Ingredients
Units
Scale
- 20 ounces chocolate chips ( 2 bags), preferably dark, but you may use semi-sweet
- 1 cup uncooked quinoa
- 1 1/3 cups roasted hazelnuts, chopped - click here to learn how to roast hazelnuts
- 1 cup dried cranberries
- Himalayan Pink Salt or Fleur de Sel to sprinkle on top (optional)
Instructions
- Line an 9x13-inch baking pan with parchment or wax paper (if using wax paper, coated lightly with cooking spray)
- Place a large non-stick skillet on the stove over high heat. Once the skillet is hot, reduce the heat to medium, add the quinoa, and toast it for one to two minutes (or until it starts to pop and brown slightly), stirring often to prevent it from burning. Remove from heat and let it cool slightly
- Melt the chocolate chips in a large heat-proof bowl (we recommend doing it over a double boiler, but you can also do it in the microwave at 20-second intervals, stirring well after each interval)
- Once the chocolate is melted, add the toasted quinoa and stir until well combined. Add the cranberries and 1 cup of chopped hazelnuts and stir well. Pour the mixture into the lined pan, sprinkle with the remaining 1/3 cup of hazelnuts, and press them lightly into the melted chocolate. Sprinkle with salt (if using), and let it sit at room temperature until the chocolate hardens.
- Make sure the chocolate has hardened before cutting it into bars or squares. We cut it into 24 bars but cutting 2 times vertically and seven times horizontally.
- Store in an air-tight container at room temperature or in the fridge
- Category: Dessert
- Method: No Bake
- Cuisine: International
Nutrition
- Serving Size:
- Calories: 224
- Sugar: 13.8 g
- Sodium: 3.1 mg
- Fat: 13.4 g
- Saturated Fat: 5.6 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Fiber: 3.4 g
- Protein: 3.4 g
- Cholesterol: 1.4 mg