Hazelnut & Cacao Quinoa Pops Squares
These babies are a healthier (and infinitely yummier) version of Rice Krispie Treats. They are super fun to make (my little ones adore helping me), taste indulgently delicious but are actually gluten free, vegan and refined sugar free. I feel very passionately that our diets (oh goodness I hate that word!) shouldn’t be about deprivation. Ultimately, I just love food. I love making it. I love eating it, and I even love thinking about it! To me, life without great food just isn’t worth living! That being said, I do try my best to maximize the nutritional content of all my food so that I can get the very best of both worlds — these scrumptious sweet treats provide 200 calories, 3g of fibre and 5g of plant based protein. I added the wonderful Maca and Lucuma powders for an additional superfood boost, but this is entirely optional.
· 80g Pitted Medjool Dates
· 35g Quinoa Pops (these can be found in most health food stores)
· 85g Hazelnut Butter
· 20g Hemp Seeds
· 1 tbsp Water
· 75ml Maple Syrup
· 45g Tahini
· Optional — 1 tsp Maca Powder and 1 tsp Lúcuma Powder
For the Chocolate Topping
· 60g Coconut Oil — Melted
· 40g Raw Cacao or Chocolate Protein Powder — I used That Protein “Brown Rice Protein With Cacao”
· 3 tbsp Maple Syrup
· Quick soak the pitted dates by letting them sit in freshly boiled water for 10–15 minutes.
· Put the hazelnut butter, tahini, drained dates, superfood powders (if using) and maple syrup into the food processor and blitz until smooth and caramel-y.
· You might need to add a tablespoon of hot water to thin this mixture slightly in case it is too thick.
· Weigh the quinoa pops and hemp seeds and put into a large mixing bowl.
· Add the sticky mixture to the bowl and mix thoroughly. I find it is easier to use my hands to combine, but be warned! It is sticky……but then you get to lick your fingers so it’s not all bad!
· Transfer the mixture to a parchment lined baking tray and spread it out with your hands.
· Put it in the freezer while you make the chocolate sauce.
· Melt the coconut oil.
· Add the cacao and maple syrup and mix well to combine.
· Pour this chocolate sauce over the top of the quinoa mixture and pop it back in the freezer until the chocolate has hardened.
· Cut into little squares and serve.
· Best eaten straight from the freezer.
Calories — 200
Fat — 12g
Carbohydrates — 19g
Protein — 5g
Fibre — 3g
Calcium — 3%
Iron — 4%