Fiesta Friday has been extra fun this week so I decided to bring another treat to share! I mean who doesn’t like chocolate every once in a while? Actually…I would fall under that category because I’m not much of a chocoholic myself but every once in a while when the hormones decide to kick in high year, I wouldn’t mind having a piece or five. When I buy chocolate I usually try to find ones above 75% cocoa because the higher the cocoa percentage, the better it is for you. However, sometimes I find that as the cocoa percentage goes up, the sugar in it does as well because it helps counteract some of the bitterness in the chocolate. So, I did as I always do and made my own but with a twist and supercharged with goodness of course!
Simple. Clean. Ingredients. (makes 8)
1/4 cup cocoa powder
2 tablespoons coconut oil (melted)
2 tablespoons coconut sugar (more/less depending on your level of sweetness)
2 tablespoons quinoa
1/4 cup sliced almonds
Toast the quinoa in a frying pan or in the oven until lightly golden. Set aside.
Combine the coconut oil, coconut sugar, and cocoa powder in a double boiler or make your own by placing your ingredients in a bowl over a saucepan of boiling water. Stir everything together until incorporated. Make sure that no sugar granules remain in the mixture or it will turn out grainy. Fold in the toasted quinoa and sliced almonds then pour the mixture into molds.
Let them firm up in the fridge for 3 hours before removing them from the molds. Then, munch away!
*You might want to add more or less sugar depending on your bitterness tolerance because these were good enough for mother deer and I who eat dark chocolate often but they were definitely not sweet enough for lil’ bun’s kiddy taste buds