QUINOA, BUCKWHEAT & TAHINI LUNCHBOX BARS

QUINOA, BUCKWHEAT & TAHINI LUNCHBOX BARS

By
From
Bliss Bites
Makes
14
Prep
15 mins

I don’t have much to say about these, except that they are totally nut-free and totally awesome. They’re the perfect lunchbox bar or snack bar to have whenever you want a bit of pop and crunch in your mouth!

Ingredients

Quantity Ingredient
12 medjool dates, pitted, about 240 g
60g hemp seeds
or sesame seeds
180g tahini
2 1/2 tablespoons coconut oil
2 taqblespoons raw honey
or rice malt syrup
1 pinch sea salt flakes
50g puffed quinoa
90g pepitas
60g activated buckwheat
40g sunflower seeds

TOPPING

Quantity Ingredient
80g raw chocolate-hazelnut spread, melted and cooled
hemp seeds or desiccated coconut, for sprinkling, optional

Method

  1. Place the dates, hemp seeds, tahini, coconut oil, honey and salt in your food processor or blender and process until smooth.
  2. Transfer to a mixing bowl and add the puffed quinoa, pepitas, activated buckwheat and sunflower seeds. You may need to get your hands in there to properly mix this one; just make sure you’ve washed those grubby mitts beforehand!
  3. Line the base of a 20 x 15 cm baking tin with baking paper. Transfer the mixture to the tin, pressing it firmly and evenly over the base, then refrigerate for about 2½ hours, or until firm. Pour over the melted chocolate and return to the fridge to set.
  4. Cut into 14 even-sized squares and transfer them to an airtight container in the fridge or freezer. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.

NOTE

  • For these bars to become super firm, substitute the coconut oil with 40 g cacao butter (melted).
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