A nut butter cup with the base made from almonds, cashews, and peanuts + quinoa. Topped with dark chocolate bark and a sprinkles for an extra crunch.
Add 1-2 Tbsp quinoa to a large pot on medium high heat until the quinoa starts to pop (continue to shake the pot so they don’t burn). Should take about 2-5 minutes.
Add each batch (but reserve about 1 tsp) to the chocolate and almond butter. (I personally used multi colored quinoa and popping it made it look no different than how it looks raw).
*Puffed quiona is optional but just adds an extra crunch. Feel free to use rice krispies or something similar. **Any chocolate will work. I like the dark chocolate because it's not as sweet/sugary. ***I keep mine in the freezer. They've lasted longer than a week there in a sealed container! The freezer also takes away a little of the the RX bar-like texture if you used dates.