Chocolate Covered Quinoa Recipe

If you’re looking for a fun and better-for-you Valentine’s treat, this chocolate covered quinoa recipe is about to become your new favorite. Crispy quinoa is mixed with almond butter, sweet Medjool dates, and pops of freeze-dried raspberries, then shaped into the cutest little hearts. Each heart is dipped in rich dark chocolate, making them look just like candy—but with wholesome ingredients you can feel good about. They’re easy to make, naturally sweetened, and perfect for sharing on Valentine’s Day.

What is Quinoa?

Have you ever had toasted quinoa? Well, let me back up, have you had quinoa? It is a good source of protein and the toasted quinoa tastes like rice krispies. I saw on Instram, influencers combining chocolate with toasted quinoa. The combination is wonderful.

Quinoa is a nutrient-dense seed that’s often used like a grain, even though it’s technically not one. It’s naturally gluten-free and known for its light, crisp texture when toasted, making it perfect for adding crunch to recipes like this chocolate covered quinoa treat.

Why You’ll Love This Recipe!

• It tastes like a candy treat, but it’s made with simple, wholesome ingredients.
• The mix of crispy quinoa, chewy dates, and smooth chocolate creates the perfect texture in every bite.
• The heart shape makes it fun, festive, and perfect for Valentine’s Day.
• It’s an easy, no-bake recipe that looks impressive with minimal effort.
• Each piece feels indulgent yet lighter as a dessert.
• This recipe has almond butter, dates, toasted coconut, and freeze-dried raspberries, all covered in melted chocolate. Simple ingredients and yet so tasty.
• You can make them into bars or little protein bites. I decided to shape them into little hearts for Valentine’s Day treats.
• Almond butter adds richness and creaminess, helping bind the quinoa while giving each bite a satisfying, nutty flavor.
  

Why This Treat Is Lower in Sugar

• It’s naturally sweetened with Medjool dates, so there’s no refined white sugar in the base.
• Dark chocolate is used for coating, which typically contains less sugar than milk chocolate.
• Freeze-dried raspberries add bright flavor and sweetness without added sugars.
• The combination of healthy fats and fiber helps balance sweetness, so it doesn’t taste overly sugary.

I love Valentine’s Day desserts and you can check out a few here:

Heart Shaped Pie

Recipe for Gluten Free Pizzelles

Rolled Sugar Cookie Recipe

Valentine’s Charcuterie Board

Ingredients

Dates
These naturally sweet dates act as the base of the recipe, adding sweetness and helping bind everything together without refined sugar.

Almond Butter
Almond butter adds creaminess, healthy fats, and a bit of plant-based protein, giving the treats a rich, satisfying texture.

Puffed and Toasted Quinoa
Light and crispy puffed quinoa adds crunch while keeping the treats airy instead of dense.

Unsweetened Shredded Coconut
Toasted coconut flakes bring a subtle nutty flavor and extra texture that pairs perfectly with chocolate.

Freeze-Dried Raspberries
Freeze-dried raspberries add a bright pop of tart flavor and beautiful color without any added sugar.

Unsweetened Shredded Coconut
Toasted coconut flakes bring a subtle nutty flavor and extra texture that pairs perfectly with chocolate.

Vanilla Extract
A touch of vanilla enhances the overall flavor and gives the treats a classic, candy-like taste.

S

Dark Chocolate Chips
Dark chocolate coats the hearts, creating a rich, candy-like shell with less sugar than milk chocolate.

Coconut Oil or Shortening
This helps thin the melted chocolate, making it easier to dip and giving the finished hearts a smooth, glossy finish.

How to Make Chocolate Covered Quinoa

Step 1 – Blend the Dates and Almond Butter

Add the Medjool dates and almond butter to a food processor and pulse until finely chopped and well combined. It should look sticky.

Step 2 – Add the Quinoa, Raspberries, and Toasted Coconut

Spread the coconut flakes on a baking sheet and toast in a 350°F oven until lightly golden, watching closely so they don’t burn. Once the edges turn a light tan, remove from the oven and let cool. Add the toasted coconut, puffed quinoa, and freeze-dried raspberries to the date mixture and pulse until evenly combined.

If the mixture doesn’t hold together when pressed in your hand, add a little more almond butter and pulse again until it sticks.

Step 3 – Shape the Hearts

Spoon the mixture into a heart-shaped cookie cutter placed on a parchment-lined surface. Press the mixture firmly into the cutter, packing it down so the hearts hold together. Smooth the top and bottom, then carefully remove the cutter. Repeat with the remaining mixture.

Once the mixture is in the cookie cutter, smooth out the bottom and top.

Step 4 – Freeze the Hearts

Arrange the shaped hearts on a baking sheet lined with parchment paper. Place them in the freezer for about 1 hour, or until firm. This step helps the hearts keep their shape when dipped in chocolate.

Step 5 – Melt and Dip the Chocolate

Add the chocolate chips and shortening to a small heatproof saucepan. Fill a larger pot with a few inches of water and place the saucepan inside to create a double boiler. Heat gently, stirring until the chocolate is fully melted, smooth, and thin enough for dipping. If the chocolate seems too thick, stir in a little more shortening.

Dip each frozen heart into the melted chocolate, letting the excess drip off, then place on a wire rack set over parchment paper to catch any drips. Allow the chocolate to set, then store the hearts in the freezer until ready to enjoy.

For this chocolate covered quinoa recipe you can boil some quinoa and then toast it in the oven, but I highly recommend you buy the already toasted version. I have tried to toast my own and it was a ton of work and they really didn’t toast well.

Additional Recipe Notes:

Store the chocolate covered quinoa hearts in an airtight container in the refrigerator or freezer. They keep best in the freezer, where they’ll stay firm and fresh, and can be enjoyed straight from the freezer or after a few minutes at room temperature.

I used dark chocolate because it contains less sugar than milk chocolate and adds a rich, deep flavor that perfectly balances the naturally sweet date filling.

You can easily customize this recipe by swapping the almond butter for peanut butter, cashew butter, or even Nutella for a more indulgent treat. If you don’t have puffed quinoa, crispy rice cereal works well, and freeze-dried strawberries or cherries can be used in place of raspberries.

Thanks so much for stopping by today! I hope your February is off to a sweet start and that you have a wonderful Valentine’s Day. If you’re looking for a fun, better-for-you treat to make this month, I hope you give these chocolate covered quinoa hearts a try—they’re such a special little dessert to share.

My friends are joining me with their Valentine’s Day dessert recipes, and they’ve shared some truly beautiful and delicious treats. Be sure to scroll down and check out all of their sweet ideas!

Happy February! 💕

Cheers,

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