Ingredients
45 g (1½oz) puffed quinoa
150 g (5 oz) marshmallows, small or large
60 g (2 oz) salted macadamias
30 g (1 oz) coconut flakes
100 g (3½oz) red glace cherries
500 g (1 lb 1 oz) dark or milk chocolate
2 tablespoons coconut oil, melted
1 teaspoon vanilla bean paste
125 g (4 oz) white chocolate
Makes 16–20 pieces
Method
1. Grease a 28 x 20 cm (11 x 8 inch) square deep dish and line the bottom and sides with non-stick baking paper.
2. Mix together the quinoa, marshmallows, macadamias, coconut and glace cherries. Set aside. Reserve some of the glace cherries and marshmallows for garnish.
3. Place chocolate in a bowl over a saucepan of simmering hot water and melt. When melted, stir in the coconut oil and vanilla then stir into the quinoa mix.
4. Pour into the prepared dish and set aside.
5. Melt the white chocolate over a saucepan of simmering water and then randomly place spoonfuls of the melted chocolate over the top of the dark chocolate mix.
6. Using a knife or wooden skewer, spread the white chocolate in a marbled effect through the mixture.
7. Garnish the top with the extra marshmallows and cherries and sprinkle some extra puffed quinoa over the top.
8. Refrigerate overnight until set then cut into desired sized pieces and enjoy.
From the cookbook Quinoa, Flakes, Flour & Seeds (RRP $35)
