Ingredients:

  • 1 cup (170g) dark chocolate chips, at least 70% cacao
  • 1 tbsp (15ml) refined coconut oil
  • 0.5 tsp pure vanilla extract
  • 1.5 cups (30g) puffed quinoa
  • 0.25 tsp flaky sea salt
  • 1 tbsp chia seeds

Instructions:

  1. Prepare a baking sheet with parchment paper to prevent sticking.
  2. In your glass bowl, combine the dark chocolate chips and the refined coconut oil.
  3. Microwave the mixture in 30 second bursts. Smell Check: You'll first notice a dry, dusty cocoa scent that gradually turns into a deep, earthy aroma.
  4. Stir vigorously between each burst until the mixture is mahogany colored and flows like a ribbon off your spatula. Note: Stirring is what actually melts the chips, not just the microwave heat.
  5. Stir in the vanilla extract. Smell Check: The heat from the chocolate will bloom the vanilla, creating a sudden floral and sweet fragrance.
  6. Gently pour the puffed quinoa and the chia seeds into the melted chocolate.
  7. Using a folding motion, coat every grain. Stop when no white quinoa is visible. Note: Being gentle preserves the air pockets that create the shatter.
  8. Drop tablespoon sized mounds onto the prepared baking sheet.
  9. Using the back of the spoon, slightly flatten each mound into a disc.
  10. Sprinkle immediately with flaky sea salt and allow to set for 20 minutes until firm. Smell Check: The final aroma is a balanced mix of salty minerals and nutty grain.