Ingredients
Cacao Quinoa Pops
250 gr quinoa pop 50 gr cacao powder 6 tbsp date syrup 6 tbsp coconut oil 1 tsp vanilla extract
Caramel Layer 150 gr dates (soaked in hot water for about 10 minutes to soften them) 2 tbsp cashew butter ¼ tsp salt 2/3 tbsp non-dairy milk (I used oat milk)
Chocolate Ganache 100 gr dark chocolate (I used 70%) 1 tbsp coconut oil
Instructions Cacao Quinoa Pops Preheat the oven to 160°C. Melt the coconut oil in a pan over a medium heat. Add the date syrup, cacao powder and vanilla extract. Mix well. Stir in the quinoa pops. Mix well. Spread the mixture on a square brownie baking tin, make sure it's spread evenly. Cook for about 7 to 8 minutes. Let it cool down in the tin.
Caramel Layer Place all the ingredients in the Thermomix bowl and mix Speed 6, 30 seconds. You might need to scrap the sides of the bowl and blend again. If the mixture is not runny enough, add another tbsp of milk.
Take about 2 tbsp of the caramel mixture and mix in the quinoa pops, so they all stick together.
You can add more caramel as you wish, as with the quantity mentioned about, you'll have lots left.
Press the mixture again in the baking tin.
Add more caramel on top (again, as you wish). Refrigerate.
Chocolate Ganache Place the chocolate and coconut oil in a pot over a simmering pan of hot water. When shiny and glossy and completely melt, spread the ganache over the caramel layer/quinoa pops. Let it set in the fridge for a few hours. Cut into small (big) squares and enjoy with zero guilt!
The recipe can be done without a Thermomix, just melt the coconut in a pan. It's a great one for kids' parties. And you could easily swap the cashew butter for almond or peanut butter and the date syrup for maple syrup or honey.
The dark chocolate can be swap for milk to make it more kid-friendly.