Ingredients
Method
- Pop the quinoa: Heat a dry pan on medium flame. Add the quinoa and dry roast, stirring constantly, until the grains start to pop and turn golden. This happens quickly. Stay close and don't walk away! Remove from heat immediately and set aside to cool.
- Melt the chocolate: Melt the dark chocolate using the double boiler method. Place a heatproof bowl over a pot of gently simmering water and stir the chocolate until fully melted and smooth. Do not let water get into the chocolate.
- Combine: Add the popped quinoa into the melted chocolate and stir well until every grain is coated.
- Shape: Pour or spoon the mixture into your chosen moulds, ice cube trays or onto a parchment-lined tray. Spread evenly.
- Freeze and serve: Place in the freezer for at least 30 minutes until completely set. Unmould and serve straight from the freezer for the best crunch!
Notes
Satvic Snacks & Sweets: No refined sugar, no maida — just quinoa and dark chocolate for a guilt-free sweet fix.
Popping the quinoa: Keep the heat on medium and stay close — quinoa pops quickly just like popcorn! Stir constantly and take off the heat as soon as most of them have popped and turned golden. Don't let them burn.
Double boiler method: Place a heatproof bowl over a pot of simmering water — make sure the bowl doesn't touch the water. This gentle heat melts chocolate smoothly without burning it.
Dates paste option: For a completely refined sugar-free version, skip the chocolate entirely and coat the quinoa in thick date paste instead. Roll into balls and freeze.
Storage: Keep in the freezer for up to 2 weeks or refrigerate for up to 5 days.