Ingredients:

  • 1 cup (45g) Puffed Quinoa
  • 1 cup (175g) 70% dark chocolate chips
  • 1 tablespoon (14g) coconut oil
  • 1/2 teaspoon (2g) pure vanilla extract
  • 1/2 teaspoon (3g) flaky sea salt

Instructions:

  1. Set up a double boiler by placing a heat-proof glass bowl over a saucepan with 1 inch of simmering water, ensuring the water does not touch the bottom of the bowl.
  2. Add the dark chocolate and coconut oil to the bowl. Stir continuously until the mixture is mahogany-colored and completely fluid.
  3. Remove the bowl from the heat. Gently fold in the puffed quinoa and vanilla extract using a silicone spatula until every grain is fully submerged in the chocolate.
  4. Drop tablespoon-sized mounds onto a baking sheet lined with parchment paper. Use the back of a spoon to flatten into discs.
  5. Sprinkle the surface with flaky sea salt and allow to set at room temperature or in the refrigerator for 20 minutes until rigid.