Ingredients

• 1/2 cup honey
• 2 tablespoons coconut oil
• 1 cup white quinoa
• 1/2 teaspoon kosher salt
• 3 tablespoons chia seeds
• 3 tablespoons flax seeds
• 1/2 cup raw hazelnuts, chopped, plus more for sprinkling
• 1/2 cup raw pecans, chopped, plus more for sprinkling
• 1 1/2 teaspoons instant coffee powder
• 1 tablespoon turbinado sugar
• 16 oz. dark chocolate
• 1/4 cup unsweetened coconut flakes, toasted
• 2 tablespoons cocoa nibs

Instructions

1. Preheat the oven to 350F and line a baking sheet with parchment paper. Set aside.
2. In a medium, microwave safe bowl, combine the honey and coconut oil and microwave for about 30 seconds, until melted. Stir well to combine.
3. Add the quinoa, salt, seeds, nuts, instant coffee and turbinado. Stir to evenly coat all of the dry ingredients with the wet ingredients.
4. Pour mixture onto the prepared baking sheet and use a spatula to spread into an thin, even layer.
5. Bake for 15-20 minutes, or until the bark is golden in color and the nuts smell toasty. Remove from the oven and let cool on a wire rack while you prepare the chocolate.
6. To melt the chocolate, place in a microwave safe bowl and microwave in 30-second intervals, stirring between each, until melted.
7. Pour the melted chocolate over the baked quinoa and spread into an even layer. While the chocolate is still wet, sprinkle with remaining nuts, toasted coconut and cocoa nibs.
8. Place in the freezer for 30 minutes to set, then break into pieces. Store in an airtight container in the refrigerator.