These tasty Chocolate Crunch Balls are super easy to make. Just takes 4 simple pantry ingredients and they are no bake. My kids loves to help make them, but mostly to eat them!
What is puffed quinoa?
These crunchy chocolate cookies are made with puffed quinoa as the main ingredient to give them that crunch.
Puffed quinoa is raw quinoa that is heated until it pops, like popcorn or puffed rice.
I buy my quinoa either online or at my local grocery store in the health food section. You can also easily make puffed quinoa at home. Just heat the raw quinoa in a dry, hot pan until they pop. Be careful not to burn the quinoa!
Ingredients for these Chocolate crunch balls:
- Chocolate, use dairy free chocolate to make these vegan
- Puffed quinoa
- Shredded coconut, finely shredded and unsweetened
- Salt
See recipe card for quantities.
Instructions:
- Prepare a baking tray with a pice of parchment paper.
- Add the chocolate to a microwave safe bowl. Microwave on hight for 30 seconds and then stir. If the chocolate is not melted all the way, microwave for another 30 seconds then stir again. Be careful not to burn the chocolate!
- Stir in the puffed quinoa and coconut until everything is incorporated.
- Scoop with a small ice cream scooper and place the balls on the prepared baking tray with the parchment paper. Let them set in the fridge for about 30 min. Store in an airtight container. Enjoy!
Top Tip:
Use good quality chocolate in these chocolate crunch balls, it’s the main component of this recipe. either dark chocolate or milk chocolate will work so use your favourite! For a vegan option, use dairy free chocolate.
Substitutions and variations:
- Puffed quinoa – These Chocolate Crunch Balls are made with puffed quinoa. But that can be substituted for puffed rice in a pinch.
- Coconut – this recipe calls for finely shredded coconut that is unsweetened. For an extra layer of flavour, toast the coconut in a dry pan over medium high heat until it starts to turn golden brown. This also gives it a crunchier texture which I love!
How to store these Chocolate Crunch Balls:
Simply place them in an airtight container or ziplock bag and store in the fridge for about one week. They can also be frozen to last even longer.
More chocolate recipes to try:
Healthy Oat Chocolate Chip and Cherry Cookie Bars
Strawberry, Banana and Chocolate Oat Muffins
Vegan Chocolate, Banana and Coconut Bread
Peanut Butter and Jelly Cookies (Vegan and Gluten-free)
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These tasty Chocolate Crunch Bites are super easy to make. Just takes 4 ingredients and they are no bake.
- 200g chocolate, use dairy free chocolate to make these vegan
- 1 cup puffed quinoa
- ½ cup finely shredded coconut
- pinch of salt
-
Prepare a baking tray with a pice of parchment paper.
-
Add the chocolate to a microwave safe bowl. Microwave on hight for 30 seconds and then stir. If the chocolate is not melted all the way, microwave for another 30 seconds then stir again. Careful not to burn the chocolate.
-
Stir in the puffed quinoa and coconut until everything is incorporated. Scoop with a small ice cream schooper onto the parchment paper lined baking tray. Let them set in the fridge for about 30 min. Store in an airtight container.
Enjoy!
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