Quinoa Crunch Bar

Ingredients

• 1 cup cacao butter
• 1 cup cocoa powder
• 0.25 cup date syrup
• B12 + Lion's Mane supplement (Optional; use according to the product label.)
• 0.5 cup puffed quinoa
• freeze-dried berries (Optional; add to the molds with the puffed quinoa. Amount as desired.)
• oat milk (Optional; add a dash for a milk-chocolate-style texture, as suggested in the description.)

Steps

1. 1

   Prepare chocolate molds by setting them on a level surface where they can remain undisturbed during chilling.

2. 2

   Place the cacao butter in a saucepan over low heat. Melt it gently, stirring as needed, and do not allow it to burn.

3. 3

   Remove the saucepan from the heat as soon as the cacao butter has melted completely.

4. 4

   Add the cocoa powder to the melted cacao butter and stir until the mixture is smooth and fully combined.

5. 5

   Add the date syrup and, if using, the B12 and Lion's Mane supplement. Stir well until evenly incorporated. For a milk-chocolate-style texture, add a small splash of oat milk if desired.

6. 6

   Place a spoonful of puffed quinoa into each chocolate mold. Add freeze-dried berries at this stage if desired.

7. 7

   Pour the chocolate mixture into the molds, covering the puffed quinoa and berries. Gently settle the mixture so the inclusions are distributed through each bar.

8. 8

   Refrigerate the molds for 1 to 2 hours, until the chocolate bars are firm.

9. 9

   Remove the set bars from the molds and enjoy.

Notes

The source recommends finding puffed quinoa for the best result. Keep the bars refrigerated so they remain firm, especially because the recipe uses cacao butter. The optional oat milk suggestion comes from the recipe description rather than the listed ingredient list.

Nutrition per serving

• dessert
• snack
• vegan
• dairy-free
• gluten-free
• no-bake
• chocolate
• refrigerated