8ouncesgood quality chocolatemelted (I used Green & Black's Dark Chocolate)
⅛teaspooncayenne pepperoptional
¼cuppopped or toasted quinoa
½cupshelled pistachioschopped
¼ - ½teaspoonsea salt
Instructions
Line an 8 inch pan with parchment paper. Mix melted chocolate with cayenne pepper and stir well. Pour chocolate in to prepared pan and smooth with a dry spatula. Top with popped or toasted quinoa, pistachios and sea salt.
Chill for 30 minutes, or until set. Remove from pan and break into pieces.
To pop quinoa: Heat coconut oil in a popcorn popper or heavy duty saucepan. Add quinoa and pop for about three to five minutes, until the seeds become golden brown. (If you are using a saucepan you will want to cover it and shake frequently to prevent burning.) Store in an airtight container for up to two weeks.