Ingredients

The following ingredients have 4 Servings
  • 1 Cup Milk Chocolate Chips
  • 1 Cup Semi-Sweet Chocolate Chips
  • 2 Cups Dark Chocolate Chips
  • 2/3 Cup Dried Wild Blueberries
  • 1/4 Cup White Quinoa
  • Flaked Sea Salt (for Garnish)

Instruction

  • Place parchment or a silpat on a cookie sheet.
  • Heat a high rimmed, nonstick pan over medium high to high heat.
  • Add a couple of quinoa grains into the pan, wait for them to pop.If nothing happens the pan isn't ready, discard the quinoa.
  • Once the pan is hot, add about 1/3 of the quinoa into the pan so it barely covers the bottom.
  • Popping of a few quinoa should begin, give the pan a shake and remove to a small bowl.
  • Repeat until all of the quinoa is toasted but not bitter and dark.
  • In a glass bowl, add the chocolate and melt at 30 second intervals, stirring between until only a few chocolate pieces remain.
  • Stir until all of the chocolate is melted and smooth.
  • Add the blueberries and quinoa to the chocolate and stir until combined.
  • Spread the chocolate out onto the baking sheet and sprinkle with a little sea salt.
  • Place the whole pan in the fridge to set and harden.
  • Break into pieces and store in the fridge in air tight bags or container for up to 2 weeks.