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This recipe combines three of my favourite things – chocolate, peanut butter, and lego. It really doesn’t get much better than that, especially when it is also an allergy-friendly recipe, like this egg-free, dairy-free, gluten-free recipe.

I have wanted to try something like this for a while. I’ve had these slick silicone lego moulds for months, waiting for this day. And what better excuse to make some of these yummy homemade vegan chocolates than my son’s 4th birthday!

I didn’t want to make anything too unhealthy, so was excited to find a few posts on how to make puffed quinoa. Who knew you could pop quinoa on the stove similar to corn kernels??!! (not me, obviously.) You can buy it already popped (“puffed”) or watch this video to learn how to make puffed quinoa at home. It essentially boils down to heating the quinoa grains in a saucepan on medium-high heat, stirring regularly while it pops (and hopefully doesn’t burn. FYI – burnt quinoa smells like burnt popcorn!)

Once you hear the popping frequency slow down, remove your pan from the heat and poor your puffed quinoa grains onto a baking sheet to cool.

In a bowl, combine your coconut oil, peanut butter (almond butter would also be great!) maple syrup, vanilla extract, cocoa powder, and puffed quinoa and stir until well combined.

Give it a taste to gauge whether you want to add more sweetener since this has a pretty mature flavour to it, and then press it into your choice of moulds (ice cube trays, muffin cups, etc all work great if you don’t want to buy silicone moulds, or you could simply roll it out on a baking sheet and cut into squares before cooling).

Chill in the freezer for 30 minutes to let the chocolate harden and then remove from the moulds. You’ll want to store them in the freezer, especially during warmer weather, and bring them out to wow your kids (or your friends).

Ready to try it yourself? Here’s the recipe to get you started!

