Salted Dark Chocolate Quinoa Matzo Crack
Ingredients
- 1 1/4 cup quinoa rinsed and dried
- 1/2 cup hemp seeds (use any seeds you have!)
- 3 large matzo crackers broken up into different sized pieces
- 1/2 cup maple syrup
- 2 tablespoon coconut oil melted
- 1 cup vegan butter, regular works as well
- 1 cup brown sugar packed
- 10 oz. dark chocolate chopped
Preparation
Preheat oven to 350F and line a rimmed baking sheet with parchment paper or a slip pad
In a large bowl add quinoa, hemp seeds, matzo crackers, maple syrup, and coconut oil and mix until well combined and evenly coated
Spread the quinoa matzo mixture out in an even, thin layer on the prepared baking sheet
Bake for 20-25 minutes or until the bark becomes golden
While your bark is baking, make your toffee
In a medium saucepan over medium heat, combine butter and brown sugar stirring constantly with a whisk, until the mixture reaches a boil (if it looks like it’s separating, just keep stirring it will come together!) Once it comes to a boil, continue stirring for another 3-4 minutes until foamy and thickened
Remove bark from oven and immediately pour toffee over the bark, using a spatula to spread into an even layer
Do this quickly, as the toffee will harden quick
Put pan back into the oven for another 8-10 minutes, until the toffee in bubbling all over
Remove from oven & immediately scatter chopped chocolate all over the top
Wait 3 minutes for the chocolate to soften & then using an offset spatula, spread the chocolate into an even layer
Sprinkle with flaky salt and refrigerate until the chocolate is firm
Lift parchment off of baking sheet and place on a cutting board and cut into squares & store in airtight container in fridge & eat cold