Yield: 30 pieces

Toast raw quinoa over medium-high heat until slightly browned and nutty aroma.

In a small bowl, mix together cocoa powder and melted coconut oil. Stir in toasted quinoa, maple syrup and stevia.

Pour mixture onto a plate or sheet pan lined with parchment paper or wax paper. Sprinkle pistachios, dried cranberries, candied oranges and salt over the melted chocolate mixture. Drizzle white chocolate over the top and use a toothpick to create swirl effect if desired.

Freeze for 1 hour. Break into pieces and enjoy. Store leftovers in freezer for up to 3 months.

Recipe from Mackenzie Burgess, Cheerful Choices.