A gluten free Easter (or all year round) treat!
You will need about 6 normal sized cake cases or 12 mini ones.
Bring about an inch of water to a simmer in your saucepan. Set a heatproof bowl in the mouth of the pan, making sure the water doesn't touch the bottom of the bowl.
Add the chocolate and coconut oil.
Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, stir in the almond butter if using.
Remove from the heat once all the chocolate has melted.
Stir in the quinoa flakes, pumpkin seeds and sesame seeds.
Divide mixture evenly into cake cases.
Push an almond or a few goji berries into the top of each one.
Chill in the fridge for 2 hours.
These are super easy to make and only take 10 minutes plus chill time.