Chocolate Peanut Butter Crunch Bars

Directions

1. 1

   Combine 2 cup puffed quinoa with 1 cup melted dark chocolate and 2 tbsp coconut oil. Pour into a silicone loaf tin and place in freezer for 15 minutes.

2. 2

   In a small bowl combine 0.5 cup smooth peanut butter with 2 tbsp coconut oil. Swirl into crunch bar.

3. 3

   Return to freezer for 1 hour.

4. 4

   Slice and enjoy!