Description
Quinoa Crunch Stuffed Dates are the epitome of a guilt-free, delicious snack.
Ingredients
Scale
- 12 Medjool dates, pitted
- 1/4 cup natural almond butter or peanut butter
- 1/2 cup cooked quinoa
- 1 tsp coconut oil
- 1 tsp maple syrup or honey
- 1/4 tsp cinnamon
- Pinch of sea salt
- Optional: melted dark chocolate for drizzle
Instructions
- Start by preheating your oven to 375°F (190°C). While it heats, mix together the cooked quinoa with coconut oil, maple syrup, cinnamon, and a pinch of sea salt in a small bowl. Blend everything thoroughly until the quinoa is evenly coated.
- Spread your quinoa mixture onto a parchment-lined baking sheet. Ensure it’s spread out evenly to allow each grain to toast properly. Place it in the preheated oven and toast for about 12–15 minutes, stirring halfway through for uniform crispiness. Once the quinoa is a beautiful golden hue, remove it from the oven and set it aside to cool completely.
- As your quinoa crunch cools, get working on the dates. Take each Medjool date and make a lengthwise cut without slicing all the way through. Gently pry them open, making room for the filling.
- Fill each date with approximately 1 teaspoon of your choice of natural almond butter or peanut butter. Top each stuffed date with a generous pinch of the cooled quinoa crunch. For a finishing touch, drizzle melted dark chocolate over the top if desired. Allow the chocolate to set by refrigerating the dates briefly.
Notes
Ensure that your quinoa is completely cooled before adding it to the dates; this ensures maximum crunchiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks
Nutrition
- Calories: 120 kcal per date
- Sodium: 20 mg per date
- Protein: 2 g per date