by Daniel Paciuc , Nutritionist
INGREDIENTS
- 2 cups puffed quinoa
- ¼ cup chopped walnuts (optional)
- 1/3 cup Culto cocoa powder
- 6 tbsp sugar-free honey
- ¼ cup coconut oil
- 2 tbsp almond butter
- 1 tsp cinnamon
- 1 tsp vanilla
- Dark chocolate (optional)
- Stevia or monk fruit to taste
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PROCEDURE
1) Cover a mold with plastic so that it is easy to remove the squares
2) In a large bowl, mix the quinoa and pecans
3) Add the Culto cocoa powder, honey, coconut oil, almond butter and cinnamon to a pot. Heat in a double boiler until smooth and completely melted. Remove from heat and add vanilla.
4) Add the chocolate mixture over the quinoa and mix well
5) Transfer the mixture to the mold and shape well.
6) Cover and put in the refrigerator for 30 min.
7) Optional: Melt 1 bar of Culto dark chocolate with 1 tbsp coconut oil and stevia in 30-second periods in the microwave. After 30 minutes, remove the quinoa cake mold and add the melted chocolate on top. Return to the refrigerator and wait 1 hour.