You will need


Place the coconut oil in a medium saucepan over a medium to low heat (and melt, if not already melted).

Add the four tablespoons of maple syrup (you may need more, so add to taste).

Now add the cacao and cocoa powder, plus the pinch of salt and whisk until the mixture forms a loose paste, remove from the heat.

Add the quinoa puffs and stir to combine, making sure all the ingredients are coated in the chocolate paste. Taste and add a little more salt if needed

Line a 15 x 20 cm (6 x 8 inch) baking tin with greaseproof paper and scoop the batter into it. Use the palm of your hand to press everything gently into the tin.

Now sprinkle the hazelnuts, cranberries and pistachios evenly over the surface and, using the palm of your hand again, press everything together tightly and evenly to roughly 2cm-3cm deep. For an extra chocolate bite, add a handful of Food Thoughts Roasted Cacao Nibs (optional).

Leave to cool, then place in the fridge to firm for 30 minutes.

The bars will last for a week in the fridge, or can be frozen for up to two months.