Peanut Butter Cup Cheesecake Truffle with Quinoa Base

Ingredients:

• 1 cup cooked quinoa (cooled)
• 2 tablespoons honey
• 1/2 cup almond flour
• 1/2 cup peanut butter
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

For the Filling:

1. Preheat oven to 350 degrees F.
2. In a food processor, combine cooked quinoa, honey, and almond flour. Pulse until it forms a dough.
3. Gently press dough onto the bottom of a 9-inch pie dish or a 9-inch springform pan, forming an even crust.
4. Bake for 8-10 minutes, then let cool.
5. In a medium bowl, mix together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
6. Stir in mini chocolate chips. Pour filling over the quinoa crust.

For the Topping:

• 4 oz semi-sweet chocolate chips
• 2 tablespoons coconut oil

1. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave for 30 seconds, stir, then microwave at 15-second intervals until fully melted and smooth.
2. Pour the melted chocolate over the filling and use a spoon to smooth the top.
3. Refrigerate for at least 4 hours or overnight before serving.