Servings
Ingredients
- 3/4 cup melted coconut oil
- 1/2 cup cocoa powder
- 2 tbsp. natural sweetener (agave or maple syrup)
- 3/4 cup almond butter
- pinch of sea salt, plus more for topping
Instructions
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If you haven’t done so, cook quinoa and set aside to cool.
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To prepare 1 cup cooked quinoa: Add 1/3 heaping cup (65 g) dry quinoa to a small saucepan and toast for 2-3 minutes over medium heat.
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Then add 2/3 cup (160 ml) water and bring to a boil.
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Once boiling, cover and reduce heat to a simmer.
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Cook for 10-15 minutes or until water is absorbed.
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Then fluff with a fork, remove from the heat, and crack the lid so the quinoa can cool.
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Preheat the oven to 400 F (200 C) and set out a baking sheet.
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Transfer the mixture to a food processor and pulse until no large pieces of beans or mushrooms remain, being careful not to overmix into a paste.
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These “meatballs” are delicious served with steamed or roasted broccoli, sesame seeds, teriyaki sauce, and your grain of choice (brown rice, white rice, quinoa, coconut rice, millet // or cauliflower rice for grain-free).
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Leftovers will keep up to 3-4 days in the refrigerator or 1 month in the freezer. To reheat cooked meatballs from frozen, place on a baking sheet and bake at 400 F (200 C) for 10-12 minutes.
Nutrition
- Serving Size: 1tbsp per serving
- Calories: 99kCal
- Sugar: 3.8g
- Sodium: 99.3mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
Notes
*Prep time does not include cooking and cooling quinoa.
*Nutrition information is a rough estimate calculated with the lesser amount of tamari.
*Adapted from our Best Vegan Meatballs and Half-Baked Harvest’s Weeknight Sticky Ginger Sesame Chicken Meatballs.