Puffed Quinoa Peanut Butter Balls

 

I finally got to try these puffed quinoa peanut butter balls this summer, since my mother had a huge bag of puffed quinoa on hand. It’s a quick treat that makes for a light dessert. The original recipe says it would also work with regular Rice Krispies (not the brown rice kind), but then you’d have more carbs and less protein, so seek out puffed quinoa if you can. 

1 cup puffed quinoa 

½ cup peanut butter 

3–4 Tbsp. agave nectar (or honey or maple syrup) 

1 Tbsp. crushed peanuts (optional, for extra crunch if using smooth peanut butter) 

1 tsp. vanilla extract 

vegan dark chocolate (optional, but highly recommended) 

In a mixing bowl, combine the peanut butter, agave and vanilla. If the mixture is too firm, heat it up on the stove a little bit. 

Add the puffed quinoa (and peanuts, if using), and stir to combine. 

Place mixture in the fridge for 15 minutes to let it firm up. 

Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving. 

Optional: dip some or all of the balls in dark chocolate.