Free Delivery Over £30 ONLY IN UK

Pistachio and Raspberry Puffed Quinoa Cups

This version is more colourful and luxurious, with a creamy pistachio centre and slightly sharp raspberries to balance the chocolate.

Ingredients:

150 g dark chocolate, preferably 70% cocoa
45 g puffed quinoa
40 g pistachio butter
15 g chopped pistachios
15 g freeze-dried raspberries, lightly crushed
1 teaspoon coconut oil, optional
A small pinch of flaky sea salt

Instructions:

Place 12 small silicone muffin cases or chocolate moulds on a tray.
Melt the dark chocolate gently over simmering water or microwave it in 20-second intervals, stirring regularly.
Stir in the coconut oil, if using.
Place approximately one-third of the melted chocolate aside. Add the puffed quinoa to the remaining chocolate and mix well.
Spoon half of the chocolate-quinoa mixture into the moulds and press it down gently.
Add approximately half a teaspoon of pistachio butter to the centre of every cup.
Cover with the remaining chocolate-quinoa mixture and drizzle over the reserved melted chocolate.
Sprinkle with the chopped pistachios, crushed freeze-dried raspberries and a tiny pinch of sea salt.
Refrigerate for 40–45 minutes, or until completely firm.

Makes: 12 small cups
Preparation: 15 minutes
Chilling: 40–45 minutes
Total time: approximately 1 hour
Calories: approximately 120–125 calories per cup

Why it is good for you

Pistachios provide unsaturated fats, plant protein, fibre and nutrients such as vitamin B6 and potassium. The fat and protein also make these cups feel more satisfying than plain chocolate alone.

Freeze-dried raspberries contribute natural berry flavour, colour and some fibre without making the chocolate mixture wet. Dark chocolate provides cocoa polyphenols, while puffed quinoa gives a light crunch and contributes a little additional protein and fibre.

These are nutritious homemade treats, but they are not “high-protein” snacks. Enjoy one or two as part of a balanced diet.

Calories are estimates and will vary according to the chocolate and pistachio butter used.