Chocolate Quinoa Cookies Recipe

Chocolate Quinoa Cookies

Vegan, No Bake, GF

Happily makes 12 cookies

All Organic Ingredients:

¼ cup coconut oil

¼ cup pure maple syrup or raw honey

⅓ cup Organic Cacao powder

½ cup Sunflower butter (or nut/seed butter of your choice)

½ cup cooked quinoa

1/2 cup raw Quinoa, rinsed and dried (sprouted)

½ cup coconut flakes

Coarse sea salt

Directions

Line baking sheet with parchment paper.

In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

Add Sunflower seed butter and stir until smooth.

Remove from the heat and fold in the quinoa, and coconut flakes.

Divide in mini muffin tin pan.

Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

Store in the freezer for best results, but can also be stored in the fridge

 

Quinoa Cookies

Salted Sunflower Nut Butter Cups

Salted Nutbutter Cups

Paleo, Vegan, Gluten Free

Happily Serves 24 mini cups

ALL ORGANIC INGREDIENTS

CHOCOLATE SHELL

3 cups Lily’s chocolate chips

1 TBSP Coconut oil

1 tsp Vanilla

FILLING

3 TBSP Sunflower butter

1 tsp  Himalayan sea salt

1 tsp Coconut oil

1/4 Cup Dates

TOPPING

Pink Himalayan salt, to taste

 

Soak Dates 1-4 hours.  Remove seeds.

In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

Melt over a pot of simmering (not boiling) hot water until well incorporated.

Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

Set aside leftover chocolate to put on top of the cups.

Set the muffin pans in the freezer.

In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

Blend until smooth and creamy.

Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

Then spoon out 1-2 tsp chocolate mixture to cover each cup.

Sprinkle Himalayan salt on top.

Place the cups in the freezer for 30 minutes or until set.  Serve frozen.