Use a baking mold (20 x 20 cm) for this recipe.
Chop chocolate with Braun’s MQ 9 500ml chopper attachment and melt with coconut oil.
Use the EasyClick system to switch easily from the 500ml chopper attachment to the food processor attachment. Knead the puffed quinoa and chia seeds into the food processor using the kneading hook.
Add the melted coconut oil with chocolate, maple syrup as well as almond butter and knead well.
Pour the mixture into the mold and press firmly.
Let it set in the refrigerator for at least 2 hours
Chop the almonds and oatmeal in the 500ml chopper attachment.
Scrape out the vanilla pod.
Knead all ingredients into the food processor attachment using the kneading hook.
Pour the mixture onto the cooled quinoa layer and distribute it evenly.
Let the mixture set in the refrigerator for another 1 hour.
Remove the quinoa bites from the mold and cut into desired shapes.
Use a baking mold (20 x 20 cm) for this recipe.
Chop chocolate with Braun’s MQ 9 500ml chopper attachment and melt with coconut oil.
Use the EasyClick system to switch easily from the 500ml chopper attachment to the food processor attachment. Knead the puffed quinoa and chia seeds into the food processor using the kneading hook.
Add the melted coconut oil with chocolate, maple syrup as well as almond butter and knead well.
Pour the mixture into the mold and press firmly.
Let it set in the refrigerator for at least 2 hours
Chop the almonds and oatmeal in the 500ml chopper attachment.
Scrape out the vanilla pod.
Knead all ingredients into the food processor attachment using the kneading hook.
Pour the mixture onto the cooled quinoa layer and distribute it evenly.
Let the mixture set in the refrigerator for another 1 hour.
Remove the quinoa bites from the mold and cut into desired shapes.
