A Light, Crispy and Healthy Treat
It always nice to try new recipes and bring some different nutrients to our treats. It’s not a secret, I love dark organic cacao, and I know how good it is for our brain and mood.
Cacao is often confused with cocoa because they are both derived from the Theobroma (Gods food) cacao tree beans. However, cacao is made from raw beans (unprocessed), and cocoa is made from roasted beans. Always choose cacao!
Cacao is packed with antioxidants. Pure cacao contains 10 grams of flavanol antioxidants per 100 grams, it is a great source of magnesium, iron, serotonin, dopamine, anandamide and phenylethylamine (PEA), which are associated with feelings of wellbeing and help alleviate depression. 
Cacao contains an abundance of theobromine that stimulates the cardiovascular system. It can also have a detoxifying effect on the liver and kidneys and helps improve cognition.
Puffed Quinoa a light and crunchy version of the grain which gained a lot of attention for its gluten free high protein and fibre content. Puffed quinoa offers a delicious and healthy twist to our meals. It is rich in protein, minerals, including magnesium, phosphorus, and iron. It contains significant amounts of vitamins such as thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and vitamin E.
Ingredients (choose organic)
- 3 cups puffed quinoa
- Coconut sugar
- Cacao butter
- 2 Tbsp Coconut oil
- 4 Tbsp Raw cacao in powder
- Orange, Cardamon or Cinnamon Young Living Essential oil
- Half cup Maple Syrup
- 2 Tbsp Almond Butter or other nut butter
- A pinch Sea salt
Method
- Gently toast quinoa in a large saucepan. Low heat is best. Keep stirring until it begins to turn golden. Add coconut sugar and combine well. Remove from heat and set aside while you prepare the cacao.
- Using a bain-marie (double boiler) melt enough cacao butter and Coconut oil to have a cup of liquid
- Add maple syrup, cacao and mix well
- Add Almond butter and your choice of Culinary Essential oil
- Mix delicately with the quinoa and pour in a silicon baking tray or any other tray lined up with baking paper. Gently press to be sure that all grains stick together and to have a perfect flat surface and place in fridge for a couple of hours
- Cut slices an place in an airtight container to maintain crispiness
- It keeps well for 4 or 5 days but usually doesn’t last that long!
Inspired by Courtney Sutton recipe for Flannerys