Quinoa Crispy Eggs with Caramel Centres

I started experimenting with Easter recipes a couple of weeks ago and some of the first things I made were quinoa crispy eggs and caramel balls dipped in raw chocolate; both of them were so delicious but I knew I could make something better so I combined the two to make this hybrid which is just the most delicious thing!! You definitely won’t feel like you are missing out on Easter Sunday if you have a few of these!

I had been sent some of my favourite raw chocolate by the lovely people at conscious chocolate which I used to create the crispy outside but I’ve also included a recipe for a chocolate crispy mix in case you can’t get your hands on the bars!

Prep: 30 minutes + 30 minutes setting time


Total: 1 hour



    Coffee Cashew Caramel

  • 12 dates pitted (220g),4 teaspoons fine blend instant coffee,2 tablespoons cashew butter,5 tablespoons maple syrup,1/2 tablespoon coconut oil,pinch salt
  • Crispy outside (made with raw chocolate)

  • 3 x 50g bars of raw chocolate (I used conscious),45g puffed quinoa,4 tablespoons maple syrup,1 tablespoon almond butter,pinch of salt
  • Homemade crispy quinoa

  • 4 1/2 tablespoons coconut oil,3 tablespoons cashew butter,4 1/2 tablespoons maple syrup,6 tablespoons cacao powder,pinch salt,55g quinoa puffs
  • Yellow decoration (optional)

  • 65g bar creamed coconut,2 teaspoons cashew butter,3 teaspoons maple syrup,small pinch of ground turmeric


  • Begin by making the caramel. Add all of the ingredients to a food processor and blend until smooth. If your medjool dates are quite hard, you can soak them in hot water first. (If you don't like coffee, just omit this and add a pinch of vanilla powder instead and 2 tablespoons less maple syrup)

  • When the caramel is smooth, take it out the processor and roll into egg shapes.

  • Set aside whilst you make the crispy mix.

  • If you are making the mix using raw chocolate bars, add the bars to a bain marie and allow to melt before adding the maple, salt and almond butter.

  • Once the mix is smooth, add the popped quinoa and then using your hands, coat each caramel ball and then place in the fridge to set.

  • If you are making your own chocolate mixture, add the coconut oil and cashew butter to a bain marie and allow to melt.

  • Once they have melted add all the other ingredients except for the quinoa and mix until smooth.

  • Add the quinoa pops and stir them until they are fully coated.

  • Using your hands, make sure the caramel balls are fully coated in the chocolate quinoa mix and then place in the fridge to set.

  • Whilst the eggs are setting, add all of the ingredients for the yellow decoration to a bain marie and melt, stirring every now and again.

  • Drizzle this mix over the eggs and then return to the fridge for another 30 minutes

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