Christmas Cocoa Crunch BarkNov 27, 2020 ● By Mackenzie Burgess
photo by Mackenzie Burgess, RDN
Yield: 30 pieces
½ cup 100% cocoa powder, unsweetened
½ cup coconut oil, melted
2 Tbsp raw quinoa
2 Tbsp maple syrup
¼ tsp stevia
¼ cup dried cranberries
¼ cup pistachios, roughly chopped
2 Tbsp candied orange, diced in small pieces
½ tsp pink Himalayan salt
2 Tbsp white chocolate, melted (optional)
Toast raw quinoa over medium-high heat until slightly browned and nutty aroma.
In a small bowl, mix together cocoa powder and melted coconut oil. Stir in toasted quinoa, maple syrup and stevia.
Pour mixture onto a plate or sheet pan lined with parchment paper or wax paper. Sprinkle pistachios, dried cranberries, candied oranges and salt over the melted chocolate mixture. Drizzle white chocolate over the top and use a toothpick to create swirl effect if desired.
Freeze for 1 hour. Break into pieces and enjoy. Store leftovers in freezer for up to 3 months.
Recipe from Mackenzie Burgess, Cheerful Choices.
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