These little morsels are simply divine. Perfectly sweet with a hint of orange, delicious buttery cashews and tart dried apricots, a subtle but incredible flavour sensation!  
Puffed quinoa is light and airy and my boys love to eat it. Max would eat it drenched in milk for breakfast every morning but I tend to add a few more grains to his bowl. Puffed quinoa is the ultimate way to include this protein rich seed into little ones daily meals, it can be sprinkled over sliced fruit with yogurt for a quick and delicious breakfast and is fantastic stirred through a warm and spicy pumpkin soup in the cooler months. 
These are effortless to make and incredibly easy to consume, one, after another - which is just fine as they are free of gluten, refined sugar, egg and dairy. Guilt free at its finest!    


3/4 cup raw cashew nuts 
3/4 cup dried apricots 
3/4 cup fine desiccated coconut - unsweetened 
zest of one orange 
juice of 1/2 orange 
3 tbsp virgin coconut oil
3 tbsp honey 
1 tsp vanilla extract 
pinch of sea salt 
1/2 cup puffed quinoa 


Chop apricots into small pieces and add them, along with all of the ingredients, excluding puffed quinoa to a blender.  
Blend until well combined with lovely chunks of cashew.
Use your hands to roll into bite sized balls and set aside.
Put the puffed quinoa into a small bowl and transfer each of the balls into the bowl to coat generously. 
Place onto a plate and refrigerate for at least 15 minutes to set.  
Keep in fridge for up to 5 days.    

Makes approx. 16 balls. 

Enjoy. x Zoe

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