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, Brew Choc…well there is no Umami Paste in this recipe (you will be relieved to know!) BUT naturally (and I really mean, 'naturally') there is Brew Choc granules that are 100% roasted chocolate beans, ready for brewing, or adding to chocolate treats!
This is a slightly different version to the recipe of the same name that appears in Keeping it Simple, the book I literally have only a few copies left! It is out of print sadly. Go get your copy now. Chop chop.
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- 80 Grams quinoa
- water for steaming
- 200 Grams almonds BUY
- 50 Grams Brew Choc granules (unbrewed, straight from the pack) BUY
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 200 Grams chocolate dark BUY
- 20 Grams pure maple syrup
- cocoa powder for rolling BUY
Soak quinoa overnight. Drain and discard water. Place quinoa into simmering basket and insert into Thermomix 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, Brew Choc granules and salt into Thermomix 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 not 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 there you have it; High protein, good for you truffles…at least that is my story and I’m sticking to it.