be coated: melt dark chocolate in a small saucepan over low heat. Alternatively you can melt the chocolate in 30 second intervals in the microwave, stirring at each interval until chocolate is melted. Once chocolate is melted, transfer to a small bowl. Dip each ball in chocolate until it is fully coated. Tip: Place a fork under each truffle and gently place the truffle in the melted chocolate. I always have a spoon with me as well to ensure that I can spoon chocolate over the truffle. Lift the truffle up and tap the fork against the top of the saucepan then transfer to a baking sheet and slide fork out. It sounds easy, but it can be difficult to get truffles to be pretty looking.
Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 minutes or until the chocolate hardens. Makes 9 truffles. Feel free to double the recipe if you are making it for a party.
To make vegan/dairy free: Use a vegan dark chocolate bar.
Store in the fridge: feel free to keep these quinoa peanut butter truffles in an airtight container in the refrigerator for up to 2 weeks.
Store in the freezer: these truffles will stay good in the freezer for up to 3 months. When you’re ready to eat one, let it soften just a bit at room temp and enjoy!
Nutrition
Servings: 9 truffles
Serving size: 1 truffle
Calories: 203kcal
Fat: 13.7g
Carbohydrates: 13.4g
Fiber: 2.6g
Sugar: 5.8g
Protein: 5.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
