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