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Six heart-shaped chocolate-covered cookies arranged on a white surface, surrounded by pink flower petals and blooms, with pink sprinkles nearby, inspire the perfect treat or even a Chocolate Covered Quinoa Recipe for a fun twist.
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Chocolate Covered Quinoa Recipe

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
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 14 hearts
Author Janine Waite

Ingredients

Filling

  • 1½ cups dates (without pits)
  • ¾ cup almond butter
  • 1½ cups puffed toasted quinoa
  • ¼ cup coconut flakes
  • ⅙ cup freezed dried raspberries (optional)
  • 1 tsp vanilla extract

Melted Chocolate

  • 1 cup dark chocolate chips
  • 2 tbsp shortening

Instructions

  • Step 1 – Blend the Dates and Almond Butter

    Place the dates and almond butter in a food processor and pulse until finely chopped and well combined.

  • Step 2 – Add Quinoa, Raspberries, and Coconut

    Toast the coconut flakes in a 350°F oven until lightly golden; watch closely to prevent burning. Add the toasted coconut, puffed quinoa, and freeze-dried raspberries to the date mixture and pulse until combined. If the mixture does not hold together when pressed, add a little more almond butter and pulse again.

  • Step 3 – Shape the Hearts

    Press the mixture firmly into a heart-shaped cookie cutter placed on a parchment-lined surface. Smooth the top and bottom, then carefully remove the cutter. Repeat with remaining mixture.

  • Step 4 – Freeze

    Place the hearts on a parchment-lined baking sheet and freeze for about 1 hour, or until firm.

  • Step 5 – Melt and Dip the Chocolate

    Melt the chocolate chips and shortening in a double boiler, stirring until smooth and thin. Dip each frozen heart into the chocolate, letting excess drip off. Place on a wire rack set over parchment paper and allow the chocolate to set. Store in the freezer until ready to serve.