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The Crunchy Cocoa Bar

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms


The Crunchy Cocoa Bar


4 cups Carrington Farms Crispy Puffed Quinoa

1 cup mini choc chips

1/3 cup Carrington Farms Flax/Chia blend

1/8 cup cocoa powder

1/2 cup unsalted tahini

1/2 cup light brown sugar

1/2 cup blue agave

1 tsp vanilla

Carrington Farms Ghee Cooking Spray



In a large mixing bowl, combine crispy puffed quinoa, chips, flax/chia and cocoa. Mix well and set aside.

In a small saucepan, add tahini, brown sugar, and blue agave. Mix together well. Warm on medium heat, stirring frequently until slight bubbles appear.

Remove from heat. Add vanilla to the mixture and stir until mixed well.

Slowly pour small amounts of the mixture into the mixing bowl with dry ingredients. You must continue to mix the mixtures together to coat the dry ingredients completely. Repeat this step until the saucepan is emptied and the quinoa mixture is completely coated.

Pour into an aluminum cake pan (9×13 inch) which has been coated with Carrington Farms Ghee coking spray. Using a wooden spoon or a spatula, pat down the mixture completely. Let it sit until slightly cooled. Cut into 12-16 squares.

Refrigerate when cooled.