Gluten-free pistachio chocolate quinoa bites

Name: Pistachio chocolate quinoa bites
Cook time: 1 hour
Total time: 1 hour
Yield: 15 bites
Ingredients: 210g (approx 11) H&B Medjool Dates, destoned; 25g H&B Puffed Quinoa; 180g HU 70% Dark chocolate; 3 tbsp H&B Crisp N Crunch Peanut Butter; 1-2 tbsp (20g) H&B Pistachios, roughly chopped

Recipe byJames Fisher

Reviewed byHolly Pullen

Pistachios are stealing the spotlight right now, adding a pop of green and a crunch to everything

Ingredients

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Nutrition

Nutritional information

Per	100g	Per serving
Energy (Kj)	1938 kj	640 kj
Energy (kcal)	464 kcal	153 kcal
Fat	24g	7.8g
of which saturates	11g	3.5g
Carbohydrates	50g	17g
of which sugars	37g	12g
Fibre	7.2g	2.4g
Protein	9.2g	3g
Salt	0.06g	0.02g

Step 1

Break up the chocolate and melt in a bowl over hot water or in 30 second blasts in the microwave stirring between until melted.

Step 2

Stir in the peanut butter and quinoa until thoroughly mixed.

Step 3

Squash the dates into 15 equal sized balls.

Step 4

Using a silicone ice cube tray (approx. 20x12x3.5), divide the chopped pistachios between the 15 holes then fill up ½ full with the chocolate mix. Push a squashed date into the centre of each and then top up with the mix, then place in the fridge.

Step 5

Leave for around half an hour till the chocolate begins to set and can be handled. Form and shape the cubes into a ball shape and then roll in the pistachio crumb.