Vickys Coco-Choco Quinoa Bites, Gluten, Dairy, Egg & Soy-Free – a delicious recipe with quinoa, water, cocoa, maple syrup, Butter, olive. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Put the quinoa and water in a pan over a medium heat and cook until the quinoa is fluffed up and the water is gone, around 20 minutes
2
While it's warm put it into a bowl with all the other ingredients except for the coconut and mix together well
3
Line a baking sheet with parchment and put mounds of the mixture onto it.
4
2 tablespoons to a mound makes 16 generous bites.
5
Don't worry about shaping them well yet
6
Put the baking sheet into the fridge for 45 minutes to harden the mixture
7
Get your coconut ready in a bowl and remove the tray from the fridge
8
Roll each mound into a ball, then roll each one in the coconut to coat.
9
Put them back onto the baking sheet
10
Refrigerate for a further 2 hours then enjoy at your leisure!
1498
kcal
Calories
161
g
Fat
21
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 grams quinoa, rinsed well, 600 ml boiling water, 30 grams unsweetened cocoa powder, 80 ml maple syrup, and more.
Yes, Vickys Coco-Choco Quinoa Bites, Gluten, Dairy, Egg & Soy-Free falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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