Ingredients: (yields 20 servings/pieces)

• 1/2 cup honey

• 2 Tablespoons coconut oil

• 2 teaspoons vanilla extract

• dash of salt

• 1 cup uncooked, dry quinoa

• 1 cup nuts, chopped (I used pecans, almonds, walnuts, and cashews)

• 1/4 cup raw seeds (I used flax and chia)

• 12 oz. dark chocolate, roughly chopped

• Optional for topping: coconut flakes, graham cracker crumbs, dried cranberries

Instructions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or greased tin foil.

2. In a small pot, melt together honey and coconut oil over medium-low heat and stir until smooth. Add vanilla and salt and set aside.

3. In a large bowl, combine the quinoa, nuts and seeds and mix until combined. Add the honey/coconut oil mixture to the bowl. Use a rubber spatula to evenly coat all the dry ingredients with the honey mixture.

4. Spread out the mixture onto the baking sheet in a thin layer (about 1/4 inch thick). It will spread as it cooks.

5. Bake for 20-25 minutes, or until the quinoa is crisp and lightly browned. (edges will look burnt and browned)

6. While the bark is cooking, add the chopped chocolate to a glass bowl and place the bowl over the top of a pot of boiling water to create a double boiler. Make sure the bottom of the bowl is not touching the water! Stir regularly until the chocolate is melted and creamy.

7. After removing the quinoa from the oven, pour the chocolate evenly over the bark in an even layer and sprinkle with desired toppings of choice!

8. Place the pan in the freezer for 15 minutes, or until chocolate has hardened. Remove from freezer and break into desired size pieces. Store in ziploc bag in fridge or freezer!

Nutrition Facts: (per 1 piece)

Calories: 193

Protein: 4g

Carbohydrates: 22g

Fiber: 3g

Fat: 11g