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Quinoa Crunch Chocolate Hearts

Quinoa Crunch Chocolate Hearts
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Prep Time: 20 min Serves: 8
Cooking Time: 13 min Yield: 16 hearts
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Quinoa and chocolate? Yes, please! Quinoa contains twice as much fiber as other grains and is considered one of the most protein-rich foods we can eat.



1. Fully heat a large stick-resistant skillet over medium. Add the quinoa and cook while stirring constantly until toasted, about 5 minutes. Transfer to a medium mixing bowl; set aside.
2. Line a large baking sheet with unbleached parchment paper.
3. Gently melt the chopped chocolate (about 70% cacao) with the cayenne in a double boiler (or heatproof bowl placed over simmering water).
4. Remove from heat and stir chocolate into the toasted quinoa.
5. Pour the melted chocolate-quinoa mixture onto the lined baking sheet, and spread out using a spatula into an even layer, about 8 1/2- by 11 1/2-inches. Sprinkle with fleur de sel.
6. Set aside at room temperature (do not chill) until just firm on top, about 1 hour. Cut into heart shapes using heart-shaped cookie cutter(s), about 16 pieces using a 2 1/2-inch diameter cutter. Do not peel chocolate hearts from the parchment paper at this point. Chill in the refrigerator until completely firm, at least 30 minutes. Recut to assure chocolate hearts are well shaped. (Hint: If you prefer, for ease of preparation, rather than cutting into hearts, just completely chill chocolate-quinoa mixture then break into bark.)
7. Peel off the parchment paper. Store the chocolate hearts in the refrigerator or at room temperature. You’ll have some chocolate “scraps” that you can enjoy as you wish. Box up the hearts as desired for gifting.

PC: Jackie Newgent


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