Cacao Nib Quinoa Clusters with Crunchy Almond Texture
Toasted quinoa and almonds bind into crisp clusters studded with crunchy cacao nibs.
Dietary
Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher
Allergens
Tree nuts
Puffed quinoa is toasted until nutty, then bound with honey and almond butter into crisp, snackable clusters. Cacao nibs add a bitter, crunchy counterpoint to the sweetness, making these a good midday pick-me-up or lunchbox addition. They set up firm at room temperature, so no refrigeration is required once cooled.
Ingredients
- 1 cup uncooked quinoa, rinsed and dried
- 1/2 cup sliced almonds
- 1/3 cup cacao nibs
- 1/3 cup honey
- 1/4 cup almond butter
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
Method
-
Heat a dry 9-inch skillet over medium heat. Add the rinsed and dried quinoa and toast, stirring frequently, until it turns golden and starts to pop, about 6 to 8 minutes.
-
Add the sliced almonds to the skillet with the quinoa and toast together, stirring often, until the almonds are fragrant and lightly browned, about 2 to 3 minutes.
-
Transfer the toasted quinoa and almonds to a large bowl and let cool for 5 minutes, then stir in the cacao nibs and sea salt.
-
In a small saucepan over low heat, warm the honey and almond butter together, stirring, until smooth and fully combined, about 2 minutes.
-
Remove the saucepan from the heat and stir in the vanilla extract.
-
Pour the warm honey mixture over the quinoa mixture and stir thoroughly until every piece is evenly coated and sticky.
-
Line an 8-inch by 8-inch baking pan with parchment paper. Scoop the mixture into the pan and press firmly and evenly into a compact layer using the back of a spoon or damp hands.
-
Refrigerate the pan until firm, at least 1 hour.
-
Lift the firm slab out using the parchment and cut into 16 roughly square clusters with a sharp knife.
-
Store the clusters in an airtight container at room temperature for up to 1 week.
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Cacao Nib Quinoa Clusters with Crunchy Almond Texture
Puffed quinoa is toasted until nutty, then bound with honey and almond butter into crisp, snackable clusters. Cacao nibs add a bitter, crunchy counterpoint to the sweetness, making these a good midday pick-me-up or lunchbox addition. They set up firm at room temperature, so no refrigeration is required once cooled.
45 min 16 clusters 128 cal
Ingredients
- 1 cup uncooked quinoa, rinsed and dried
- 1/2 cup sliced almonds
- 1/3 cup cacao nibs
- 1/3 cup honey
- 1/4 cup almond butter
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
Method
- 1
Heat a dry 9-inch skillet over medium heat. Add the rinsed and dried quinoa and toast, stirring frequently, until it turns golden and starts to pop, about 6 to 8 minutes.
- 2
Add the sliced almonds to the skillet with the quinoa and toast together, stirring often, until the almonds are fragrant and lightly browned, about 2 to 3 minutes.
- 3
Transfer the toasted quinoa and almonds to a large bowl and let cool for 5 minutes, then stir in the cacao nibs and sea salt.
- 4
In a small saucepan over low heat, warm the honey and almond butter together, stirring, until smooth and fully combined, about 2 minutes.
- 5
Remove the saucepan from the heat and stir in the vanilla extract.
- 6
Pour the warm honey mixture over the quinoa mixture and stir thoroughly until every piece is evenly coated and sticky.
- 7
Line an 8-inch by 8-inch baking pan with parchment paper. Scoop the mixture into the pan and press firmly and evenly into a compact layer using the back of a spoon or damp hands.
- 8
Refrigerate the pan until firm, at least 1 hour.
- 9
Lift the firm slab out using the parchment and cut into 16 roughly square clusters with a sharp knife.
- 10
Store the clusters in an airtight container at room temperature for up to 1 week.
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