Oh. my. gosh. Oh my gosh! You must try these Crunchy almond butter chocolate bites right now. Now people!
I was strolling around Whole Foods today for an hour trying to hunt down the Hu Kitchen Chocolate that’s been blowing up my Instagram feed the past few weeks. It didn’t appear in the chocolate section, nor the baking section. Fortunately I thought about checking the wine isle with one last hope, and I FOUND IT! There was a tiny, almost hidden, corner with some random fancy EXPENSIVE chocolates, and there they were. So, despite there only being about 4 of their flavors there, I bought two of the same kind because it sounded good. I purchased the Almond Butter Puffed Quinoa Dark Chocolate bars for $6.99 a piece (the things we do for love). Ok, did I seriously spend $14 on chocolate?! Whoops.
Hu Kitchen’s chocolates are gluten free, free of any refined or cane sugars and alcohols, dairy, GMOs, emulsifiers, and soy. Yet somehow they still taste amazing and even better than other chocolates full of unnecessary ingredients. One of my favorite desserts always comes with a little crunch. If you haven’t tried my crunchy peanut butter cups, you must! The cereal adds a little extra crunch to make them unique from others in the market.
Anyways. The whole point of me mentioning the almond butter chocolate I bought today was to let you know where I got the idea to make these bites tonight. We have handful of almonds on hand (and by handful I mean 3 bags), and I figured I could play around with chocolate, homemade almond butter, and puffed quinoa (which apparently doesn’t exist in stores).
A chocolate dessert ball made from homemade almond butter, puffed quinoa, and dark chocolate.
- 2 Cups Roasted Almonds lightly salted
- 4 Dates Pits moved
- 2 tsp Pure Vanilla Extract
- 1 Egg Substitue Bob’s Red Mill (OPTIONAL)*
- 1 1/4 cup Dark Chocolate Morsels melted
- 3/4 cup Dark chocolate Morsels melted (optional for garnishing)
- Sea Salt optional ^
- 3/4 cup Quinoa any kind
Toss the almonds in a food processor for about 3-5 minutes, until creamy.
Add in the dates and vanilla extract and blend until creamy and smooth.
Option here to add in the egg substitute (I use Bob Red’s mill which is 1 tbsp of the mix plus 2 tbsp of water – but you can use a few Tbsps of almond flour instead).
Blend until a dough like texture begins to form.
Remove and pour into a mixing bowl.
Melt the chocolate for 30 seconds at a time in the microwave (stop and stir after each time). Should only take 1 minute total.
Mix the almond butter and chocolate together in the bowl until incorporated and evenly distributed.
Add about 1/4 cup quinoa to a large pot on medium high heat until the quinoa starts to pop (continue to shake the pot so they don’t burn). Should take about 3-5 minutes.
Add each batch (but reserve about 1 tsp) to the chocolate and almond butter. (I personally used multi colored quinoa and popping it made it look no different than how it looks raw).
Once you’ve mixed everything together, take a cookie scooper and place onto a sheet pan or plate. You can eat these right away (they’re SO DARN GOOD WARM), or you can refrigerate and save for a later time (you’re going to eat them right away though, trust me).
Option to melt additional chocolate and dip the bites in chocolate. If doing so, add more of the puffed quinoa and a sprinkle of sea salt to the top before refrigerating.
*The egg substitute helps bind the almond butter to make it more of a dough rather than a creamy nut butter. I imagine you can just use flour to thicken the nut butter.