Ingredients
1 bag of dark chocolate chips
½ tbs coconut oil
3 cups of puffed quinoa
5 crushed mini candy canes
2 tablespoons of shredded coconut (optional)
Directions
Step 1
Start by adding your bag of chocolate into a large microwaveable bowl (preferably bigger than the one I used). Add coconut oil. Mix and microwave for 30 seconds. Mix and repeat again for another 30 seconds. Then repeat in 15 second intervals until your chocolate is smooth and completely melted.
Step 2
Add in 3 cups of puffed quinoa and mix until all the puffed quinoa is completely incorporated and covered in chocolate.
Step 3
Add 1 tbs of the mixture into a silicone baking mold of your choosing (round or square) you can also spread onto a large baking sheet or add into small clusters on a parchment lined baking sheet.
Step 4
Add your crushed peppermints and coconut shreds (optional) and freeze for 30 minutes.Remove from molds and enjoy!
Step 5
Store in an air tight container in the fridge for up to 7 days.
