I wanted to recreate the idea of a healthy Crunch bar using as few ingredients as possible and making it very kid friendly. This is the perfect post- Passover seder (or in our house, regular Tuesday dinner) bite.
Chocolate Quinoa Crunch Bark
1/2 cup quinoa
1/2 cup coconut oil, melted before measured
1/2 cup cacao or cocoa powder
1/4 cup maple syrup (more if you want it very sweet but this amount works for my family)
Over the stove, heat up the coconut oil and add cocoa powder and maple syrup to create a smooth chocolate. It needs a very short time over the stove! Remove from stove to cool off while preparing the quinoa. To pop the quinoa, use a wide skillet and heat up to medium. Do not put any oil in the skillet. Add dry quinoa in a single layer to the skillet and allow to heat up. It will make a popping noise. Keep shaking the quinoa around the pan so it doesn't burn. Watch closely and stay nearby for this part. Continue shaking the pan about 5-7 minutes, until the quinoa has all been popped. Allow quinoa to cool.
Once cooled down, fold in quinoa into the chocolate. Pour chocolate onto a quarter size sheet pan, covered in parchment paper. There is no need to spread it too much. Place in the freezer at least a half hour to freeze up. Then break into bark.
Note: This recipe must be kept in the freezer and will DEFINITELY melt if left out too long. Remember that coconut oil melts at warm temperatures!