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Crispy Quinoa Peanut Butter Balls


Crispy, puffed quinoa is added to the peanut butter filling then rolled into balls and dipped in melted chocolate. Rice Krispies cereal may be substituted for the puffed quinoa. The taste and texture are almost identical.

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  • 4 cups puffed quinoa
  • 2 cups confectioners powdered sugar
  • 1 stick (1/2-cup) salted butter
  • 1 (16-ounce) jar creamy peanut butter (1 1/2-cups)
  • 1/2 teaspoon vanilla extract, optional
  • 1 (11 to 12-ounces) bag semi-sweet chocolate chips
  • 1 to 2 teaspoons vegetable shortening


Servings 60
Preparation time 25mins
Cooking time 85mins


Step 1

Combine the confectioners sugar and quinoa in a mixing bowl. Set aside.

Melt the butter in a saucepan over medium heat. Remove from heat and stir in the peanut butter until melted. (Reheat briefly if needed.) Pour mixture over the quinoa mixture and stir until combined well. Refrigerate for at least 30 minutes.

Meanwhile, line a large baking sheet with parchment paper, aluminum foil, or waxed paper.

Shape the mixture into 3/4-inch balls and place on the parchment lined pan. (If the mixture gets too sticky to work with, refrigerate for another 15 minutes.)

Place the balls in the freezer for 30 minutes or more. (At this point, the balls can be covered and refrigerated or frozen overnight and dipped the next day.)

When ready to dip the balls, microwave the chocolate chips with 1 teaspoon of shortening as directed on package of chips.

Remove about a dozen of the balls from the refrigerator/freezer, dip those balls in the chocolate and place on another lined baking sheet. Continue working with about a dozen balls at a time until all have been dipped. (You may need to reheat the chocolate along the way.) Set balls aside at room temperature until chocolate has set (or refrigerate or freeze.)

If desired, trim off any excess chocolate from the base of the balls with a small paring knife. Cover and store in the refrigerator or freezer.

Makes about 60 peanut butter balls.


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