Nutty quinoa and chocolate bars

Nutty quinoa and chocolate bars

By
From
Green Kitchen At Home
Makes
12 bars
Photographer
David Frenkiel

Every time David makes these bars he has the annoying habit of cutting each one in half. His theory is that they will last longer. Of course they don’t. They are too good for me to settle for half a bar so I just take two pieces every time I visit the freezer. They are decadently sweet, addictive, energising and rich with a fresh punch from the ginger. We usually top it with coconut but freeze-dried berries are also beautiful. Enjoy them as a midday snack, post-workout fuel or a weekday dessert. Luise

Ingredients

Quantity Ingredient
2 tablespoons virgin coconut oil, plus extra to grease
10 soft dates, pitted
250ml crunchy peanut butter
or 250ml Easy nut butter, or peanut butter
1 tablespoon fresh ginger, peeled and grated
75g pumpkin seeds, toasted
or 75g seeds of choice
40g almonds
30g puffed quinoa
A pinch sea salt, (optional)

Chocolate topping

Quantity Ingredient
100g good-quality dark chocolate
25g desiccated unsweetened coconut

Method

  1. Grease a 15 x 20 cm baking tin or line it with parchment paper.
  2. Melt the oil in a medium-sized saucepan on a low heat. Mash the dates with a fork and add them to the pan along with the nut butter and ginger. Stir for a few minutes until combined, remove from the heat and set aside. Roughly chop the pumpkin seeds and almonds and add them to the pan along with the puffed quinoa and salt (if using). Stir until well combined.
  3. Transfer to the baking tin and, using the palm of your hand or the back of a spoon (coated in coconut oil), press the mixture down firmly to create an even and compact bar. Place in the freezer while you prepare the chocolate topping.
  4. Melt the the chocolate in a bain-marie or in a small bowl placed over a saucepan with boiling water. Remove the baking tin from the freezer and pour the melted chocolate over the bar. Tap the tin lightly on the bench to smooth out the surface. Leave for a few minutes and when it begins to set, sprinkle over the coconut.
  5. Put the tin back in the freezer for 1 hour then remove and slice into 5 x 5 cm bars. They will keep for a few months stored in the freezer in an airtight container. Thaw them slightly before serving – they’re best when cold!

Tips:

  • Puffed quinoa can be found in health food stores but if you have difficulties finding it, try using puffed amaranth, puffed rice, puffed buckwheat or cornflakes, or simply add more nuts and seeds.

    If you can’t find soft dates, soak dried dates in hot water for 20 minutes.

    You can make your own chocolate by melting 2 tbsp coconut oil and 2 tbsp maple syrup in a small saucepan on a low heat. Sift in 2 tbsp cacao powder and stir until silky smooth.

    For a nut-free alternative, replace the peanut butter with a seed butter of choice and replace the almonds with sunflower seeds.
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