Chocolate Quinoa Crunch Bars
These chocolate crunch bars are light & crispy, with a delicious coconut sugar toffee coating around the quinoa puffs. Quinoa is gluten-free & packed with nutrients like protein, zinc, fibre, folate & antioxidants, making it excellent for gut health.
Recipe & Photography by Courtney Sutton @selfbycjs
Makes: 12 squares | Time: 15 minutes + setting
Ingredients:
- 3 cups Good Morning Cereal puffed quinoa
- 3 tbsp coconut sugar
- 160g Pico super dark
- 160g Pico original milk
- 2-3 heaped tbsp Flannerys Peanut Butter (optional)
- Sea salt flakes
Method:
- Line a medium-large baking tray or loaf tin with baking paper. Set aside.
- In a large saucepan, toast quinoa over a low heat, constantly stirring until it begins to turn golden. Add coconut sugar and combine well. Remove from heat and transfer into a large bowl. Set aside.
- Break all of your chocolate into squares and melt. Once chocolate is fully melted, add in peanut butter. This is optional.
- Using a spoon, gently break up quinoa as it may have cooled and stuck together. Pour chocolate mixture over the top and combine well until quinoa is fully coated. Transfer to lined tray, lightly sprinkle with sea salt flakes and set in fridge for approx. 2 hours or until fully set.
- Slice up into bars or squares and store in an airtight container in the fridge.
