Puffed Quinoa, Almond and Cranberry Bar
The puffed quinoa brings a lightness to this otherwise crunchy bar that will have you coming back for more and more.
Melt the coconut oil in a double-boiler. Add the maple syrup and mix. Chop the almonds and cranberries into chunks.
In a salad bowl, mix together the puffed quinoa, cacao powder, salt, almonds and cranberries. Add the melted coconut oil and stir until uniform.
Line a 8" x 8" square mold with plastic wrap in order to easily remove the bars. Spread the mixture evenly and refrigerate for an hour.
Remove the mixture from the mold and cut into bars. Keep fresh in an airtight container in the fridge.