The texture of these quinoa-based crackles is divine with the shredded coconut offering a nice chewy texture. Top these with homemade Tahini Chocolate Easter Eggs for an ultra-decadent treat.
2 cups puffed quinoa
2 cups Desiccated Coconut
1 cup Shredded Coconut
½ cup Cacao Powder
1/8 tsp sea salt
½ cup rice malt syrup
1 cup Coconut Oil
1 cup Cacao Butter
2 tbsp almond butter
Line muffin trays with cupcake liners/patty's
Combine quinoa, coconut, cacao and sea salt in a medium to large sized bowl.
Add rice malt syrup, coconut oil, cacao butter, and almond butter and mix well.
Scoop 2 – 3 tbsp of mixture into each cupcake liner and set in freezer for 30 – 60 mins or until firm.
Top with Tahini Choc Easter Eggs. Best consumed within 30 minutes of removing from the freezer.
-Recipe created by Loving Earth