These dairy free chocolate quinoa crunch bars are a decadent treat that's a healthier choice! Vegan, gluten free, and so tasty!
Toast the quinoa: take 5 Tablespoons of quinoa and rinse and drain. Place it in a skillet and cook over medium heat. Stir often.
Once the quinoa starts to dry out, then it will begin to pop in the pan. Keep stirring. It will turn a nice golden brown, and smell nutty. That means it's done! Remove from the pan and allow to cool.
Place the coconut oil in a small glass bowl and microwave for about 30-40 seconds, until melted. Set aside to cool to room temperature.
Add the cocoa powder, maple syrup, and toasted quinoa to the coconut oil and stir well.
Pour the mixture into a silicone mold. Refrigerate for at least an hour, and preferably two hours until it is solid and pops out of the mold easily. Store chocolate in the refrigerator as it will melt at room temperature.
You can add more maple syrup if you would like the chocolate to be sweeter.