4.75 from 4 votes

Quinoa Cashew Bites

Course Dessert
Cuisine Gluten free, vegan
Prep Time 20 minutes
Servings 9 small bites
Author Carolina Jantac, MS, RD, LD


  • 1 cup of toasted quinoa
  • ½ cup of Once Again Creamy Cashew Butter
  • ¼ cup of coconut oil
  • 2 tablespoons of maple syrup
  • 1 tablespoon of unsweetened coconut flakes


  1. Start by adding quinoa to a dry skillet set over medium heat and shake it constantly until you start to hear small pops.
  2. Keep mixing quinoa until it is all popped. It takes only 3-4 minutes after the first few pops for the process to be complete.
  3. Then remove the popped quinoa from the heat. Let it cool before mixing it with the rest of the ingredients on our list.
  4. Mix all well and spoon the combination into molds to set in refrigerator for four hours.  Or place the bites in the freezer for one hour of quick-setting.
  5. Remove them from the molds and keep the bites in an airtight container in refrigerator for up to 7 days.

Recipe Notes