Cooking Instructions
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Step 1
Cover a baking sheet with wax paper and set it aside.
Step 2
Thoroughly rinse the
Quinoa (40 g)
to remove the saponin (bitter taste) by adding uncooked quinoa to the bowl, fill with clean water and soak for a few minutes. Use a wire whisk to move the quinoa around in the water, then strain the quinoa in a fine-mesh sieve and rinse with fresh water.
Step 3
Add wet quinoa to saute pan and cook on the stovetop over medium-low heat (no oil), using a whisk or spatula to stir in pan.
Step 4
Once the quinoa is hot, the water will absorb and the quinoa will begin to pop. After about 5-6 minutes, the quinoa will begin to brown and have a nutty flavor when it's ready. Stir continuously to ensure it does not burn. Once quinoa is toasted, remove from heat and set aside.
Step 5
Meanwhile, add
Medjool Dates (175 g)
,
Raw Almonds (105 g)
, and
Nut Butter (240 g)
to a bowl of a food processor. Blend on high for 15-20 seconds.
Step 6
Scrape down sides and add
Pea Protein Powder (25 g)
,
Cacao Powder (35 g)
, toasted quinoa, and
Vanilla Extract (5 mL)
continue to blend another 15-20 seconds, stopping to scrape down sides as needed. The mixture should be a fine crumbly consistency.
Step 7
Test mixture to see if it will hold together well by pinching a small section between fingers to see if takes shapes and holds. If it feels too dry and does not stick together, add
Water (15 mL)
and continue to blend. Test again.
Step 8
Once the mixture is ready for shaping, scoop out small handfuls, gently roll into a ball, then shape into football.
Step 9
Top with small
Cacao Nibs (to taste)
as the laces if desired. Enjoy!
