1 1/2 cups puffed/popped quinoa
1/3 cup raw cacao powder
6 tablespoons pure maple syrup
5 tablespoons coconut oil
2 tablespoons almond butter
Mini baking/muffin cups
1-Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan and gently heat it for a few minutes until it's totally smooth and melted.
2-Mix the melted mixture with the quinoa pops and stir until all the quinoa pops are covered with chocolate.
3-Scoop the mix into mini baking cups and place them in the freezer for about 20 minutes to set, then store in the fridge.
How do yo make puffed/popped quinoa?
1-Rinse and dry quinoa thoroughly.
2-Heat a deep pan on high until it gets really hot. You don't need any oil.
3-Add 2 tablespoons of quinoa in the pan. You want a single layer of quinoa on the bottom of the pan, because this grain is so small, it will burn easily so don't add too much at a time.
4-As soon as the kernels begin to pop, lift the pan off the burner. Shake and swirl the pan around to rotate the grain until the popping stops.
5-Repeat steps 1 through 4 until you have the desired amount of popped quinoa.