These vegan, gluten-free chocolate quinoa snowballs make an easy, no-bake dessert for holiday celebrations and also double up as energy balls.
Add quick oats and almonds to a food processor and process till the two ingredients have turned into a meal-consistency mixture--about 4-5 minutes. There should be no visible oat or almond shreds. It is helpful to scrape the sides of the food processor to bring any unprocessed bits in the middle. Add cocoa powder and process till well mixed.
Add the cooked quinoa, medjool dates, almond butter, jam, maple syrup, dried cherries, and vanilla extract. Process till well mixed. The mixture may bunch up into a big ball.
Take the mixture out onto a plate. It will be a bit sticky. Also take out coconut flakes in a separate plate. Smear some coconut oil or water on your both palms and divide the chocolate-quinoa mixture into 16 equal parts. Form the balls and roll them in the shredded, unsweetened, coconut flakes. Transfer to an airtight container and cool in the refrigerator for at least two hours before serving. Enjoy!
*if allergic to nuts, substitute almonds with pumpkin or melon seeds
**can substitute almond butter with either coconut oil or sunflower seed butter
Want it sweeter: add 1-2 more dates.
Want to increase the chocolate quotient--add 1/2 tbsp additional cocoa powder