CHOCOLATE QUINOA CRISPS

INGREDIENTS

• 1/2 cup refined coconut oil, melted
• 1/4 cup agave nectar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 1/2 cup puffed quinoa

INSTRUCTIONS

1. In your bowl, whisk together the coconut oil, agave nectar, cocoa powder, and vanilla until smooth.
2. Fold in the puffed quinoa.
3. Use a cookie scooper to scoop about 8 mounds on a lined baking sheet.
4. If the mixture is chilly, it will harden, so microwave it for about 10 seconds to loosen it up if needed.
5. Use your fingers to gently press the tops to flatten them out.
6. Pop in the fridge or freezer for 1 hour until harden.
7. Transfer to a bag or container and store in the fridge until you’re ready to eat!

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