Makes 15 cakes

Ingredients

4 tablespoons of coconut oil
1.5 tablespoons almond butter
4.5 tablespoons pure maple syrup
2oz/60g raw cacao powder
1.5oz/45g popped quinoa
small cake cases

Preparation method

1 Place the coconut oil, almond butter, maple syrup and raw cacao powder in a saucepan and heat gently for a few minutes, while stirring, until the ingredients melt and combine to form a smooth mixture.
2 Put the popped quinoa into a mixing bowl. Pour over the melted mixture and stir until thoroughly combined.
3 Spoon the mixture into small cake cases and place them in the freezer for around fifteen minutes or the fridge for about half an hour.

You can buy your quinoa ready popped or pop your own in a heavy bottomed pan over a medium heat. Cover with a lid and shake regularly to prevent sticking.