Chocolate nachos with quinoa & black bean fudge clusters

Chocolate nachos with quinoa & black bean fudge clusters

Total Time
1 hr
30 min
Taco Tuesday alert! This sweet riff on nachos serves a crowd, but it’s easy to downsize for smaller groups, just serve with some of the fudge clusters, and freeze the rest for later. The fudge clusters are not only delicious, but have quinoa in them for extra nutrition and crunch. The nachos are built using one recipe's worth of Chocolate Tortilla Chips, a recipe you can find on the WW website. The chips are fun to make and taste of cocoa with a hint of cinnamon.


Uncooked quinoa

½ cup(s), rinsed

Chocolate tortilla chips

48 chip(s)

Dried medjool dates

4 item(s), pitted

Canned low sodium black beans

15 oz, rinsed and drained

Unsweetened cocoa powder

½ cup(s)

Powdered sugar (confectioner's)

¼ cup(s)

Agave nectar

2 Tbsp

Coconut oil

2 Tbsp, melted

Vanilla extract

1 Tbsp

Kosher salt

¼ tsp

Light aerosol whipped cream

1 cup(s)

Unsweetened fresh fruit

2 cup(s), chopped


  1. Cook quinoa according to package directions. Spread quinoa out on plate and let cool. In small bowl, add dates and enough hot water to cover. Let stand until dates are softened, 5 to 10 minutes. Drain dates and transfer to food processor. Add beans, cocoa powder, sugar, agave, oil, vanilla, and salt and process until smooth.
  2. Transfer mixture to medium bowl. Fold in quinoa and spread mixture thinly onto baking sheet. Freeze until frozen, about 30 minutes. Using spoon, scrape quinoa fudge into 16 clusters. Store in airtight container in freezer until ready to use or for up to 1 month.
  3. Arrange tortilla chips on platter. Top with whipped topping, fruit, and quinoa fudge clusters.
  4. Serving size: 3 chips, 1 fudge cluster, plus toppings