1/2 cup (125 ml) almond butter (or nut butter of your choice)
1/2 cup (125 ml) coconut flakes
Sea salt (optional)
Preparation
In a fine sieve, rinse the quinoa with cold water. Cook the quinoa according to the instructions.
Line a baking sheet with parchment paper, and set aside.
In a small saucepan over medium heat, melt the coconut oil, maple syrup, and cocoa. Whisk until smooth. Add the almond butter and stir.
Remove saucepan from heat, and add cooked quinoa, quick oats flakes and coconut flakes. Mix well.
Shape mixture into about a dozen balls with your hands or a cookie spoon. Place ball on cookie sheet, dust with sea salt, if desired, and refrigerate for about 30 minutes.
Store cookies in an airtight container in the freezer for best results. You can also store them in the refrigerator.
