Crispy Toasted Quinoa Chocolate Peanut Butter Truffles

Add 1 teaspoon coconut oil to a skillet and place over medium low heat. Once coconut oil melts, add in quinoa and toast for approximately 5 minutes or until the quinoa begins to pop and turn just a slightly golden brown; be sure to stir frequently.

Once quinoa is toasted, turn off the heat and immediately add in 1 teaspoon of pure maple syrup; stir for 30 more seconds, then remove quinoa from heat and transfer to wax or parchment paper and spread in an even layer to cool slightly.

In a medium bowl, stir together peanut butter, maple syrup and vanilla extract until well combined. Add in oat flour and stir to combine. Fold in toasted quinoa. The dough should be soft.

Roll dough into 9 balls and place on a baking sheet lined with parchment paper. Place in the freezer for 15 minutes. After peanut butter balls have been frozen and are ready to be coated: melt dark chocolate in a small saucepan over low heat. Alternatively you can melt the chocolate in 30 second intervals in the microwave, stirring at each interval until chocolate is melted.

Once chocolate is melted, transfer to a small bowl. Dip each ball in chocolate until it is fully coated. Tip: Place a fork under each truffle and gently place the truffle in the melted chocolate. I always have a spoon with me as well to ensure that I can spoon chocolate over the truffle. Lift the truffle up and tap the fork against the top of the saucepan then transfer to a baking sheet and slide fork out. It sounds easy, but it can be difficult to get truffles to be pretty looking.

Sprinkle truffles with coarse sea salt then place in the fridge for 10-15 minutes or until the chocolate hardens. Makes 9 truffles. Feel free to double the recipe if you are making it for a party.