Quinoa Cacao Espreado Puff Recipe

Ingredients:

  • 2 cups of puffed quinoa/puffed rice

  • 1/3 of a cup of raw cacao powde

  • 4 tablespoons of pure maple syrup

  • 1 8oz jar of Espreado

  • 2 tablespoons nut butter of choice (almond, sunflower, etc)

  • small/bite-sized cupcake cases


Directions:

  1. Place the espreado, cacao powder, maple syrup and almond butter into a saucepan and gently heat it for a few minutes until it’s totally smooth and melted. While this melts pour the quinoa pops into a mixing bowl.

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2. Once the mix has melted pour it over the quinoa pops and stir it all together, until all the quinoa/rice pops have been covered in chocolate.

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3. Scoop the mix into small cupcake holders and place them in the freezer for twenty minutes, then serve and enjoy!

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Mackenzie Howe