Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or baking pan with Gefen Parchment Paper.

Place the chocolate, peanut butter, and coconut oil on the tray and warm in the oven for five to seven minutes, until fully melted and smooth. Stir to

combine.

Meanwhile, heat a dry pot over low-medium heat. Add the quinoa and stir constantly so it doesn’t burn.

Continue cooking until the popping slows down and stops, about six to seven

minutes. The quinoa should become crisp and lightly toasted.

Add the toasted quinoa to the melted chocolate mixture and mix well until evenly coated.

Spread the mixture onto the prepared cookie sheet, filling about 3/4 of the pan so the chocolate layer stays at a nice thickness.

Sprinkle with halva, then freeze until firm. Slice and serve.