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Studded with fresh berries, these fudge-like chocolate bars are packed with nutrients and protein-rich peanut butter and puffed quinoa or rice if you prefer
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Add the dark chocolate to a medium mixing bowl, add the coconut oil and microwave in 20-second increments, stirring in between until the chocolate is fully melted
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Next, add the crunchy peanut butter and puffed quinoa or puffed rice and stir until the grains are completely coated
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then transfer to a lined loaf baking tin i like to line it with two strips of baking paper crossing
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over each other and leave an excess of about an inch over the edge of the tin so it's easy to lift
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out level out the mixture and top with your berries i like to start with the raspberries first
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as they are the biggest and my personal favorite then add in the chopped strawberries and blueberries
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until you have a good layer of berries covering the top then transfer to the fridge and leave to
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set for at least three hours before slicing into bars. You can also cover the tin in cling film if
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you're going to leave it in the fridge for longer than that period of time especially. Once you have
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sliced them into bars, store in an airtight container for up to three days
