Crispy Quinoa & Cashew Clusters

• Vegan
• Gluten free

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 3 1/2 oz Divine chocolate 70% dark chocolate bar
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews, salted

Found on wendypolisi.com

Description

Ingredients

• 1 tablespoons coconut oil
• ½ cup quinoa, rinsed
• ½ cup salted cashews, chopped
• 1 teaspoon sea salt
• ⅛ teaspoon cayenne pepper (optional)
• 3½ ounces Divine Chocolate 70% Dark Chocolate Bar

Directions

• Line a baking sheet with parchment paper and set aside.
• Heat a skillet to medium heat. Add coconut oil and allow to melt. Add quinoa and cook, stirring often, for about 5 to 8 minute, until the seeds are golden brown. They should expand slightly and a few seeds will start popping out of your pan. (But nothing like pop corn. The change will be to their texture.) Transfer to a medium bowl and add in cashews, sea salt and cayenne pepper.
• Place the chocolate in the top of a double broiler. (You can also use a metal bowl over a pot of boiling water) Heat until melted, stirring often to prevent burning. Be careful not to get any water into the chocolate!
• When the chocolate is melted, add it to quinoa and cashew mixture and stir well until combined. Drop by spoonfuls into prepared parchment paper. Place in the refrigerator for 15-20 minutes, until hardened.

Nutrition