1. Cook the Quinoa

Instant Pot Method:

1. Rinse quinoa 2-3 times and drain.

2. Add rinsed quinoa and ⅓ cup water to a small stainless steel bowl.

3. Pour 1 cup of water into the Instant Pot insert.

4. Place the quinoa bowl on a trivet inside the pot.

5. Close the lid and pressure cook for 4 minutes, followed by a 10-minute natural pressure release.

Stovetop Method:

1. Combine ⅓ cup quinoa and ⅔ cup water in a small saucepan.

2. Bring to a boil over medium-high heat.

3. Reduce the heat, cover, and cook for 10 minutes, or until water is absorbed.

4. Let cool slightly.

2. Make the Mixture

1. In a food processor, combine cooked quinoa, almonds, dates, peanut butter, and dark chocolate chips.

2. Blend for 2-3 minutes, or until the mixture is smooth and sticky.

3. Form the Balls

1. Scoop out the mixture, 1 tablespoon at a time, and roll into round truffles.

2. Roll each ball in finely chopped almonds for a crunchy coating.

4. Chill & Serve

• Place the protein balls in the refrigerator for at least 30 minutes to set.

• Store in an airtight container in the fridge for up to 1 week.

Flavor Notes

• Quinoa: Light and nutty, adds a fluffy base and plant protein.

• Almonds: Bring crunch and a naturally sweet, nutty flavor.

• Dates provide a caramel-like sweetness and natural stickiness, which helps bind.

• Peanut Butter: Adds richness and smooth texture.

• Dark Chocolate: Deepens the flavor with a velvety cocoa touch.

Tree Nuts (Almonds) Peanuts (Peanut Butter) Chocolate (may contain trace amounts of milk or soy, depending on brand)