If you can’t find puffed quinoa you can use gluten free rice puffs in place of it.
1 ½ cups puffed quinoa
½ cup coconut oil, melted and cooled
½ cup Dutch cocoa powder, sifted
½ cup almond, brazil & cashew spread
¼ cup honey
1 teaspoon vanilla extract
Grease and line a 7.5cm x 25cm bar tin with baking paper. Mix all ingredients in a bowl and pour into prepared tin.
Cover and freeze for 15 min or chill in fridge for 1hr or until set. Using a serrated knife cut into 12 slices to serve.