Kimberly Parsons’ Chocolate & Maca Quinoa Pops


These bars are best eaten from the refrigerator – cold, creamy and full of cacao goodness

• 120ml melted coconut oil
• 120ml coconut nectar, raw honey or pure maple syrup
• 60g cacao powder
• 40g maca powder
• pinch salt
• 80g puffed quinoa, other puffed cereals such as rice, spelt, buckwheat, millet
• 80g roasted hazelnuts, roughly chopped
• 40g dried unsweetened cranberries, roughly chopped
• 40g raw pistachios, roughly chopped

1 Place the coconut oil in a medium saucepan over a medium–low heat. Add the 2 tablespoons of sweetener of your choice and combine.
2 Now add the cacao and maca powder, plus the pinch of salt and whisk until the mixture forms a loose paste. Remove from the heat.
3 Add the quinoa puffs, and stir to combine, making sure all the ingredients are coated in the chocolate paste. Taste and add a little more salt if needed.
4 Line a 15 x 20cm baking tin (pan) with baking paper (parchment paper) and scoop the batter into it. Use the palm of your hands to press everything loosely down into the tin.
5 Now sprinkle the hazelnuts, cranberries and pistachios evenly over the surface and, using the palm of your hands again, press everything together tightly and evenly to roughly 2–3cm deep.
6 Leave to cool, then place in the refrigerator to firm for 30 minutes.
These bars will last for 1 week in the refrigerator, or can be frozen for up to 2 months.

Recipe courtesy of Kimberly Parsons, extracted from The Yoga Kitchen


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