Dark Chocolate Raspberry Quinoa Cups
Method
Melt the chocolate: Place the chopped chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir occasionally until completely melted and smooth.
Make the quinoa filling: Mix the cooled quinoa with the almond butter, chia seeds, maple syrup, vanilla, lemon zest and a small pinch of salt. Gently fold in half of the raspberries.
Create the cups: Line a 10-hole mini muffin tin with paper or silicone liners. Spoon a small amount of melted chocolate into each liner and spread it slightly up the sides.
Fill and seal: Add a small spoonful of the quinoa mixture to each cup. Cover with the remaining melted chocolate, making sure the filling is enclosed.
Chill: Top with the remaining raspberries, chopped pistachios and pumpkin seeds. Refrigerate for at least 1 hour until firm.
Vegan option: Naturally vegan when using dairy-free dark chocolate. All other ingredients are plant-based. These elegant little chocolate cups hide an unexpected filling of quinoa, almond butter, chia and fresh raspberry. The result is rich and fudgy with a subtle nutty texture and bright berry acidity. They look indulgent while quietly incorporating whole-food ingredients.
Nutrition Facts
Per serving
