Ingredients
- 20 ounces Dark Chocolate chips (use dairy-free, soy-free semi-sweet choc chips)
- 1/4 cup Quinoa (rinsed, then toasted)
- 1/4 cup Pistachios (crushed)
- 1/4 cup Dried Mediterranean Apricots (diced)
Preparation
Step 1
1. Preheat the oven to 400 degrees.
2. Rinse your quinoa thoroughly until water runs clear. Lay out the quinoa on a baking sheet (lined with parchment paper. Toast it in the oven for 10 minutes.
3. Crush your pistachios (do this in a ziploc bag). Dice your apricots.
4. Melt the chocolate chips over a double boiler, Stir frequently. Once it is just about all the way melted/smooth, remove from heat and stir in the toasted quinoa.
5. Then, pour the chocolate mixture flat onto a parchment lined cookie sheet. Spread flat with a spoon or spatula. Sprinkle pistachios and apricots evenly onto chocolate. Gently press the toppings into the chocolate.
6. Put in the fridge for at least 2 hours. Then break into pieces and enjoy!