Chocolate Crunch Balls

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

All that’s needed to make these Chocolate crunch balls are just 4 ingredients listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Chocolate, use a high quality chocolate for the best result, not baking chocolate. I used a chopped bar of dark chocolate, but chocolate chips can also be used. If you prefer milk chocolate, that works great too! For vegan crunch chocolate balls, use dairy-free, vegan chocolate.
• Puffed quinoa, can usually be found at the health food section at the grocery store, or buy it online.
• Shredded coconut, finely shredded and unsweetened.
• Salt, just a pinch to balance all the flavours.

See recipe card for quantities.

Instructions:

These crunchy chocolate balls are really easy to make. Take a look at the instructions below. For the full written recipe, scroll down to view the recipe card at the bottom of the page.

1. Prepare a baking sheet with a pice of parchment paper.
2. 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!
3. Stir in the puffed quinoa and coconut until everything is incorporated.
4. 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.

Top Tip:

Use good quality chocolate in these chocolate crunch balls, it’s the main component of this recipe. I have used dark chocolate, but 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.
• 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!
• Chocolate – these chocolate crunchy balls recipe uses a chopped bar of dark chocolate, but chocolate chips can also be used. If you prefer milk chocolate, use that! Just make sure to use a good quality chocolate since it is the main ingredient.
• Vegan – For vegan crunch balls, use vegan chocolate, dark or milk chocolate.

More no bake treats to try, Chocolate Pecan Quinoa Bites or these Chocolate cherry bliss balls.

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.

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