1 1/2 Cup Natural Peanut Butter
1/4 Cup Agave Nectar (Raw Honey or Maple Syrup is also good)
1 1/2 Cup Puffed Quinoa*
1/2 Cup Shelled Hemp Seed
1/2 Cup 70% Cacao Dark Chocolate Chips
1 Tablespoon Refined Coconut Oil
Couple Pinches Sea Salt
To Pop the Quinoa
Heat the pot over medium-high heat, then add a half-cup of quinoa at a time.
Cover the pot and shake the pan vigorously every now and again, to keep the quinoa from sticking and burning.
Line a 20 x 20 cm Baking Tray with waxed paper – oil with coconut oil
In a bowl, whisk together the peanut butter and agave nectar.
Once it's nice and smooth, fold in the puffed quinoa and shelled hemp seeds.
Transfer the batter the lined baking tray
Press it down until it's an even layer
Place a small bowl of boiling water. Place the chocolate in the bowl and let it melt
Once melted, add the coconut oil and stir until completely smooth.
Pour the chocolate on top of the crunchy peanut butter layer and pop in the freezer for a couple hours.
Use a sharp knife to cut into eight squares and sprinkle with sea salt.
Store in an airtight container in the fridge until you're ready to eat!