Quinoa Crunch Chocolate Cups (gf, ve)

Prep: 45 minutesCook: 0 minutesTotal: 45 minutes
Yield: 6Category: Desserts
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These delicious cups require hardly any ingredients but are packed full of delicious flavours! The combination of chocolate and tahini balance out the sweet and bitter flavours perfectly and these cups have a wonderfully nutty hint despite not containing any.

If you have a sweet tooth you may want to substitute the melted chocolate drizzled across the top of the cups for a dairy free white chocolate version. If desired you could even add small chunks of white chocolate into the mixture for additional sweetness when you add the quinoa to the melted chocolate and tahini once it cools.

When creating this recipe I used puffed quinoa for the first time. I had been wanting to try it for a few months and I’m glad I finally have as it works perfectly in the recreation of these Rice Krispie bun style treats. I struggled to find any in stores so I actually ordered mine online, however, I have since come across instructions on how to make your own. Even though I like this ingredient, I realise it isn’t accesible to everyone so do not plan to use it in too many of my recipes going forwards.

When choosing your quinoa for this recipe, do keep in mind that some brands can not guarantee their product is gluten free due to cross contamination risk.

I use a silicone muffin tray to make these and normally split the mixture between six slots. If preferred you could make more or less of the cups depending on your desired size.

Ingredients

metric
imperial
  • 100g 2/3 cup dairy free white chocolate
  • 2 tbsp tahini
  • 30g 1/2 cup puffed quinoa
  • sprinkle of sesame seeds

Method

  1. Break 75g of the chocolate into small pieces and add to a heat proof bowl along with the tahini. Melt together using a Bain- Marie method until the mixture is smooth and glossy
  2. Allow to cool slightly before pouring the puffed quinoa into the mixture and stirring until all ingredients are well combined
  3. Evenly divide the mixture into six slots on a muffin tray by scooping it out with a tablespoon. Use the back of the spoon to press on each cup ensuring it is tightly packed down
  4. Melt the remaining chocolate and drizzle it over the top of each of the cups
  5. Add a sprinkle of sesame seeds to the top of each one and place in the fridge to set for a minimum of thirty minutes

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