Puffed Quinoa and Pistachio Eggs

I still remember that Easter when I was searching for a unique treat to surprise my friends and family. I wanted something that wasn’t just delicious but also a bit different. That’s when I stumbled upon this idea: puffed quinoa and pistachio eggs. Trust me, it was a game-changer!

I remember how excited I was to try it out, and the best part? It only needed 6 ingredients, and it was both dairy and gluten-free! Perfect for everyone at the table.

So, here’s how I made these little bites of joy, and I promise, they’re as easy as they are delicious.

Ingredients You’ll Need

• 150g vegan dark chocolate
• 1/2 cup (120g) peanut butter
• 1 cup (25g) puffed quinoa
• 1/3 cup (45g) chopped pistachios
• 1/3 cup (40g) shelled hemp seeds
• 2 tbsp freeze-dried strawberries (optional, but trust me, they add a lovely pop of color!)

Let’s Get Cooking!

1. Toasting the Quinoa

I love that extra crunch, so I started by toasting the puffed quinoa in a medium oven for about 5 minutes. If you’re in a hurry, you can skip this step, but I highly recommend it—it adds a delightful crispiness.

2. Melting the Chocolate

While the quinoa was getting all crispy, I melted the dark chocolate over a pan of hot water. There’s something so comforting about watching chocolate melt, don’t you think? Once it was smooth and glossy, I stirred in the peanut butter, creating this creamy, dreamy mixture.

3. Mixing It All Together

Once the quinoa was ready, I mixed it into the chocolate-peanut butter combo along with the pistachios and hemp seeds. The crunch, the nutty aroma—it was pure bliss!

4. Moulding the Eggs

Now, here’s the fun part! I spooned the mixture into a silicone tray. If you don’t have an egg mould, no worries! Just use cupcake cases or get creative and freestyle it on some parchment paper. I pressed everything down firmly, sprinkled a few extra nuts and those pretty freeze-dried strawberries on top, and popped the tray into the fridge for an hour to set.

And Voila!

After what felt like the longest hour ever, my puffed quinoa and pistachio eggs were ready. They were everything I wanted—crunchy, nutty, and a little sweet. Plus, they looked so cute!

Table of Details:

Servings	Time	Cuisine	Type of Meal
10-12 eggs	1 hour	Easter Treat	Dessert

Notes:

• Egg Mould Alternative: If you don’t have an egg mould, cupcake cases or parchment paper work just fine.
• Extra Crunch: Toasting the quinoa is optional but highly recommended for that extra crunch.
• Storage: These treats can be stored in the fridge for up to a week—if they last that long!

These puffed quinoa and pistachio eggs are not just a treat; they’re an experience. They’re easy to make, require minimal ingredients, and are a delightful twist on the usual Easter fare. Perfect for sharing with loved ones or just treating yourself! Looking for more ways to incorporate puffed quinoa into your Easter spread? Try out our puffed quinoa bars recipe for a crunchy, sweet snack that everyone will love. With just a few simple ingredients, you can whip up a batch of these tasty treats in no time. Whether you’re celebrating with a big group or just enjoying a quiet holiday at home, these puffed quinoa bars are sure to be a hit.

People Also Ask:

Q: Can I use a different nut butter instead of peanut butter?

A: Absolutely! Almond butter or cashew butter would work great in this recipe.

Q: Can I use milk chocolate instead of vegan dark chocolate?

A: Yes, you can! However, using dark chocolate keeps the treat dairy-free.

Q: How long do these treats last?

A: They stay fresh in the fridge for up to a week, but I bet they’ll be gone long before that!

So, what are you waiting for? Save this recipe and give it a try. I promise, it’s going to be a hit this Easter!