Description
These easy and adorable Chocolate Acorns are the perfect DIY Fall chocolate treat. Dairy-free dark chocolate is molded into the chocolate candy kiss shape, topped with a mini no-bake, crispy quinoa cookie, and then finished with gluten-free pretzel pieces as the acorn stems!
Ingredients
Units
Scale
Mini Crispy Quinoa Cookies
- 1 tablespoon natural peanut butter
- 1 teaspoon coconut oil
- 1 tablespoon tapioca syrup
- 1/4 teaspoon pure vanilla extract
- 1/3 cup crispy puffed quinoa (affiliate link)
Chocolate Kisses
- 1 cup dairy-free/dark chocolate chips
- 1 teaspoon coconut oil
Stems
- gluten-free pretzel sticks
Instructions
- First make the mini crispy quinoa cookies for the tops of the acorns. Combine the peanut butter, coconut oil, tapioca syrup, and vanilla in a medium bowl and microwave for 30 seconds. Whisk the mixture together until smooth and then fold in the crispy puffed quinoa (affiliate link).
- Line a baking sheet with parchment paper. Using ¼ teaspoon, scoop the quinoa mixture and mold and flatten into small circles. After all of the mixture is used up, place the baking sheet into the fridge for 45-60 minutes to harden while you make the chocolate kisses.
- Melt the chocolate chips with 1 teaspoon of coconut oil in the microwave for 50-60 seconds and then pour into each candy mold to the top. Gently tap the mold onto the counter a few times to make sure the chocolate fully spreads and covers the molds, then place into the fridge for 45-60 minutes.
Note: Alternatively you can place both the cookies and chocolate in the freezer for 30-45 minutes. - After the chocolate candy is hardened, remove them from the molds. It may help to let the mold sit out for just a few minutes so they pop out of the mold easier.
- Next, take the remaining melted chocolate to use as the “glue” to adhere the tops of the acorns. If your chocolate has hardened, you can place it back in the microwave for 15-25 seconds. Spread a little melted chocolate on the flat end of the chocolate kiss and then place a quinoa cookie on top. Press it down to make sure it sticks.
- Lastly, cut the ends of the pretzel sticks off (they will be very small pieces!), place a dot of melted chocolate on the cut end of the small pretzel piece and then stick it onto the acorn top. You may need to hold each one on there for a few seconds.
- Place the acorns back into the fridge for another 20-30 minutes to make sure the tops and stems stick and then enjoy!
Notes
READ THE BLOG POST FOR STEP-BY-STEP PHOTOS & MORE TIPS!
You’ll want to keep these Chocolate Acorns stored in an airtight container in the fridge. You can leave them out for short amounts of time, but the cookie starts to soften and loses a bit of its crunch if left out too long.
- Prep Time: 45 minutes
- Additional Time: 1 hours
- Cook Time: 0 hours
- Category: Dessert