Almond Choconut Crunch Passover Breakfast Cereal

Step aside Chocolate Cheerios and Cocoa Puffs! You've got nothin' on this baby from both a taste and a nutrition standpoint!!

This variation of last year's Passover cereal recipe (one of the most popular on my whole blog) is crunchy, chewy, chocolatey and delicious. At the same time, it's packed with protein, fibre and energy to power you through a busy Passover season. Even if you don't celebrate Passover, it's a perfect option for anyone who is avoiding gluten. Pair with milk, almond milk, or yogurt and some fresh fruit for a complete, satisfying breakfast or even snack.

1 square (28g) unsweetened chocolate
4 tbls coconut oil
1/2 cup almond butter
1/2 cup agave syrup or honey
1 tsp vanilla extract
4 cups puffed quinoa
1 cup finely shredded unsweetened coconut
2 tbls chia seeds
1 cup chopped almonds
1 cup dried fruit (I used 1/2 raisins and 1/2 cranberries)

Melt chocolate and oil in heat safe bowl set over simmering water. Remove from heat and whisk in almond butter agave and vanilla until smooth. Stir in quinoa, coconut, chia seeds and almonds. Spread mixture in a thin layer on a baking sheet (or 2) and bake at 350F for 30 minutes. Every 10 minutes, remove from oven and stir. Watch carefully to prevent burning. Let cool. Add dried fruit and store in an airtight container.

I promise there will be at least ONE Passover recipe coming up that doesn't involve chocolate, but I haven't gotten any compaints yet...

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