These are best when kept in the freezer as the sugar-free chocolate melts so fast otherwise.
1/4 cup natural peanut butter
1/4 cup smooth cashew butter
1/2 cup rice syrup
2 tsp vanilla extract
1/4 cup raw cacao powder
2 cups quinoa pops (popped quinoa)
For the chocolate:
1/2 cup raw cocoa butter, chopped into small chards
1/2 cup coconut oil
1/2 cup raw cacao powder
1/4 cup rice malt syrup, to taste
In a pan, on a low to medium heat, melt together the peanut butter, cashew butter and rice syrup. Once combined, take off the heat and stir in the vanilla extract. (This mix is so delicious even on its own – I might try making a sugar-free snickers bar with them!).
In a large bowl, mix together the quinoa pops and raw cacao powder. Then pour caramel mix over and mix well until all the quinoa pops are covered.
Line an 8″ baking tray with grease proof paper, pour the quinoa mix in and flatten with a spatula.
For the chocolate, melt the coconut oil and cocoa butter in a pan. Once completely melted mix in the raw cacao powder and rice malt syrup. Once all combined and tasting delicious, pour over your quinoa pop mix and set in the freezer for 20 minutes.
Freeze. Eat. Enjoy.