Quinoa is the new foodie black you know…where have you been? But then, I have been saying that about Umami Paste, and of course my other fave thing in the pantry, Crio Bru…well there is no Umami Paste in this recipe (you will be relieved to know!) BUT naturally (and I really mean, 'naturally') there is Crio Bru granules and to tizzy them up, nothing looks better than a Crio Bean, which you should also know is a roasted cacao bean that has been coated in dairy free dark chocolate…they are awesome on their own, but on top of a silky smooth truffle…well. NO WORDS.
This is a slightly different version to the recipe of the same name that appears in Keeping it Simple, that book you must all have by now. (If not, why not??) GO and get it immediately. And we can then stay friends.
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- 80 g quinoa
- water for steaming
- 200 g almonds
- 50 g Crio Bru granules (unbrewed, straight from the pack) BUY
- 1 tsp Vanilla - Bean Paste BUY
- Pinch Pink Salt Flakes BUY
- 200 g Chocolate - Callebaut dark BUY
- 20 g pure maple syrup
- Chocolate - Callebaut Cocoa for rolling BUY
- Chocolate coated coffee beans for garnish
Soak quinoa overnight. Drain and discard water. Place quinoa into steamer basket and insert into TM bowl. Pour enough water over to reach the bottom of the basket.
Cook 17 min/100ºC/speed 3. Drain water and set quinoa aside to cool to room temperature.
Place almonds, vanilla, Crio Bru and salt into TM bowl and blend 20 sec/speed 8, stopping to scrape down sides of bowl as needed. You are making Chocolate Almond Butter. If the butter does come together, add a little sweet almond oil to the bowl and keep blending until you have a texture similar to peanut butter. (Almonds will react differently based on how fresh they are, how long you have stored them, and the conditions of the day, hot, cold etc)
Remove almond butter from the bowl and set aside. Without cleaning the bowl, place chocolate and syrup into bowl and melt 4 min/37ºC/speed 2. Return almond butter to the bowl, add quinoa and blend all together 10 sec/speed 10*. Scrape down sides of bowl and repeat.
Allow mixture to cool before forming into balls, rolling in cocoa and then garnishing each with a chocolate coated coffee bean or similiar. And there you have it; High protein, good for you truffles…at least that is my story and I’m sticking to it.