About the Recipe
Looking for a healthy snack that's easy to make and full of flavour? These no-bake Chocolate Energy Bites combine creamy SunnyB Natural Sunflower Seed Butter with cocoa, puffed quinoa and roasted sunflower seeds for a delicious, nut-free treat.
They're naturally satisfying, simple to prepare, and ideal for meal prep, lunchboxes or whenever you need a wholesome snack on the go.
Ingredients
190 g SunnyB Natural Sunflower seed butter
150 g dates, soaked in boiling water for 10–15 minutes, then well drained
70 g dry-roasted sunflower seeds
60 g puffed quinoa (see Notes below to make your own)
20 g cocoa powder, plus extra for rolling
1 tsp vanilla extract
½ tsp cinnamon
½ tsp Himalayan pink salt
Preparation
Soak the dates, drain well and pat dry.
Process the dates into a smooth paste.
Add the SunnyB Natural Sunflower Seed Butter, cocoa, vanilla, cinnamon, and salt. Process until smooth.
Add the roasted sunflower seeds and pulse until they're chopped but still provide some texture.
Fold in the puffed quinoa with just a few pulses so it stays crunchy.
Chill the mixture for 15–20 minutes if it's soft.
Roll into 22 - 24 balls (about 18 – 20 g each).
Roll each ball in cocoa powder, or dip in melted chocolate if preferred.
Refrigerate for at least 30 minutes before serving.
Notes:
How to Make Puffed Quinoa
Rinse 60 g quinoa well under cold water using a fine-mesh sieve to remove its natural bitter coating. Drain thoroughly.
Spread the quinoa on a clean tea towel or baking paper and allow it to dry completely. (This is important - if the quinoa is damp, it will steam instead of puff.)
Heat a dry frying pan over medium-high heat until very hot. To test, sprinkle a few drops of water into the pan. They should sizzle and evaporate immediately.
Add 2 - 3 tablespoons of quinoa to the pan in a single layer. Cook in small batches, gently shaking the pan every few seconds.
The quinoa will begin popping within a few seconds. As soon as most of the grains have puffed, immediately transfer them to a bowl to prevent burning.
Repeat with the remaining quinoa. Once cool, use immediately or store in an airtight container for up to 2 weeks.