This recipe is so addictive – it hits all the requirements: kosher for Passover, vegan, gluten-free and free of added sugar. The dark 70% chocolate with a crunch of toasted quinoa, salty cashews, and sweet dried cranberries really hit taste buds and will have you grabbing for more! I suggest you double or triple the recipe!
Preheat oven to 350 degrees Fahrenheit.
On a small cookie tray, shake uncooked quinoa into a thin layer and bake for seven to eight minutes, until golden. Allow to cool. Put the quinoa, cashews, half cup dried cranberries, and two tablespoons coconut flakes in a medium bowl and combine. Set aside.
Heat a half inch of water in a shallow pan, or frying pan, and leave to simmer.
Break up chocolate bar into small pieces and place in a heatproof bowl. Add coconut oil to chocolate and place the bowl into the pan of simmering water. Stir the chocolate and allow to gently melt. Do not allow any water to enter the bowl or the chocolate will seize. When the chocolate is mostly melted, remove carefully from water and place on a towel on the counter (to absorb the water from the bowl). Continue to stir the chocolate until fully melted. (You can also melt in the microwave, use short 10 second increments, stirring after each.)
Pour the melted chocolate over the quinoa mixture and combine until everything is coated in chocolate. Spread the mixture onto the cookie sheet and spread it out into one layer, separating out the cashews so the clumps aren’t too big. Sprinkle with the addition tablespoon of coconut and cranberries for a prettier look. Place the pan in the refrigerator or freezer for the chocolate to harden. Once the chocolate has hardened, scrape off the pan with a thin spatula, and break up the pieces as desired.
Serve as a snack, or sprinkle over yogurt or ice cream.
Sponsored by Heaven and Earth