Step 1

Soak the quinoa for 30 mins, then sprout for 4 hours.

Step 2

Rinse quinoa thoroughly and refrigerate until required.

Step 3

Gently melt the cacao butter in a double-boiler.

Step 4

Mix in the coconut oil.

Step 5

Mix in the cacao, maca, lucuma and agave.

Step 6

Mix in the buckwheat and quinoa and stir until the grains are completely covered.

Step 7

Spread mix onto a Teflex sheet or baking paper and freeze until the chocolate sets.

Step 8

Break frozen sheet into bite-sized pieces.

Step 9

Store bark in the refrigerator or freezer.