Optional Icing: ¾ cup solid part of can of coconut cream or full-fat coconut milkwhipped and sweetened with ¼ cup vegan powdered sugar (I use this brand)
Put in a dry, oil-free deep pot, turn the stove on low, and stir the quinoa as it drys. Eventually - about 3 min - it will begin to make little popping noises. That's popping quinoa! Keep stirring until it looks slightly brown - not burned, and the snapping noise goes away. It's ready! Pour onto a cookie sheet to cool while you prepare the chocolate.
Make the Bars
Set a sauce pan of water on to boil with about 2 inches of water in it. Line an 8-inch (20cm) square pan with parchment so it hangs over the sides.
Set a 1-cup pyrex glass (heat-resistent) measuring cup into the boiling water.
Put the chips and nut butter in the cup and keep stirring as they melt - don't let any water splash into the cup.
Take the cup off the stove, and continue stirring until the mixture is smooth and shiny.
Fold in the quinoa and stir until it is well distributed.
Pour the melted mixture into the pan, and tap it gently on the counter to allow it to spread to the four corners. This will ensure the correct thickness of your bark.
Refrigerate for 15 minutes or so until it hardens. Don't freeze or it will develop a haze.
Make the Whipped Coconut Cream (optional)
Refrigerate a can of full-fat coconut milk or coconut cream.
Open and drain the liquid, keeping the solid for your recipe. Use the liquid - coconut milk - for other recipes including smoothies.
Using a hand-mixer, whip up the solid whipped cream and add ¼ cup vegan powdered sugar to keep it white.
Ice your chilled bars while still in the pan.
Freeze for an hour or two so you can slice them easily. We sprinkled ours with dried vegan cake crumbs!
Slice and thaw to eat. Keep refrigerated in an airtight container about 3 days.