Vegan Gluten-Free Cacao Quinoa Oat Squares
Ingredients
- 180g gluten free oats
- 70g almonds
- 30g hazelnuts
- 100g dates (soaked in water before)
- 40g cacao nibs
- 1 tsp vanilla paste
- 3 tbsp water from soaked dates
- 100g peanut butter
- 40g coconut oil
- 80g agave
- 1/4 cup water
- 1 cup quinoa puffs
- 30g cacao powder
- 30g coconut oil (for glaze)
- 5 tbsp almond milk
- 4 tbsp agave (for glaze)
Preparation
Roast 180g gluten free oats, 70g almonds, and 30g hazelnuts in oven at 180°C for 15 minutes and let cool.
Blend 100g soaked dates, 40g cacao nibs, 1 tsp vanilla paste, and 3 tbsp water from soaked dates.
Blend the roasted nuts quickly and add extra water if required.
Melt 100g peanut butter, 40g coconut oil, 80g agave, and 1/4 cup water in a pan until smooth, then remove from heat.
Mix the blended oats and nuts with the sauce, add 1 cup quinoa puffs, stir until everything is covered, press into a lined 29cm x 29cm baking tray, and place in the freezer.
Prepare the glaze by melting 30g cacao powder, 30g coconut oil, 5 tbsp almond milk, and 4 tbsp agave in a pan until smooth, and taste check for preferred sweetness.
Remove the base from the freezer, cover with the glaze, add optional toppings like coconut and pecans if desired, and return to the freezer.
Freeze for at least one hour, then cut into squares. Store in the freezer and consume within 3 weeks.
