Puffed Quinoa and Pistachio Eggs
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!
Ingredients
- 150 g vegan dark chocolate
- ½ cup 120g peanut butter
- 1 cup 25g puffed quinoa
- ⅓ cup 45g chopped pistachios
- ⅓ cup 40g shelled hemp seeds
- 2 tbsp freeze dried strawberries optional but great for a bit of colour
Instructions
- Toast the puffed quinoa for 5 mins in a medium oven so it’s crispy
- Whilst it’s in the oven, melt the chocolate over a pan of hot water and then add in the peanut butter and mix well. Once the quinoa is ready add this too with the pistachios and hemp and mix to combine everything
- Spoon into a silicone tray, press down firmly and sprinkle over more nuts and some freeze dried berries and leave in the fridge for an hour to set
Notes
If you don’t have the egg mould just use cupcake cases or freestyle it on some parchment paper