Smoky quinoa & cacao bars

Smoky quinoa & cacao bars

By
From
Nordic Light
Makes
16 bars
Prep
5 mins
Cooking time
10 mins
Photographer
Simon Bajada

Smoke finds its way into many Nordic foods. In the past it was out of necessity to preserve foods but today its primary function is flavour. Nordic folk have developed a unique palate for all things smoked and pickled. There is also a unique crossover of sweet and savoury that commonly takes place, particularly on new Nordic restaurant menus. The recipe ahead is a little ode to this.

Ingredients

Quantity Ingredient
220g pitted soft prunes, diced
2 tablespoons coconut oil
150g almond, hazelnut or peanut butter
50ml rapeseed oil
1 tablespoon honey
pinch cayenne pepper
180g pepitas, lightly toasted
20g cacao nibs
25g puffed quinoa
90g toasted brazil nuts, coarsely chopped
100g dark chocolate, broken into rough pieces
1 tablespoon smoked salt flakes

Method

  1. Put the prunes in a bowl and mash well with a fork, then add them together with the coconut oil to a large saucepan over a low–medium heat. Stir in the nut butter, oil, honey and cayenne pepper, mashing the prunes further with the back of a wooden spoon to bring everything together. Cook over a low heat, stirring, for 2–3 minutes, until the mixture is soft and gooey, then remove from the heat, stir in the pepitas, cacao nibs, puffed quinoa and chopped brazil nuts and set aside.
  2. Put the chocolate in a heatproof bowl, set it over a saucepan of simmering water and stir gently until the chocolate has melted.
  3. Line a 30 cm x 12 cm loaf tin with baking paper. Transfer the mixture to the tin and drizzle over the melted dark chocolate. Sprinkle over the smoked salt, transfer to the refrigerator and leave to chill for at least 1 hour, or until set.
  4. Once set, remove the log from the tin, transfer to a chopping board and cut into bars. They will keep for up to 1 week in a suitable airtight container.
Tags:
simon
bajada
new nordic
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