Dark chocolate, ginger and quinoa crunchies recipe
A sweet treat in the afternoon can be the pick-me-up you need sometimes. Our recipe for dark chocolate crunchies with ginger and quinoa are just the thing for a little indulgence!
When choosing the dark chocolate for this recipe, opt for one that’s at least 70% cocoa solids. This will help you to glean the most wellbeing benefits. It might sound too good to be true, but dark chocolate has plenty of health benefits. Rich in natural antioxidants and vital minerals including potassium, iron, magnesium and copper, dark chocolate is actually really good for you.
Serve with a steaming cup of tea for the perfect afternoon treat. Alternatively, box and wrap as a delicious gift to give to a friend.
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- 1 tbsp coconut oil
- 85g quinoa, rinsed and then dried on kitchen paper
- 70g cashews, roughly chopped
- 1 tsp sea salt
- Pinch of cayenne pepper (optional)
- 100g good-quality dark chocolate
- 1 heaped tbsp chopped stem ginger
- Line a baking sheet with greaseproof paper and set aside. Place the coconut oil in a frying pan and gently melt on a low heat. Add the quinoa to the pan and cook for approximately five minutes until the seeds turn golden brown. Stir regularly while cooking.
- Tip the golden quinoa into a mixing bowl and add in the cashews, sea salt and cayenne pepper. Mix together until well combined.
- Break the chocolate into pieces into a small bowl and melt over a pan of hot water, taking care not to get any water into the chocolate.
- Once melted, pour the chocolate into the nutty mixture and stir well.
- Using a teaspoon, drop bite-sized amounts onto the lined baking tray and carefully sprinkle a few pieces of chopped stem ginger onto the top of each crunchie, pressing down gently to make sure they are firmly attached.
- Leave in the fridge for at least 30 minutes until they have set. Best eaten within a day or two of cooking, but they will keep in the fridge in an airtight container for up to one week.