These quick and easy No-Bake Fudgy Quinoa-Chia Bites are absolutely delicious and full of amazing health benefits. They offer healthy fats, plant-based protein and dietary fiber.
No-Bake Fudgy Quinoa-Chia Bites
Sometimes I need a chocolate fix and usually those times correspond with when I'm feeling lazy. Well good news! This No-Bake Fudgy Quinoa-Chia Bites recipe is perfect for that moment! A simple, no-bake and speedy dessert recipe that is full of healthful quinoa and chia seeds.
These adorable and delectable chocolate bites are bound together with any nut or seed butter and sweetened with a touch of pure maple syrup. I added a touch of vanilla and sea salt to enhance the flavor. They are perfect little bites of chocolate heaven. They are so incredibly fudgy and rich that you will be satisfied after just one.
This one-bowl recipe is gluten-free, nut-free, soy-free, oil-free, butter-free and vegan. They come together in less than five minutes and then you just pop them in your freezer to set. I usually do mine overnight but three hours is enough time for them to harden. You will want to enjoy these fudgy bites straight out of the freezer.
This recipe works great for warmer weather months when you don't want to use your oven. It is one of those no-fuss, go-to recipes that I just love. You are not left with a lot of mess and the results are so rewarding for minimal effort. My kind of recipe!
What you need to make No-Bake Fudgy Quinoa-Chia Bites
This chocolate treat can be dessert or a snack. The only ingredients you will need are:
- quinoa (see my complete guide on Quinoa Benefits for Vegans)
- chia seeds
- any nut or seed butter (almond butter, cashew butter, sunflower seed butter etc.)
- unsweetened cocoa powder (or cacao powder)
- maple syrup
- vanilla
- pinch of salt
You simply mix all the ingredients together and then scoop into tiny balls. Place them on a parchment paper lined flat surface and freeze for a couple of hours. That's it! Pretty straight forward and simple!
The quinoa does need to be cooked ahead of time but I always seem to have cooked quinoa on hand from my weekly meal prep. If you don't know how to make quinoa see my blog post on How to Make Perfectly Cooked Quinoa on the Stovetop or How to Make Perfectly Cooked Quinoa in the Instant Pot. Both methods are easy and produce light and fluffy quinoa that is never burnt or soggy.
What are the health benefits of unsweetened cocoa powder?
Unsweetened cocoa powder is used in this recipe and is made by roasting and grinding cocoa beans. Years of nutrition research has shown that chocolate may provide health benefits from antioxidants called flavanols found in the cocoa solids (as opposed to the cocoa butter). When consumed in large amounts, studies have shown that flavanols in chocolate may:
- Lower high blood pressure and decrease levels of LDL (bad) cholesterol leading to decreased risk of cardiovascular disease and stroke
- Promote lung health and protect against asthma
- Decrease the risk of diabetes and several types of cancer
- Benefit the brain and preserve cognitive abilities to lower the risk for developing Alzheimer’s disease
- Improve mood and feelings of pleasure
- Benefit the vascular system by reducing the risk of blood clots and increasing blood flow in arteries and the heart
Many recipes call for Dutch-processed cocoa powder, which is cocoa powder that has been alkalized to remove the bitter taste. This actually substantially reduces the flavanols (about 65% of the flavanol content is lost).
Like most foods, eating the least processed and most pure form is the healthiest. Flavanols provide a dark pigment, so visually you can look for a darker color in your cocoa powder for more nutritional benefits.
Looking for more delicious vegan, gluten-free and refined sugar-free chocolate recipes?
There is no shortage of chocolate recipes on this blog. I truly am a chocoholic at heart and that will likely never change. Here are some of my favorite chocolate recipes that are ALL dairy-free, egg-free, gluten-free, soy-free, refined sugar-free and peanut-free. Many are also nut-free.
- Baked Chocolate Donuts with Chocolate Ganache Glaze
- No-Cook, No-Avocado Vegan Chocolate Pudding
- The Best Vegan and Refined Sugar-Free Hot Chocolate (made in your blender!)
- Dark Chocolate Avocado Truffles
- Classic Chocolate Chunk Cookies
- Protein-Packed Chocolate Chip Cookie Bars
- Homemade Vegan Chocolate
- No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
- Creamy Chocolate Fudgesicles
- Dark Chocolate Chunk Almond Flour Cookies with Flaked Sea Salt
- Healthy Chocolate Smoothie
- Healthy Chocolate Mocha Smoothie
- Chocolate Microwave Cake for Two (Chocolate Mug Cake)
- Instant Vegan Chocolate Mousse
- Pumpkin Chocolate Swirl Muffins
- Vegan and Gluten-Free Healthy Chocolate Chip Cookies
Now, let’s get to making this amazing No-Bake Fudgy Quinoa-Chia Bite recipe! They are vegan, dairy-free, egg-free, gluten-free, soy-free and peanut-free. They don't contain any refined sugars and there is a nut-free option as well.
When you make this recipe, snap a pic and share on Instagram to be featured in my stories. You can also comment on and rate the recipe below.
No-Bake Fudgy Quinoa-Chia Bites
- Total Time: 5 mins
- Yield: 10 bites 1x
- Diet: Vegan
Description
These easy No-Bake Fudgy Quinoa-Chia Bites are a fudgy bite of chocolate heaven. They are naturally sweetened and loaded with healthful ingredients like quinoa, chia seeds, cacao powder and any nut or seed butter. They are soy-free, gluten-free, vegan, dairy-free, refined sugar-free and peanut-free with a nut-free option.
Ingredients
- 1 cup crispy quinoa or cooked white quinoa (see my post on How to Make Perfectly Cooked Quinoa on the Stovetop and How to Make Perfectly Cooked Quinoa in the Instant Pot)
- ¼ cup unsweetened cacao powder or unsweetened cocoa powder*
- ¼ cup pure maple syrup
- ¼ cup any unsalted nut or seed butter* (sunflower, cashew, almond etc.)**
- 1 tablespoon chia seeds
- ¼ teaspoon pure vanilla extract
- pinch of fine grain salt
Instructions
- Line a small baking sheet or any flat surface with wax or parchment paper.
- Add all ingredients to a medium sized mixing bowl. Stir well to combine.
- Use a 1.5 tablespoon retractable scoop to create tiny bite-sized spoonfuls and place onto the lined baking sheet (9-10 total). Place baking sheet on a flat surface in the freezer and allow to set for 3 hours until bites are fully hardened. I usually leave overnight and enjoy the next day.
- Enjoy straight out of the freezer. The fudgy bites will start to soften at room temperature after about 7-10 minutes. I typically take them out one at a time and enjoy immediately.
Notes
*I like the flavor better with unsweetened cocoa powder.
**Be sure your nut or seed butter is runny and not hardened. If it is a new jar stir well to fully incorporate the oils. My favorite is raw almond butter from Trader Joe's.
Pro Tip: sprinkle flaky sea salt on top for that salty, sweet chocolate combo that never disappoints!
- Prep Time: 5 mins
- Category: Dessert or Snack
- Method: No-Bake
There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!
Jul says
hi. just wondering if I can use regular butter? is so, should I melt it before adding to the rest of ingredients?
Elaine Gordon says
I would not recommend swapping regular butter for nut or seed butter in this particular recipe.
Brenda Cofell says
Can I use red quinoa in this recipe?
Elaine Gordon says
Hi, Brenda! I haven't tried it myself but I imagine it would work just fine.
Allison says
Crazy question! Does this work without chia? My daughter is allergic to chia and flaxseed ?.
Elaine Gordon says
Yes, try hemp seeds instead!
Erin says
Thoughts on subbing some of the coco powder for chocolate protein powder? Would the two varying flavors clash? Always needing ways to get more protein in...
Elaine Gordon says
I think that could work as long as the protein powder has a rich chocolate flavor. Is it sweetened? If so you would want to cut back a bit on the maple syrup a bit... without letting it get too dry... maybe adding more nut or seed butter if you do that... make sense? I have a no-bake protein cookie coming soon made with almond butter and hemp seeds (very similar to this and also chocolate) so look out for that one in the coming weeks!)
Tina says
This recipe was so good! The first time I made it I used maple syrup. The second time I didn't have maple syrup and used agave in the raw. (Same amount as maple syrup.) I couldn't tell a difference, just as good the second time around!!!
Elaine Gordon says
Oh, wonderful! So happy it worked out well both times for you! And thank you so much - this is one of my favorite recipes!
Hannah says
I think about these at least 400 times a day. Probably my favorite dessert ever. Easy to make, delicious, and unique
Elaine Gordon says
OMG this comment made me LOL. I think about these a lot too. Stay tuned for my no-bake chocolate hemp bites... they are based off this recipe but instead of quinoa I use quick cooking oats and hemp seeds. They might be even better! 😉
Lisa says
What a delicious recipe that everyone enjoyed!! Will make them again!
Elaine Gordon says
Thank you so much, Lisa! I'm so happy everyone enjoyed it!
Lee says
What a delicious little after dinner treat.And so easy to make.Will defiantly be making these again
Lee says
Opps sorry I made a spelling mistake in that previous comment. I wrote defiantly when should have been definitely.Please correct.
Elaine Gordon says
Thank you for letting me know 🙂
Elaine Gordon says
Thank you! :). So happy you enjoyed!
Brenda says
I made these with puffed quinoa and peanut butter, so delicious! Will be making over and over again, thanks for the recipe!
Elaine Gordon says
Brenda! This sounds too good! Why didn't I think of this? I'm making this week! Thank you sooo much!
Kay says
Do you think puffed amaranth would work?
Elaine Gordon says
Hi! I would recommend this recipe for amaranth: https://www.eatingbyelaine.com/no-bake-fudgy-vegan-protein-amaranth-energy-bites-nut-free-gluten-free/ - I hope you enjoy! Best, Elaine
SWL says
The chia seed? Pre soaked?
Elaine Gordon says
Sherry: Good question - no you do NOT soak the chia seeds. Just put them in the recipe as is. I hope that helps and that you enjoy this recipe. Best, Elaine
Jane says
Do you have recommendations for subbing liquid monk fruit or stevia for the maple syrup? We are a diabetic household thanks!
Elaine Gordon says
I have not tested this recipe or any recipe with either of those ingredients. Are you able to use date syrup? If so it should be a similar amount to achieve the right consistency and sweetness. I hope this helps... please let me know! 🙂
Katie says
I’m afraid dates aren’t low glycemic index or carb which is, I suspect, where she was going with that. Jane, I think Lakanto maple syrup might work or maybe sweetening the nut butter with monk fruit and adding just a smidge more for the liquid. I think I’m going to try 2 T lakanto maple syrup since it’s thinner than normal syrup. For what that’s worth!
Marion says
This looks so good and i really want to make them but still i m worried as i ve always read that chia seeds can t be eaten raw like this but have to be soaked in water firt. Would this work if i soak them first ? Thanks!!
Elaine Gordon says
Hi Marion: Unfortunately soaking them will not work for this particular recipe. Best, Elaine
Jeanne says
I know this is an old comment, but wanted to add that the chia seeds will effective BE soaked after being continuously moistened by the liquid and wet ingredients. I wouldn’t even give it a thought. (Clinical nutritionist here for what it’s worth)
Parul says
My balls didn't firm up after several hours in fridge still gooey. Used hemp seeds and regular maple syrup, did that effect the recipe?
Elaine Gordon says
Oh no! I'm so sorry to hear that Parul! Was your nut butter super oily/runny? Did you stir it together well? That would be it... please let me know.
PamelaB says
Chia seeds absorb liquids. Which would create a firmer consistency.
Hemp seeds won’t do that really.
You might try ground flax seed since it will also absorb liquid. Play with quantity of flax is something you want to try. THO flax has its own flavor profile...not bad...just different.
Suzanne says
This looks so good! What a great way to enjoy that fudge texture while still eating healthy!
Elaine Gordon says
Thank you so much, Suzanne! I agree! I hope you get a chance to try soon! Best, Elaine
Vanessa says
Thanks for sharing! Does it keep long?
Elaine Gordon says
You can keep them for up to one week in an airtight container in your refrigerator. You can freeze them (also in an airtight container) for up to 2 months. Enjoy!
Elaine Gordon says
Hi, Vanessa! Yes, I store mine in the freezer in an airtight container for a couple weeks!
Monica says
Absolutely delicious! Is there anything that quinoa can’t do? This tastes like brownies! Thanks you Elaine! Hopping over to share my pics on Instagram. Btw I only tried them right out of the mixing bowl. Can’t wait to try them hardened out of the freezer!
Elaine Gordon says
Haha! I agree, Monica! Quinoa is truly incredible! I hope you loved them once frozen too! :). I have a batch in my freezer currently and cannot wait to have one later today!
Shannon Glenn says
Just made these and they are AMAZING! Didn’t have the chia seeds but they turned out wonderful! My kids loved as well! Will be making these a lot! Thanks!
Elaine Gordon says
Hi, Shannon! Thank you so much for letting me know! I'm so happy to hear you and your kids enjoyed them so much! Best, Elaine
Laurel says
These were amazing. I used date paste and powdered PB. Didnt have any chia seeds so used hemp hearts. And I used red quinoa. Will definitely make these again.
Elaine Gordon says
Thank you so much, Laurel! I'm so happy to hear you enjoyed this one! Thanks for sharing your substitutions. Best, Elaine
Pierre says
I was wondering if I can use coconut butter instead of a nut butter? I’m so excited to make this! I want it to kinda taste like a mounds bar 🙂
Elaine Gordon says
Good question! I think that could work and could be totally delicious! The texture might be slightly impacted because I think coconut butter is more solid at room temp than nut butters. But it would be worth a shot! Either way please let me know how it goes for you! Best, Elaine
Sheryl Skidd says
I made these right away. I added unsweetened coconut flakes in to the mix and added dry cranberries to the top of each drop. They are delicious! I may try making it with oatmeal or added a nut to the top.
Elaine Gordon says
Thank you, Sheryl! I love your additions - sounds delish! LMK how the oatmeal and nuts go too! 🙂
Marianne says
These are so easy to make and delicious. They were a little sweet for me so I will reduce maple syrup next time. I added some nuts and peanut butter powder.
Elaine Gordon says
Thank you, Marianne! I'm so happy you found this recipe simple and that you enjoyed it. Yes, definitely adjust as needed to your preferences. It is a really flexible recipe and definitely can be tweaked as needed.
Dana says
I'm out of maple syrup. Would honey work?
Elaine Gordon says
Yes! Although I haven't tested it this way myself it should work just fine. Any liquid sweetener should work fine. Honey has a slightly different flavor and consistency than maple syrup but it shouldn't make a big difference in this recipe since it is no-bake.
Camilla says
How long can I keep these in the freezer?
Elaine Gordon says
Once they are frozen solid on the parchment paper you can consolidate them in an airtight container and freeze for up to three months. I hope that helps! Enjoy 🙂
Marie says
Amazingly delicious! first I come from Bolivia a country where Quinoa was the most important food in a meal, second I love chocolate. It was easy, quick and super delicious to make this little cakes.
Thank you.
Elaine Gordon says
Thank you so much, Marie! So happy to hear you enjoyed this one and it was the combination of two of your loves. Best, Elaine
Melissa says
Can I use tahini for the seed butter?
Elaine Gordon says
Hi, Melissa: Yes, you can use tahini but it does tend to have a stronger and slightly bitter flavor. So, you may want to add a little extra maple syrup. LMK how it goes for you! Best, Elaine
Sarah says
These are sooooo dang delicious!! I used crunchy peanut butter and… yum!!!
Elaine Gordon says
Thank you so much, Sarah! I'm so happy to hear you loved it! I'm sure the crunch peanut butter was delish! Best, Elaine
Nicole says
Love these quinoa chia bites so much, I could it them every day! thank you for sharing such a wonderful recipie. I was born in Bolivia and as a child we used to eat a lot of quinoa.
Elaine Gordon says
Thank you so much, Nicole! I'm so happy to hear you love them. Have you tried my fudgy hemp bites? If you like these you might like them too: https://www.eatingbyelaine.com/no-bake-fudgy-hemp-bites-vegan-refined-sugar-free-gluten-free/ and if you love quinoa be sure to check out all my quinoa recipes here: https://www.eatingbyelaine.com/pantry-staples-that-do-it-all-quinoa/
Thank you again for the five star review! Best, Elaine
Mary says
So good and easy to make! Thank you Elaine.
Elaine Gordon says
Hi, Mary! Thank you so much for letting me know. So happy to hear you enjoyed this one so much. Best, Elaine
Jeanne says
Silly question- do I have to let the freshly cooked quinoa get completely cool before using? It’s in it’s covered stage of cooking right now!
Thanks!
Elaine Gordon says
Hi Jeanne: That is not a silly question. Ideally yes but it should work either way. How did it turn out for you?
Marie-Christine says
Hi agree that it's not a silly question as I've read the comments to find out if it had been asked! ☺️
Elaine Gordon says
Haha no worries at all! 🙂
Melina says
WOW!!!! Amazing. I used silan tahini (tahini goddess) to replace the nut butter used 3 ‘tbs of maple syrup, prob could use even less since silan tahini is sweet. I sprinkled some PB powder and Nufyx protein powder too. Just popped them in the freezer can’t wait to try a full one instead of licking all my spoons I used !!!
Elaine Gordon says
I love this, Melina! Thank you so much for the five star review and all the details on how you made this one your own. I hope you loved it set as much as you did from the spoon! 🙂
Kim says
Can tahini be used for the nut butter?
Elaine Gordon says
Hi, Kim: Yes - tahini can have a slightly bitter flavor so you may want to sweeten the recipe a tad more. Tahini also can have a stronger flavor than many nut butters so adding more vanilla or cocoa powder can help. If you buy a good quality brand of tahini it shouldn't matter too much though. LMK if you have any questions! Best, Elaine
Karen says
I love these and whenever I’ve shared them with my friends they always say it tastes kind of like an Oreo!
Elaine Gordon says
Thank you so much, Karen! I'm so happy to hear you enjoy these! Your friends sound awesome 🙂
Lily says
Delish! Made it few times already. Simple and tasty.
Elaine Gordon says
Thank you so much, Lily! So happy you have made a couple times and are enjoying how simple and tasty they are!
Anjie says
I made this but it seems to be runny. Is there a way to thinker it? More quinoa or maybe cornstarch?
Elaine Gordon says
Hi, Anjie: I'm so sorry for the delayed reply here. You message got caught in my spam folder. I would say to thicken it use thicker almond butter or use more almond butter. You want to make sure the oils from the nut or seed butter you are using are well incorporated before adding to the recipe. I hope that helps!
Bobby Gordon says
Shan says
Do these have to be served chilled?
I would like to take them hiking so am curious if it would be safe to have them at room temperature for a few hours
Elaine Gordon says
Yes, serve soon after you grab from the freezer as they will melt at room temperature after 15-20 minutes.
MS says
Thank you so much for this - it answered the question "what sweet thing can I make with leftover quinoa" but now I make extra just for this. I have used almond butter, peanut butter, and tahini, all delicious. And I use date syrup instead of maple. I usually triple it and have passed the recipe on many times. Such a good thing to grab from the freezer when you need a substantial quick bite.
Elaine Gordon says
Thank you so much, MS! So happy to hear you enjoyed these! And yes, definitely a fun way to enjoy quinoa as a sweet treat! I also keep them stashed away in the freezer for when the craving hits! Great minds!
Kim says
Thank you so much for this recipe. I am a chocoholic and these are awesome. I used to make a version of this many years ago but don’t want the sugar. I didn’t have chia seeds so I added 1/2 cup of unsweetened coconut and I used tahini. So yummy ❤️😋
Elaine Gordon says
Hi, Kim! I love chocolate too so I understand! So happy to hear you enjoyed. I love that you added coconut and tahini - I bet that was delicious. You may also like these recipes since you said you love chocolate... these are fudgy too and similar:
https://www.eatingbyelaine.com/no-bake-fudgy-hemp-bites-vegan-refined-sugar-free-gluten-free/
https://www.eatingbyelaine.com/no-bake-fudgy-vegan-protein-amaranth-energy-bites-nut-free-gluten-free/
Bridget Heap says
Could you substitute honey for the maple syrup?
Elaine Gordon says
Yes - honey has a slightly different flavor and texture but in this recipe it should work just fine.
Ceraf says
Is the quinoa cooks or raw?
Elaine Gordon says
Hi: In this recipe it is cooked however you could use store-bought crispy quinoa too and it would be delicious. Please see this reel for a similar recipe that I'm newly obsessed with: https://www.instagram.com/p/C2YT50nrJwW/ (it uses crispy quinoa which you can buy here: https://amzn.to/43S9vXN ) - enjoy!
Nancy W says
Oh. My. Gosh. Made these Quinoa-Chia Bites tonight, and I am hooked!! They are sooooo crazy good! I used puffed quinoa, organic raw cacao powder (both from Nuts.com) and my homemade nut butter (only almonds and peanuts). Thankfully made a double batch (had a feeling I would love them). Cannot thank you enough for sharing this awesome recipe! 🙂
Elaine Gordon says
You are so welcome! And thank you for taking the time to give this helpful review. I recently made them with crispy quinoa and I liked those results even better. I just updated the recipe card with a link to where I get my crispy quinoa - it is next level!
Nancy W says
Update to previous comment: My husband and I are absolutely addicted to these...!! Have made them both with cooked and puffed quinoa, and both are awesome. I always make a double batch, and keep a container of them in the freezer. I tried something different tonight for fun - after reading some of Carleigh Bodrug's Scrappy recipes, I decided to add a tablespoon of spent (used) coffee grounds to this Quinoa/Chia recipe. OMG - mind blown!!! 🙂
Elaine Gordon says
Thank you so much, Nancy! I'm so happy to hear you enjoyed it. I'm actually updating the recipe because I recently started making it with CRISPY quinoa and it is next level! You must give that a try too! The texture is so perfect 🙂
Akshita says
Hi what's a good substitute for maple syrup. Can I use jaggery( palm sugar) if so, how much? What else can I subsit3 instead I'd maple syrup n would it be the amount?
Elaine Gordon says
Hi Akshita: Any other liquid sweetener would work (like agave or honey if you are not vegan). I'm not familiar with jaggery. Is that liquid?
Maria Torres says
So so so yummy. I only eat alkaline and am currently 15 weeks pregnant. I was craving a rich snack! I have to say, it didn’t make it to the freezer though, I ate it right after mixing. Tasted just like brownie batter. Thank you😊
Elaine Gordon says
Oh yum! Did you see my new chocolate pudding recipe!? If you like these then check those out as well! Please LMK if you need a link. Best, Elaine
Andrea says
Hi. I make my own almond butter in the food processor but it never turns out runny. Should I add something or try to process it even more so that it turns out runny?
These look so good and I want to try them this weekend.
Elaine Gordon says
Good question - I actually have a post on this and I hope it helps: https://www.eatingbyelaine.com/homemade-raw-creamy-almond-butter/ - my suggestion is to keep going and it will eventually get runny. What food processor are you using?
Christina says
Delicious! We’ve made them several times now, tried different butters and used honey. All ways are so good!
Elaine Gordon says
Oh wonderful, thank you so much for taking the time to let me know. And thank you for the five star review. Best, Elaine
Shelkey says
If you want to skip the sweetener altogether, add more nut butter? Or would almond milk work?
Live the puffed quinoa crunch!
Elaine Gordon says
Hi Shelkey: I'm not sure as I have never made without the maple syrup and I imagine substituting it would affect the texture and flavor. I don't think almond milk would work well here as it would make it soggy. More nut butter could be okay but the flavor and texture would be significantly different. Please let me know what you end up doing and how it goes for you. Thank you!
Cheryl Moniz says
Easy to make. Easy to eat!
Elaine Gordon says
Thank you so much, Cheryl! I’m thrilled you found the bites easy to make and easy to eat—that’s exactly what I was going for! 😊 If you have a moment, I’d love it if you could leave a star rating to let others know how much you enjoyed them—it makes such a big difference. Either way, I truly appreciate you trying the recipe and sharing your feedback! 💛
Felicia says
Yum! Should’ve doubled it
Elaine Gordon says
Thank you so much, Felicia! Doubling the recipe is always a good idea for these bites—they disappear so fast, right?! So glad you enjoyed them! 💕
Shanna says
Hey, is the amount of quinoa cooked or uncooked?
Elaine Gordon says
Either one works here. I hope you enjoy!
Rachael G. says
I tried this recipe with reservations. To my surprise they were really good. I have made them twice now. I did modify a bit . Used honey and added some walnuts and coconut. They are delicious! Thank you for the recipe!
Elaine Gordon says
Hi Rachael,
I’m so glad you gave the recipe a try—even with reservations! It makes me so happy to hear that you enjoyed it enough to make it twice. I love when recipes can be customized to fit different tastes/preferences!
Thank you for the kind review and for sharing your experience. I truly appreciate it! 😊
Best,
Elaine