Frankenstein Krispie Treats with Quinoa
These scrumptious, spooky sweet treats will be a definite favourite with the kids. Refined-sugar-free and packed with protein, these vegan Frankenstein krispie treats made with quinoa are the perfect alternative to additive-laden Halloween sweets.
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This Halloween, enjoy these Frankenstein krispie treats with a healthy twist. With their charming, monster-shaped appearance, they’re bound to steal the spotlight!
With their quirky green complexion and googly eyes, these treats add a playful and whimsical touch to your spooky celebrations.
These eerie and adorable monsters are not only a delight to behold but also a guilt-free indulgence for both kids and adults. Made from puffed quinoa, peanut butter, and sweetened with maple syrup, these treats are refined sugar free making them ideal for kids who’ve eaten one too many treats after trick or treating!
What makes these wholesome vegan Frankenstein krispie treats even better is they’re made from puffed quinoa rather than the typical rice krispies.
Unlike regular rice cereal, puffed quinoa boasts a higher protein content, making these monsters a better choice for fueling your little ghouls and goblins. Quinoa is also a fantastic source of essential amino acids, fiber, and vital minerals, ensuring your Halloween munchies are as nourishing as they are fun.
Total Time: 1 hour
Servings: 8
Rating:
Total Time: 1 hour
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 11.25 11.25 g puffed quinoa
- 30 30 g natural peanut butter
- 30 30 ml maple syrup
- a few drops green food colouring
- 0.0625 0.0625 tsp sea salt flakes
- 12.5 12.5 g dairy-free chocolate, roughly chopped
Method
- Add the peanut butter and maple syrup to a pan and heat until melted. Bring to the boil and cook, stirring occasionally, for 3 minutes.
- Remove from the heat and carefully stir in the food colouring.
- Measure the quinoa into a bowl and pour in the peanut butter mixture. Stir very thoroughly, until all the quinoa is coated in the mixture.
- Line a 30cmx25cm tin with parchment paper and fill with the mixture. Press down well with the back of a spoon until evenly compacted. Freeze for 30 minutes.
- Melt the chocolate in the microwave, in 30 second blasts, stirring in between. Remove the tin from the oven and cut the quinoa into eight rectangles. Dip the top of each into the chocolate.
- Once all the rectangles have been dipped, transfer the remaining chocolate to a sandwich bag and snip off the corner, to create a make-shift piping bag. Use this to pipe ‘mouth’ lines onto each rectangle, followed by two small blobs to secure the ‘eyes’. Stick down the fondant eyes onto the chocolate and then refrigerate until ready to serve.
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