Cooking Instructions
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Step 1
Cover a baking sheet with wax paper and set aside.
Step 2
Thoroughly rinse the
Quinoa (40 g)
to remove the saponin by adding uncooked quinoa to a bowl, filling it with clean water and soaking for a few minutes. Use a wire whisk to move the quinoa around in the water, then strain the quinoa in a fine-mesh sieve and rinse with fresh water.
Step 3
Add wet quinoa to saute pan and cook on stovetop over medium-low heat, using a whisk or spatula to stir in pan.
Step 4
Toast the quinoa by stirring continuously until brown and nutty in flavor, around 5-6 minutes. Once quinoa is toasted, remove from heat and set aside.
Step 5
While toasted quinoa cools, melt
Vegan Dark Chocolate Chunks (260 g)
and
Coconut Oil (8 mL)
in double boiler if you have one, or melt in a small pot on low, stirring continuously and watching to make sure chocolate does not burn.
Step 6
Once chocolate has fully melted, remove from heat and stir in toasted quinoa until well mixed.
Step 7
Pour chocolate mixture onto prepared wax covered pan and spread into thin layer.
Step 8
Add
Goji Berry Trail Mix (55 g)
,
Cacao Nibs (15 g)
, and
Walnuts (30 g)
, then press down lightly to mix toppings into chocolate. Put in freezer for 15-20 minutes, or until chocolate has hardened.
Step 9
Take heart-shape cookie cutters and press down firmly to make little heart-shaped bites.
Step 10
Store in refrigerator. Enjoy!
