Made with almond butter, coconut oil, and maple syrup, this unique chocolate-y Quinoa Pistachio Cranberry Fudge is a delicious melt-in-your-mouth dessert. The perfect sweet treat for the holidays or any day!
Cooking is a lot like a science experiment. A little of this, a little of that, and POOF! You’ve got something magical and delicious on your hands. Did I mention I almost failed chemistry? Yep! Hardest. Class. Of. My. Life. I remember spilling hydrochloric acid on my favorite jeans, burning an instant hole in them, and thinking it was a sign I had no business being around chemicals much less mixing them together to produce other substances. Ironic considering I’m now a cook. Maybe that’s why I didn’t start cooking until later in life?
I was reminded of my chemical endeavors making this Quinoa Pistachio Cranberry Fudge recipe. Allow me to explain. When you add maple syrup to a heated pot of almond butter, coconut oil, and cocoa powder, a chemical reaction takes place. A big one! Because once I did, the liquids in the pot exploded like a volcano all over my stovetop. Who knew?
Now I don’t mean to scare you because this recipe is anything but scary. In fact, it’s quite simple and hugely delicious! But please learn from my mistakes. The key to avoiding a volcanic eruption all over your kitchen lies in one simple trick; removing the pot from the heat a few minutes prior to adding the maple syrup. It’s that easy. As long as the mixture is a bit cool prior to adding the maple syrup, you have succeeded.
But if you’re curious and up for some cleaning, leave the mixture on the heat when adding the maple syrup and watch as the bubbles begin to explode over the pot. The kids will love it and it will be like a mini science experiment. They will also be happy little bakers because this crunchy and silky fudge is like no other. Made with healthy ingredients and packed with protein, this is one sweet treat everyone loves!
Apparently I’m much better at chemistry than I thought. Happy experimenting!
- 2 tbsp almond butter
- ½ cup coconut oil
- 2 tbsp maple syrup
- ½ cup unsweetened cocoa powder
- 1 cup quinoa flakes
- ¼ cup shelled, unsalted pistachios
- ¼ cup reduced sugar cranberries
- pinch of sea salt
- In a saucepan, melt coconut oil and nut butter over low heat.
- Stir in the cocoa powder.
- Remove pot from heat and allow to cool a few minutes before adding maple syrup or this will bubble up like a science experiment!
- Return to heat and stir sea salt, quinoa flakes, cranberries, and pistachios.
- Place parchment paper in a loaf pan (8"X4"x3").
- Pour the mixture into the pan and spread evenly.
- Place in the fridge overnight to set.
- Cut into 24 square bars.
We hope you enjoy this delicious recipe for Quinoa Pistachio Cranberry Fudge from SoFabFood Contributor, Megan from Skinny Fitalicious, as much as we do. If you enjoyed this simple, healthier dessert idea, be sure to subscribe to our newsletter so that you never miss another one like it. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!