When I was a kid, occasionally my mom would make Chocolate Chow Mein Noodle Cookies. I, of course, thought they were the bomb and gave no thought to all the processed ingredients in the noodles or conventional chocolate chips! I still often feel a nostalgia for some of the “treats” of my childhood but now I have begun to look for ways to make them healthier. This recipe came out of that nostalgia.
I knew I wanted to keep the feeling of the noodles covered with chocolate but without the unhealthy fat you get from using a fried noodle. I decided to use Bob’s Red Mill Organic Oats to take the place of the noodles. Also, I wanted to incorporate more protein and healthy omega-3’s in this snack so I added Trader Joe’s Organic Tricolor Quinoa, Navitas Naturals Organic Raw Chia Seeds, and Manitoba Harvest Hemp Hearts. I added cinnamon for its blood sugar balancing and anti-inflammatory properties and cardamom to aid in digestion. Finally, instead of using regular milk chocolate, I switched to Newman’s Own Organic Premium Chocolate Bar, 70% for all the heart healthy flavonoids that come with dark chocolate. These were VERY easy to whip up and don’t require any baking!
I made sure to press hard on the oat mixture as I added it to each tin so all the ingredients would be compressed and hold together better.
I have to admit, I wasn’t sure how these would end up. I worried the oats wouldn’t offer the same feel as the fried noodles. However, between the oats and the seeds you still got the feel of crunchy, chocolaty goodness! These turned out super yummy! Unfortunately, this recipe only produced 7 treats so the next time I make them, I am going to be sure to double the recipe! (These are best stored in the fridge because the chocolate tends to melt quickly.)
- 1 1/2 cup of oats
- 2 tbs of quinoa, toasted
- 1 tbs of chia seeds
- 1/4 cup of hemp seeds
- 1/4 cup of dried cherries
- 1/3 cup of coconut oil
- 2 tbs of cocoa powder
- 4 squares of dark chocolate
- 2 tsp of cinnamon
- 1 tsp of cardamon
- a dash of salt, to taste
- 1-2 tsp of maple syrup, use to taste
- Toast quinoa in a dry pan.
- Shake pan often to keep from sticking and/or burning.
- Remove from fire when quinoa is lightly toasted.
- Put chocolate, coconut oil and cocoa powder in double boiler and melt over light heat.
- Once melted, stir in the cinnamon, salt, maple syrup and cardamon.
- Taste to see if sweet enough for your taste. If not, add more maple syrup.
- Once combined, stir in the oats, quinoa, chia seeds, hemp seeds and dried cherries.
- Stir until all the dried ingredients are covered with chocolate.
- Spoon "dough" into lined muffin cups.
- Place in fridge to set.
- These will keep best in the fridge.
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This post was added to Fiesta Fridays.