Salted Dark Chocolate Pistachio Quinoa Crunch Bars
- ½ cup gluten free rolled oats
- ⅓ cup uncooked quinoa
- 120 g natural drippy almond butter (or sub peanut butter or sunflower seed butter)
- 115 g honey
- 1 teaspoon vanilla extract
- ⅓ cup flaxseed meal
- 1/3 cup shelled pistachios
- ¼ cup roasted cashews or almonds
- For the dark chocolate topping:
- 1 (2.5 ounce) dark chocolate bar, dairy free if desired (or sub ⅓ cup dark chocolate chips)
- 1 teaspoon coconut oil
- 2 tablespoons chopped pistachios, for sprinkling on top
- Maldon sea salt, for sprinkling on top
- Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Set aside.
- Add quinoa and oats to a medium pan and place over medium low heat. Toast quinoa and oats in the pan for 3-6 minutes or until quinoa begins to turn a slight golden brown color.
- You can also toast them on a pan in the oven at 325 degrees F for 8-10 minutes. Once done toasting, set aside.
- In a medium bowl, mix together the almond butter, honey and vanilla until smooth.
- Add in the oats and quinoa mixture, along with the flaxseed meal, pistachios and cashews. Stir until well combined.
- Add mixture to the prepared pan and spread out evenly, then press mixture down in the pan very firmly.
- Next break up the chocolate bar into chunks.
- Add the chocolate and coconut oil to a microwave safe bowl and microwave in 30 second intervals until melted.
- Pour over the bars, tilting the pan to evenly coat the bars with chocolate.
- Add a few tablespoons of chopped pistachios on top.
- Place the pan in the fridge for 4 hours or until the mixture has completely hardened.
- Remove the bars from the pan, sprinkle with sea salt and cut into 8-10 squares or bars. Store bars covered in the fridge.
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