Puffed Quinoa Peanut Butter Balls

Ingredients

• 1 cup puffed quinoa
• ½ cup natural peanut butter (unsalted)
• 3 tbsp agave nectar
• 1 tbsp crushed, unsalted peanuts 
• 1 tsp vanilla extract
• dark chocolate (optional)

Instructions

1. Combine the peanut butter, agave and vanilla in a small saucepan and heat over a low heat just until combined and smooth. 
2. Place puffed quinoa and peanuts in a mixing bowl.  Pour peanut butter mixture over puffed quinoa and peanuts, and stir to combine.
3. Place mixture in the fridge for 15 minutes to let it firm up.
4. Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving.
5. Optional: dip some or all of the balls in dark chocolate.

Makes 12 balls.

Fix Containers for 2 peanut butter balls: 1 Yellow Treat and 1 teaspoon

PEANUT BUTTER DANISH

PEANUT BUTTER DANISH

INGREDIENTS
1 whole wheat wrap
1/2 banana
1 tbsp natural peanut butter
1/4 cup of part-skim ricotta cheese
Cinnamon

DIRECTIONS
In a small bowl, mash banana. Mix in ricotta and peanut butter.

Then, cut wrap in half. Place half of the peanut butter filling in the middle of each half of the wrap, as pictured.

Fold ends of wrap in to form a triangle. Use a dab of filling to hold the second flap closed.

Sprinkle each Danish with cinnamon. Place in toaster oven and bake at 350 degrees for 4 minutes.

Makes two danishes. Serving size = 1 danish

**21 Fix Guide: 1/2 yellow, 1/4 purple, 1/8 red, 1.5 tsp**

MAPLE CHOCOLATE TREATS

MAPLE CHOCOLATE TREATS

1 1/2 cups puffed quinoa
1/4 cup raw cacoa powder
3 tbsp pure maple syrup
4 tbsp coconut oil
1 tbsp natural peanut butter
Mini cupcake liners

Place coconut oil, cacoa powder, maple syrup, and PB2 in a sauce pan and gently heat on low for a few minutes until totally smooth and melted.

Pour over puffed quinoa and stir altogether until quinoa is covered in chocolate.

Scoop the mixture into mini cupcake liners. Place in freezer for 20 minutes.

Serve and Enjoy!!

Makes 24 mini treats. Serving size = 2 treats

Serving size = 2
**21 Fix Guide: 1 yellow treat (or 1/4 yellow, 1/2 tsp, 1/2 tsp from coffee bar)**