Description
Quinoa Crunch Stuffed Dates is a delightful exploration of flavor that redefines snacking effortlessly.
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
- Preheat your oven to 375°F (190°C). In a medium-sized bowl, combine the cooked quinoa, coconut oil, maple syrup, cinnamon, and sea salt. Mix well until each portion of quinoa is coated evenly.
- Spread the mixture over a parchment-lined baking sheet in a single layer. Toast for 12 to 15 minutes, stirring halfway through, until golden and crisp. Allow to cool.
- While quinoa cools, slit each Medjool date lengthwise, ensuring not to cut all the way through. Fill with approximately one teaspoon of nut butter.
- Top nut butter-filled dates with a generous pinch of quinoa crunch and drizzle with melted dark chocolate if desired.
Notes
Use fresh Medjool dates for the best texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
Nutrition
- Calories: 100 kcal per stuffed date
- Sodium: 10 mg per stuffed date
- Protein: 2 g per stuffed date