Add the peanut butter and maple syrup to a pan and heat until melted. Bring to the boil and cook, stirring occasionally, for 3 minutes.
Remove from the heat and carefully stir in the food colouring.
Measure the quinoa into a bowl and pour in the peanut butter mixture. Stir very thoroughly, until all the quinoa is coated in the mixture.
Line a 30cmx25cm tin with parchment paper and fill with the mixture. Press down well with the back of a spoon until evenly compacted. Freeze for 30 minutes.
Melt the chocolate in the microwave, in 30 second blasts, stirring in between. Remove the tin from the oven and cut the quinoa into eight rectangles. Dip the top of each into the chocolate.
Once all the rectangles have been dipped, transfer the remaining chocolate to a sandwich bag and snip off the corner, to create a make-shift piping bag. Use this to pipe ‘mouth’ lines onto each rectangle, followed by two small blobs to secure the ‘eyes’. Stick down the fondant eyes onto the chocolate and then refrigerate until ready to serve.
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