Soak quinoa overnight. Drain and discard water. Place quinoa into simmering 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, Brew Choc granules 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 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.