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Line an 8 x 8 baking dish with parchment paper and spray lightly with coconut oil.
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In a large mixing bowl combine the quinoa crisps, ground cinnamon and sea salt.
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In a small saucepan over low heat combine the almond butter, brown rice syrup, coconut oil and vanilla extract until melted and combined.
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Pour the almond butter mixture over the quinoa crisps and using a wooden spoon mix everything together. Pour this mixture (it will be thick) into your prepared baking dish and I like to use a spatula that I wet lightly with water to smooth the top.
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Place this into the freezer while making the chocolate drizzle.
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Place the chocolate and coconut oil in a microwave safe bowl and heat in the microwave in 30 second intervals stirring briefly in between until fully melted. Be careful not to let even one drop of water get into this bowl, otherwise it will make the chocolate thick and ruin the melting process.
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Remove the quinoa crisps from the freezer and drizzle the chocolate over the top using a spoon. Place back in the freezer to set for about 30 minutes before cutting into squares.
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Store leftovers (if there are any) in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 1 month!
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ENJOY!!!