- ½ cup honey or maple syrup
- 2 tablespoons coconut oil
- 2 teaspoons vanilla
- 2 teaspoons instant coffee granules
- good pinch of flaky sea salt
- 1 cup uncooked quinoa
- ½ cup almonds, roughly chopped
- ½ cup cashews, roughly chopped
- ½ cup mixed raw seeds (I used hemp seeds, flax seeds, chia seeds + sesame seeds) 340g dark chocolate, chopped
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large microwave safe bowl, melt together the honey or maple and coconut oil on power level high, stirring every 30 seconds until smooth (this took about 1 minute for me). Whisk in the vanilla, coffee granules and salt.
Add the quinoa, almonds, cashews and mixed seeds. Stir until all the dry ingredients are evenly coated in the wet ingredients. Spread the mixture out in an even, thin layer on the prepared baking sheet.
Bake for 20-25 minutes or until the the bark is golden in colour and crisp. You'll know the bark is done when the cashews and quinoa look caramelized and are a deep golden brown in colour.
While the bark is baking, melt the chocolate over a double boiler or in the microwave, heating on 30 second intervals and stirring after each interval until the chocolate is melted and smooth. Spread the melted chocolate over the bark in an even layer.
Place the pan in the fridge to set, about 30 minutes. Remove and break into pieces. Store in a sealed container in the fridge.
From Half Baked Harvest