1 pinch espresso powder dissolved in ½ teaspoon hot water
1 small pinch sea salt
Instructions
Preheat the oven to 250F. Spread the quinoa out on a large baking sheet lined with parchment paper, and put it in the oven to dry it out, about 30 to 40 minutes, stirring every 15 minutes or so. Heat a large, deep-sided heavy-bottomed pan over medium-high heat. Spread out the quinoa in the bottom of the pan (you might need to do this in 2 batches so you don’t overcrowd your pan). Turn the heat down slightly and cook until you don’t hear popping for 2 or 3 seconds, stirring occasionally or giving the pan a good shake. Note that if your pan isn’t deep enough, you will need to put a lid on it to keep the quinoa from flying out. (It’s not quite as rigorous as popcorn when it pops, but it’s still pretty lively.) Spread the quinoa out on a large baking sheet to cool.
When the quinoa is cool, mix together all remaining ingredients, and then stir in the puffed quinoa.
Pour the chocolate into molds (I used 4 molds that measure 6¼ inches long by 3 inches wide by ¼ inch deep), and let the chocolate set. (If you don’t have chocolate molds, you can line a 9 by 13-inch baking dish or tray with parchment paper and pour the chocolate inside.)
Store the candy bars in the fridge for up to 2 months.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/crispy-toasted-puffed-quinoa-dark-chocolate-candy-bars/