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1
Preheat oven to Gas Mark 1/2 (120 C)
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2
Line a tuppawear or tray with cling film.
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3
Bring a pan of water to the boil, cook the quinoa for 12 minutes (cooking times may vary so double check the instructions on the pack). Once cooked, drain the quinoa and spread in a baking tray. Bake in the oven for 45 mins (or until quinoa has dried out, make sure you stir regularly)
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4
Once quinoa has dried out, heat a teaspoon of coconut oil in a large frying pan. Add the quinoa, and fry until crispy (be careful not to burn). You want the quinoa to turn a nice golden brown colour and be crispy to touch.
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5
Once done, remove from pan and transfer onto kitchen roll. Set aside to cool.
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6
Melt 200g chocolate and 2 tablespoons coconut oil slowly in a saucepan over a low heat. As soon as the chocolate and oil have melted and combined, remove from heat.
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7
Add cooked quinoa, chopped nuts and cranberries to the melted chocolate. Mix well.
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8
Spread the chocolate mixture evenly across the tray, pushing it into all corners, making sure the nuts are evenly distributed.
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9
Cool in fridge for 1 hour.
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10
After an hour, melt the remaining chocolate and coconut oil with the maple syrup, pour over the top of the bars. Sprinkle with pumpkin seeds.
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11
Refrigerate for 2 more hours, or overnight if possible. Enjoy, guilt free!
