Thursday, October 8, 2015

Nut, Quinoa & Chocolate Bars







About this recipe. It’s decadent but energising, rich but still with a fresh punch from the ginger. Simply put, it’s a recipe that we are pretty confident that you are going to love. You can use any nut butter in the recipe, we have tried it with various sorts and it seems to taste great regardless of what type we are using. Our favourite is a mix of cashew, sunflower seeds and almonds. If you are allergic to nuts, we recommend using pure sunflower seed butter and skip the almonds in the recipe. Puffed/popped quinoa can be found in health food stores. We haven’t tried making it ourselves but would love to hear if any of you have tried it. You can replace the puffed quinoa with regular rolled oats, puffed amaranth or more nuts and seeds.

Nut_quinoa_bars_5
Nut, Quinoa & Chocolate Bars
Makes around 18 bars
2 tbsp cold-pressed coconut oil
10 fresh soft dates, pitted1 cup / 250 ml / 250 g nut butter
1 tbsp fresh ginger, grated
1/2 cup / 80 g raw pumpkin seeds/pepitas
1 cup / 80 g puffed quinoa
a handful raw almonds, coarsely chopped
a pinch sea salt flakes, optional
3,5 oz / 100 g dark chocolate (70%)
1/3 cup desiccated coconut (unsweetened)

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 and freshly grated ginger. 
Stir around until it all comes together and cook for just a few minutes on low heat. 
Remove from the heat. Add pumpkin seeds, puffed quinoa and chopped almonds. Taste and add salt if needed (depending on how salty the nut butter is).
Line an 8 x 10 inch / 15 x 20 cm 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, roughly 2/3 inch / 2 cm high. 
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 desiccated coconut 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. 
We prefer having them in the freezer and eating them just slightly thawed but still chilled.

This post was adapted from greenkitchenstories.com

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