Did you know you can pop quinoa? Just place it in a hot pan over the stove and let it sit for a few minutes occasionally shaking the pan. It gives off a yummy nutty flavor, which happen to be perfect for these bars! I have to admit that I spent my whole Saturday evening cooking and drinking wine, but at least I produced some good things to share with everyone.
Ingredients:
2 tbsp coconut oil
8-10 fresh soft dates, pitted
1 cup nut butter
1/2 cup sunflower seeds
1 cup puffed (aka popped) quinoa
a handful raw almonds (or mixed nuts), coarsely chopped
3.5 oz / 100 g dark chocolate (70%)
1/3 cup coconut flakes (unsweetened)
Directions:
Melt coconut oil in a medium size sauce pan on low/medium heat. Mash the pitted dates with a fork and add to the sauce pan together with the nut butter. Stir around until it all comes together and cook for just a few minutes on low heat. Remove from the heat. Add sunflower seeds, puffed quinoa and chopped nuts. Taste and add salt if needed (depending on how salty the nut butter is).
Line an 8 x 10 inch baking dish with parchment paper and scoop the batter into it. Use the palm of your hands to press everything together tightly into an even rectangle. Put in the fridge or freezer while melting the chocolate on a double boiler / water bath. Pour the melted chocolate over the bars and use a spatula to distribute it evenly. Sprinkle with coconut flakes and put back into the fridge or freezer until cold and firm. You can store the bars in the freezer and they will last for months or in the fridge if you plan on eating them within a few days.
Adapted from: Green Kitchen Stories
1/3 cup coconut flakes (unsweetened)
Directions:
Melt coconut oil in a medium size sauce pan on low/medium heat. Mash the pitted dates with a fork and add to the sauce pan together with the nut butter. Stir around until it all comes together and cook for just a few minutes on low heat. Remove from the heat. Add sunflower seeds, puffed quinoa and chopped nuts. Taste and add salt if needed (depending on how salty the nut butter is).
Line an 8 x 10 inch baking dish with parchment paper and scoop the batter into it. Use the palm of your hands to press everything together tightly into an even rectangle. Put in the fridge or freezer while melting the chocolate on a double boiler / water bath. Pour the melted chocolate over the bars and use a spatula to distribute it evenly. Sprinkle with coconut flakes and put back into the fridge or freezer until cold and firm. You can store the bars in the freezer and they will last for months or in the fridge if you plan on eating them within a few days.
Adapted from: Green Kitchen Stories
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