Crispy Quinoa & Cashew Clusters

Crispy Quinoa & Cashew Clusters

Ingredients

• 1 tablespoons coconut oil
• ½ cup quinoa, rinsed
• ½ cup salted cashews, chopped
• 1 teaspoon sea salt
• ⅛ teaspoon cayenne pepper (optional)
• 3½ ounces Divine Chocolate 70% Dark Chocolate Bar

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Heat a skillet to medium heat. Add coconut oil and allow to melt. Add quinoa and cook, stirring often, for about 5 to 8 minute, until the seeds are golden brown. They should expand slightly and a few seeds will start popping out of your pan. (But nothing like pop corn. The change will be to their texture.) Transfer to a medium bowl and add in cashews, sea salt and cayenne pepper.
3. Place the chocolate in the top of a double broiler. (You can also use a metal bowl over a pot of boiling water) Heat until melted, stirring often to prevent burning. Be careful not to get any water into the chocolate!
4. When the chocolate is melted, add it to quinoa and cashew mixture and stir well until combined. Drop by spoonfuls into prepared parchment paper. Place in the refrigerator for 15-20 minutes, until hardened.