Peanut Chocolate Chia Quinoa Truffles

by Anjali @ The Picky Eater on March 28, 2016

8378 TR Peanut Chocolate Chia Quinoa Poppers (Very high) [ECMP_2908262 R...

There is something about no-bake treats that I can’t get enough of. And I love the idea of energy balls, but I prefer to call them truffles, because doesn’t truffles sound so much better than “energy balls”? Energy balls sound like something you’d eat after a workout, something that’s super healthy, but maybe not so decadent.

Not the case with these little guys.

8378 TR Peanut Chocolate Chia Quinoa Poppers (Very high) [ECMP_2908262 R

They are rich little bites of heaven. You can’t even tell that they are packed with the healthiest ingredients: light and fluffy quinoa, sweet dates, gooey peanut butter, and chia seeds to hold it all together. And the best part is they are vegetarian, vegan and gluten free — and if you have a peanut allergy you can just substitute the peanuts for almonds or any other nut.

You can enjoy them as a dessert or a snack – and they will keep well in the fridge for at least a week!

Peanut Chocolate Chia Quinoa Truffles

Total Time: 20 minutes

Yield: 24 truffles

Serving Size: 1 truffle

Calories per serving: 90

Fat per serving: 5.4g

Nutritional Info Per Serving: 90 Calories, 5.4g Fat (0.8g Saturated), 45.5mg Sodium, 9g Carbs, 1.7g Fiber, 4.4g Sugar, 3.1g Protein


  • 1/2 cup uncooked truRoots® Organic Sprouted Quinoa
  • 1/2 cup cocktail peanuts
  • 1/2 cup pitted dates (about 13)
  • 1/2 cup Crunchy Peanut Butter
  • 1/2 tbsp. truRoots® Organic Chia Seeds
  • 2 tbsps. unsweetened cocoa powder
  • 5 tsp cinnamon sugar (make cinnamon sugar by combining 4 tsp granulated sugar with 1 tsp ground cinnamon)


  1. Cook quinoa according to package directions. Cool slightly.
  2. Process peanuts in food processor until coarsely ground. Add dates. Process until finely chopped. Add 2 cups cooked quinoa, peanut butter, chia seeds and cocoa pulsing just until combined.
  3. Shape into 24 balls. Roll in cinnamon sugar. Place into candy cups or baking cups, if desired. Chill.


I recently partnered with truRoots because I absolutely love their mission: they create Certified USDA Organic, Non-GMO Project® Verified and gluten-free sprouted grains and legumes – while maintaining relationships with farmers, providing transparency in their supply chain, and supporting sustainable farming practices. They sent me some of their products to try, and I’ve included them in this recipe!

{ 8 comments… read them below or add one }

dixya @food, pleasure, and health March 28, 2016 at 3:43 pm

i love no bake energy balls as well..very recently, i made chocolate chip cookies with cooked quinoa..and now you shared these recipe, I’m so excited!


Anjali @ The Picky Eater March 29, 2016 at 5:42 am

Oooh love the idea of chocolate chip cookies with cooked quinoa! That sounds delish! I’m sure you’ll like this recipe Dixya – let me know how it turns out! 🙂


Anu April 4, 2016 at 5:46 pm

Just made these with the help of my almost 3 year old! They are a hit in our house 🙂


Anjali @ The Picky Eater April 4, 2016 at 7:33 pm

Woohoo!!! So happy to hear that Anu! 🙂


Kristie Saumure April 17, 2016 at 12:49 am

Just wondering – do you use a natural peanut butter for binding (or something a little bit thicker)? Can’t wait to try.


Anjali @ The Picky Eater April 17, 2016 at 8:56 am

Hi Kristie! I use a natural peanut butter — any brand that just has peanuts (or peanuts and salt) as the ingredients will work!


Kristie Saumure April 17, 2016 at 10:31 pm

Perfect – thanks so much for the speedy reply!


Anjali @ The Picky Eater April 18, 2016 at 5:55 am

No problem! Hope you love these little treats when you make them!


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