Quinoa Cashew Bites
Gluten free, vegan
Carolina Jantac, MS, RD, LD
of toasted quinoa
of Once Again Creamy Cashew Butter
of coconut oil
of maple syrup
of unsweetened coconut flakes
Start by adding quinoa to a dry skillet set over medium heat and shake it constantly until you start to hear small pops.
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.
Then remove the popped quinoa from the heat. Let it cool before mixing it with the rest of the ingredients on our list.
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.
Remove them from the molds and keep the bites in an airtight container in refrigerator for up to 7 days.
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