I originally made these quite a while back and then just never got round to posting the recipe, so then, kinda’ forgot all about them.. until recently that is. I decided that I really wanted to share the recipe, but was then only to realise that I didn’t actually have it recorded anywhere. Hmm.. guess the only thing to do when that happens is just to rustle up another batch! That’s exactly what I did and I’m pretty sure that these taste just as delicious as the original lot, if not better. Needless to say my family have demolished all but two of them already!
So, quinoa peanut butter cups.. sounds slightly unusual I know, but don’t some of the best food combinations? The base to these consists of a sweet, peanutty, slightly chewy mixture of peanut butter, maple syrup, oats, puffed quinoa and a little coconut oil. I’m not exactly sure what made me decide to include quinoa puffs here in the first place, but whatever it was, I’m glad that I did cos’ I think it really works! Along with the oats, they provide a nice change in texture and give a slight crunch to each bite. To pair with this, the top layer is a rich raw chocolate made with delicious raw cacao powder: a good source of antioxidants and also one of the tastiest things ever!
These are a great snack to share with friends in front of a good movie and I also think they’d make fantastic party nibbles. To be honest, it doesn’t get much better than this for me really: chocolate AND peanut butter combined in one compact, delicious creation.. yes please! Plus, I know exactly what’s gone in them, so can have one or two without feeling like I’ve loaded up my body with processed foods and sugars. Gotta’ love homemade treats; fun to make and eat!
- 1 serving of Seamore Seaweed pasta (25g)
- 2 tbsp brown rice syrup
- 2 tbsp fresh lime juice
- Pinch of grated ginger
- 1 tbsp soy sauce
- Pinch of crushed chilli flakes
- 100g King prawns
- 1 clove garlic- crushed
- 1 large handful edamame beans- I cook them from frozen
- 1 large handful cooked sweetcorn
- Spring onions, pomegranate seeds and coriander to garnish
- Soak the seaweed pasta for 20 minutes, rinse and then cook for an additional 20 minutes. See the cooking tutorial video linked bellow.
- To make the dressing, combine the soy sauce, rice syrup, lime juice, chilli flakes and grated ginger and mix until well combined.
- Cook the prawns in a frying pan along with some coconut oil and crushed garlic. Once they're completely cooked through, add these into your bowl, along with the edamame and sweetcorn.
- Once the pasta has finished cooking, drain any excess water and rinse under cold water. Add this into the bowl and drizzle with a generous helping of the dressing.
- Garnish with some pom seeds, chopped spring onions and coriander.