Ingredients (for a small casserole about 25 x 15 cm):
- 200 g puffed quinoa
- 2 tablespoon coconut oil
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- 1 pinch salt
- 5 drops essential orange oil
- 150 g dark couverture
Melt the dark couverture and the coconut oil in a double boiler. Add cinnamon, cardamom and salt and stir to combine.
Flavor with essential orange oil. When it starts to cool down, stir in the quinoa popcorn.
Fill into a casserole lined with cling film and allow to cool completely.
Cut with a sharp knife into small squares and store in a cool, dry place.
TIP: Instead of the quinoa you can also use any other type of puffed grain such as spelt, millet or amaranth.