These are not very low carb but they are great to make with children. They are nut free, dairy free, wheat free and sugar free.


25g/1 cups popped/puffed quinoa

3 tbsp cacao powder

2 tbsp pure maple syrup

2 1/2 tbsp coconut oil

1/2 tsp vanilla extract

1 tbsp tahini or you can use a nut butter

25g/1oz sugar free chocolate,chopped

Place the coconut oil, cacao powder, maple syrup, vanilla and tahini into a saucepan and gently heat it for a few minutes until it’s totally smooth and melted.

Remove from the heat and add the chocolate, stir until melted and mixture is smooth.

While this melts pour the quinoa pops into a mixing bowl.

Once the mix has melted, pour it over the quinoa pops and stir it all together (from here is the bit the children can do), until all the quinoa pops are covered in chocolate, add more quinoa if you need to.

Scoop the mix into small cupcake holders, press the mixture down fairly firmly and place them in the fridge for about 3/4 hour, then serve and enjoy

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