Raspberry Coconut Crunch Bars

Method

1. 1 Blend raspberries, coconut, vanilla, and maple syrup in a food processor until thick.
2. 2 Press the mixture into a small container (approx. 21×15cm) and freeze for at least 6 hours or overnight.
3. 3 Toast the quinoa in a dry pan over low heat until it starts popping (about 5 minutes), then let cool.
4. 4 Melt dark chocolate in a heatproof bowl over simmering water or in the microwave, then stir in the popped quinoa.
5. 5 Slice the frozen base into bars or squares, then dip each piece into the chocolate-quinoa mix.
6. 6 Set on baking paper and return to the freezer for 10–15 minutes until the chocolate hardens.