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Ingredients:
- ½ cup refined coconut oil, melted
- ¼ cup agave nectar
- ¼ cup cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1 teaspoon vanilla extract
- 1 ½ cup puffed quinoa
Instructions:
- Gather and measure your ingredients.
- Add the melted coconut oil, agave nectar, cocoa powder, and vanilla to a medium bowl.
- Whisk until smooth.
- Pour the puffed quinoa into the bowl.
- Use a rubber spatula to fold in the puffed quinoa and coat it with the chocolate mixture.
- Use a cookie scooper to scoop about 8 mounds onto 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.
- Pop in the fridge or freezer for 1 hour until harden.
- Enjoy immediately or transfer to a bag or container to store in the fridge until you’re ready to eat!