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Crunchy and Creamy Mocha Quinoa Bites

3 min read time Feb 09, 2021

Description
Ingredients

Description

Who doesn’t love the combination of coffee and chocolate? These mocha quinoa bites are decadent with a crunchy chocolate base, a smooth coffee layer and then topped with a creamy vanilla layer. Perfect as a Valentine’s day treat or dessert for any day, they are gluten-free and vegan (but you can’t even tell!).

The creamy texture comes from our soaked Organic, Whole, Raw Cashews. Soaking the cashews overnight softens them and once blended, they have an almost mousse-like consistency. The chocolate base is super simple and delicious, our Organic Crispy Puffed Quinoa and ground Organic Raw Almonds give the mocha bites a crunchy texture and both are also a great source of protein, iron and fiber!

Ingredients:

Puffed Quinoa Chocolate Base

1 cup Organic Bittersweet Chocolate Chips melted with 1 tsp. coconut oil
1 tbsp. Raw Premium Backyard Honey
1 cup coarsely ground Organic Raw Almonds
1 cup Organic Crispy Puffed Quinoa

Coffee Layer:

2 cups Organic, Whole, Raw Cashews that have been soaked overnight and drained
¼ cup + 2 tbsp. Raw Premium Backyard Honey
1 tbsp. melted coconut oil
1 ½ tbsp. Organic Instant Coffee Powder dissolved in 1 tbsp. hot water

For creamy vanilla layer:

2 cups Organic, Whole, Raw Cashews that have been soaked overnight and drained
½ cup Organic Coconut Milk Powder dissolved in ¼ cup warm water
1 ½ tbsp. coconut oil
½ tsp. Organic Stevia Extract (Debittered)

2 tsp. vanilla extract

For Garnish:

Organic Bittersweet Chocolate Chips - melted
Organic Cinnamon Powder

Directions:

Use a muffin tin and grease it using coconut oil, then add 2 thin strips of parchment paper to each cupcake hole crossing one over the other. This will help make the frozen mocha bites easier to remove.
In a bowl, combine the ingredients for the chocolate quinoa base and mix until all of the quinoa and almonds are coated with chocolate (use more melted chocolate if needed). Transfer ⅛ cup of the mixture into each of the muffin holes and press to flatten it. Freeze for at least 15 minutes so that the mixture becomes solid and compact.
Using a food processor, blend the soaked and drained cashews until completely smooth, add the rest of the coffee layer ingredients and blend until the mixture is combined. Taste and add more coffee or honey if desired.
Transfer ⅛ cup of the coffee mixture on top of the frozen chocolate base, making sure to reach the sides of the muffin tin (it’ll all come out clean once frozen, this is why greasing the tins is crucial). Smooth out the layer so that it is evenly distributed.
Freeze for at least ½ hour before adding the vanilla layer on top.
In the food processor blend the cashew nuts that were soaked for the vanilla layer until smooth. Add the rest of the creamy vanilla layer ingredients and blend until combined. Taste and add more honey or vanilla if needed.
Transfer ⅛ cup of the mixture on top of the frozen coffee layer and smooth out the tops with a small spoon. Freeze for 3 to 4 hours.
Once the mocha bites are frozen, remove from the freezer and fill a shallow baking dish with warm water, dip the bottom of the muffin tin into the baking dish and use the paper strips to lift the bites out of the tin.
Optional: Dust each bite with Organic Cinnamon Powder and drizzle with melted Organic Bittersweet Chocolate Chips
Enjoy!