15-Minute Puffed Quinoa Peanut Butter Balls
These no-bake Puffed Quinoa Peanut Butter Balls are a crunchy, protein-packed snack that comes together in just 15 minutes. Sweetened naturally, they’re vegan, gluten-free, and perfect for on-the-go energy or a quick treat.
Equipment
- 1 Mixing Bowl
- 1 Spoon or spatula
- 1 Refrigerator
- Optional: 1 Small saucepan for warming peanut butter
Ingredients
- 1 cup puffed quinoa
- ½ cup peanut butter
- 3 –4 tbsp agave nectar
- 1 tsp vanilla extract
- 1 tbsp crushed peanuts optional, for extra crunch
- Vegan dark chocolate optional, for dipping
Instructions
- Prepare the Mixing Bowl: Start by selecting a medium to large mixing bowl. This will give you enough room to combine all your ingredients without spilling. Make sure the bowl is clean and dry to prevent the peanut butter or agave nectar from sticking to moisture or dust.
- Combine Wet Ingredients: In your mixing bowl, add peanut butter, agave nectar, and vanilla extract. Use a spoon or spatula to stir them together until you have a smooth, uniform mixture. If your peanut butter is very firm, gently warm it in a small saucepan over low heat or microwave it for 10–15 seconds. This will make the mixture easier to combine and more pliable for rolling later.
- Check Consistency: After stirring, check the texture of your mixture. It should be soft enough to mix but thick enough to hold its shape.If it feels too sticky or runny, add a small additional pinch of puffed quinoa to thicken.If it feels too firm, add a tiny bit of agave nectar or warm it slightly more.
- Add Dry Ingredients: Once the wet mixture is smooth, gradually fold in puffed quinoa. If using, also add crushed peanuts for extra texture. Use a spatula to gently fold the ingredients together until every grain of quinoa is coated in the peanut butter mixture. Take care to mix evenly so that each bite is perfectly crunchy and flavorful.
- Chill to Firm Up: Cover your bowl with plastic wrap or a lid and place it in the refrigerator for 15 minutes. This step firms up the mixture, making it easier to roll into balls without sticking to your hands.
- Portion and Shape Balls: After chilling, remove the mixture from the fridge. Using your hands, scoop out roughly equal portions and roll each portion into a ball. Aim for smooth, compact balls to prevent crumbling. You should get about 12 balls from this mixture.
- Optional Chocolate Coating: If you’d like to add a chocolate layer, melt vegan dark chocolate in a double boiler or microwave in 15-second intervals, stirring in between. Dip each peanut butter ball halfway or fully into the melted chocolate, then place on a parchment-lined tray to set.
- Chill Again for Setting: Place the rolled balls (or chocolate-coated balls) back into the refrigerator for another 15 minutes. This allows them to fully firm up and ensures they maintain their shape when served.
- Serve and Enjoy: Once chilled, your Puffed Quinoa Peanut Butter Balls are ready to enjoy! They make a perfect grab-and-go snack, dessert, or midday energy boost.Store leftovers in an airtight container in the fridge to maintain freshness.
- Clean Up: After enjoying your treats, wash your mixing bowl, utensils, and any chocolate-dipping equipment promptly. This prevents peanut butter and chocolate from hardening and makes cleanup easy.
Notes
- Makes 12 snack-sized balls.
- No baking required – completely no-cook.
- Can be made with any nut butter (almond, cashew) if peanut butter is unavailable.
- Agave nectar can be swapped for maple syrup, honey (if not vegan), or date syrup.
- Optional crushed peanuts or chocolate add extra texture and flavor.
- Perfect for meal prep or grab-and-go snacks.
- Store in an airtight container in the fridge to maintain freshness.
- Can be rolled slightly smaller or larger depending on preference; adjust yield accordingly.
