Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). If you are using unpeeled hazelnut, remove their skin by rubbing them using a kitchen towel.
Step 2
Roast the
Hazelnuts (65 g)
for 10-15 minutes, or until they are lightly browned. Give it a stir halfway through to ensure even cooking.
Step 3
While the hazelnuts are toasting, puff your quinoa. Heat up a pan, with or without oil. Place your
Quinoa (20 g)
in and let it toast for 4-5 minutes, stirring frequently to avoid burning. The quinoa is ready when "pop" sounds can be heard. Set aside.
Step 4
In a food processor, blend the
Old Fashioned Rolled Oats (45 g)
and toasted hazelnut until a flour-like texture forms. Then, add in the
Unsweetened Cocoa Powder (20 g)
,
Medjool Dates (175 g)
, and
Vanilla Extract (5 mL)
, if using. Blend until cookie-dough like mixture forms. You may need to add some water or plant-based milk, a tablespoon at a time if the dough is too dry.
Step 5
Stir in the puffed quinoa and roll them into 1 tablespoon-sized balls. Optionally, you can coat them with hazelnut by rolling them in chopped hazelnuts.
Step 6
Enjoy them immediately, or let them firm up in the fridge for 1-2 hours before eating them!
