Healthy Quinoa Almond Date Truffles

Here is my easy, 5-ingredients, no-bake quinoa almond date truffles recipe using whole some ingredients that is perfect for a dessert, breakfast, or snack.

Note: The original recipe posted in Dec 2016 has been updated with detailed step by step photos and recipe video.

In addition to using whole ingredients, they naturally sweetened for a perfect protein-packed snack, breakfast on the go, or a healthy treat! The texture of these truffles is so satisfying, almost like eating brownies but without the added fats and sugars.

Ingredients

1. Quinoa – Gluten-free, high in protein and antioxidants and has all the essential amino acids
2. Almonds – Helps prevent heart diseases, supports healthy brain function, helps control blood sugar, helps fight cancer and inflammation
3. Dates – Promotes heart, brain, and digestive health and are anti-Inflammatory
4. Peanut butter – Packed with antioxidants, heart-healthy monounsaturated fat
5. Dark Chocolate – Provides energy, fat, minerals, and antioxidants to help maintain overall health

Convinced yet to make these… like right NOW? With all the nutrition packed in them, quinoa-almond-date truffles are possibly the easiest thing to make and enjoy. These delicious truffles also make for a perfect homemade holiday gift for your neighbors, friends, and family.

Process

Here is my easy step by step recipe:

• Rinse quinoa thoroughly 2-3 times. Drain the water and add 1/3 cup of water and quinoa to a stainless steel bowl. Add 1 cup of water to the Instant Pot insert. Place the quinoa bowl on the trivet and place the trivet in the Instant Pot. Close the lid and pressure cook for 4 minutes followed by a 10-minute natural pressure release. Note: To make quinoa on Stovetop – Add 1/3 cup of quinoa, 2/3 cup of water in a small saucepan and bring to boil over medium-high heat. Lower the heat and cook covered for 10 mins.
  

• Add almonds, dates, peanut butter, chocolate chips, and cooked quinoa in a food processor. Blend together for 2-3 minutes or until all the ingredients are well-blended.
  

• Scoop out the mixture one tablespoon at a time and roll into round truffles. Then roll them in finely chopped almonds.
  

• Chill in the refrigerator until ready to be served.

Tips

• Any nut butter can be used in place of peanut butter
• You can also use seed butter such as the Sacha Inchi butter or sunflower seed butter instead of nut butter
• Dark Chocolate chips can be replaced with 1 to 2 tablespoons of cocoa powder
• White organic quinoa works best with this recipe
• If using the bigger Medjool dates, add only 8 or 9 pitted

Shelf Life

These truffles stay good at room temperature for a day and can be refrigerated in an airtight container for up to a week.

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4.39 from 21 votes

Quinoa almond date truffles

Healthy snack and dessert with quinoa, almond and dates. 

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Dessert, Snack

Cuisine: American

Servings: 12

Calories: 154kcal

Author: Archana Mundhe

Equipment

• Food Processor

Ingredients

• ▢ 1/3 cup quinoa
• ▢ 1/2 cup whole almonds
• ▢ 1/4 cup finely chopped almonds
• ▢ 16 pitted dates
• ▢ 3 tbsp peanut butter or any nut butter
• ▢ 1/2 cup dark chocolate chips

Instructions

• Rinse quinoa thoroughly 2-3 times. Drain the water. 
• To cook quinoa in the Instant Pot – Add 1/3 cup of water and quinoa to a stainless steel bowl. Add 1 cup of water to the Instant Pot insert. Place the quinoa bowl on the trivet and place the trivet in the Instant Pot. Close the lid and pressure cook for 4 minutes followed by a 10-minute natural pressure release. Open the Instant Pot and allow it to cool for 10 minutes.

  To cook quinoa on the stovetop:  Add quinoa,  2/3 cup of water to a small saucepan. Bring to a boil over medium-high heat. Lower the heat and cook quinoa covered for 10 mins. Allow it to cool for 10 minutes.
• In a food processor add whole almonds, dates, peanut butter, chocolate chips, and cooked quinoa. Process together for 2-3 minutes or until all the ingredients are well-incorporated.
• Scoop out the mixture one tablespoon at a time and roll into round truffles. Then roll them in finely chopped almonds. Chill in the refrigerator until ready to be served.
• These truffles stay good at room temperature for a day and can be refrigerated in an airtight container for up to a week.

Video

Notes

Tips:

• Any nut butter can be used in place of peanut butter
• You can also use seed butter such as the Sacha Inchi butter or sunflower seed butter instead of nut butter
• Dark Chocolate chips can be replaced with 1 to 2 tablespoons of cocoa powder
• White organic quinoa works best with this recipe
• If using the bigger Medjool dates, add only 8 or 9 pitted 

Blender Instructions: This recipe is best made in a food processor, but if you are trying to make it in a blender, here are some tips. Start by first pulsing the almonds a few times until they are coarsely chopped. Add the dates and pulse until they are finely chopped and mixed in. Then add quinoa and pulse a few times until the quinoa starts to blend in. Scrape the sides on the blender with a silicone spatula and then add peanut butter and chocolate chips. Blend together for a minute, mixing in with a spatula if needed, and then roll the truffles. 

Nutrition

Calories: 154kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Sodium: 26mg | Potassium: 219mg | Fiber: 2g | Sugar: 9g | Calcium: 52mg | Iron: 0.8mg

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