Chocolate Quinoa Crisps

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In your bowl, whisk together the melted coconut oil, agave nectar, cocoa powder, and vanilla until smooth.

Step 2

Fold in the puffed quinoa. Use a cookie scooper or spoon to scoop about 8-12 mounds on a baking sheet lined with parchment paper. If the mixture is chilly, it will harden and be difficult to scoop. Microwave it for about 10 seconds to loosen up the batter if needed. Use your fingers to gently press the tops to flatten them out.

Step 3

Pop in the fridge or freezer for 1 hour until harden.

Step 4

Transfer to a bag or container and store in the fridge until you’re ready to eat!

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