Low-Sal Chocolate Cashew Quinoa Crisps

2 cups cooked quinoa 

1/2 cup dark chocolate chips 

1/2 cup cashew butter (sunbutter would also work here)

1. Line two cookie sheets with parchment paper. Spread cooked quinoa out as thin as possible on the lined cookie sheets to air dry. Dry for about 30 minutes.

2. Preheat oven to 375

3. Cook quinoa in oven for about 25-30 minutes depending on how thin you were able to spread it. (It works best if you can switch the racks halfway through)

4. Let crispy quinoa sit while microwaving the chocolate chips and nut butter.

5. Stir chocolate and nut butter mixture well. Lay wax paper down on a flat surface.

6. Spread crispy quinoa out on wax paper, then spread chocolate/nut butter mixture across the top as even as possible.

7. Fold wax paper around quinoa and press down to push the chocolate/nut butter mixture through the quinoa as much as possible.

8. Put in freezer for at least 1 hour.

9. Break quinoa bark apart. Refrigerate to store.

Remember that sulfite and salicylate allergies and intolerances are fickle little things, and what works for one person may not work for another. I hope you find this useful and tasty!