- Quinoa (1 1⁄2 cups)
- Refined coconut oil (melted)(1⁄2 cup)
- Agave nectar (or honey)(1⁄4 cup)
- Cocoa/cacao powder (not Hershey’s brand)(1⁄4 cup)
- Vanilla extract (1 tsp)
Heat a skillet over medium high heat until it is very hot. Once hot, pour the quinoa into the pan, making sure it makes a popping sound (this means the pan is hot enough). Keep the quinoa in a single layer (you may have to work in batches) and shake the pan every couple seconds to make sure it doesn’t burn. Cook until the quinoa is “popped” and golden brown in color, 1-2 minutes. In a large mixing bowl, whisk together the melted coconut oil, agave nectar, cocoa/cacao powder, and vanilla extract until smooth. Then fold in the popped quinoa until mixed. Use a spoon to scoop out the mixture and place it onto parchment paper into the size of cookies. Place in the fridge for 1 hour until hardened.