In a small pan, heat pomegranate or apple juice with water. When it comes to a boil, add quinoa, cover and simmer for 12 minutes. Leave the cover on and let sit for 15 minutes.
While the quinoa is cooking and resting, place Biscoff cookies into a food processor and pulverize until a fine crumb. In a medium bowl, place one cup of the Biscoff crumbs and save the remainder for rolling the truffles in.
To the cup of crumbs, add the Biscoff spread, chocolate chips and Rice Krispies. Mix with a wooden spoon.
Once the quinoa has sat for 15 minutes, add the warm quinoa to the mixture in the bowl and stir in quickly to incorporate all ingredients.
Using a medium scoop (see here), scoop out 24 even balls.
Lay the remaining ground cookie crumbs in a pie plate and line a small sheet tray with wax paper or parchment.
Begin rolling each scoop into a round ball using your hands. Then roll into the cookie crumbs and set on the wax paper.
Once all 24 are finished, place the tray in the refrigerator for an hour to set before serving.
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