Quinoa Energy Bars
Ingredients
- 2 tbsp sunflower seeds
- 2 tbsp chia seeds
- pinch of salt
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 4 tbsp almond butter
- instructions:
Preparation
Preheat the oven to 180°c / 356°f fan assisted
Line the base and sides of a square 7-inch baking tin with baking paper
Transfer the sunflower seeds, pumpkin seeds, almonds, quinoa and oats to a large baking tray, and then roast them in the oven for 10 minutes
Drain the medjool dates, reserving the water, then remove and discard the stones
Add the dates to a blender along with the chia seeds, 150ml (5 fl
Oz) of the reserved date water and a pinch of salt
Blend until smooth, then transfer to a large mixing bowl along with the toasted nuts and seeds, the melted coconut oil, vanilla extract and almond butter
Stir everything until fully combined
Pour the mixture into the lined baking tin and even it out by pushing down with a little baking paper until the mixture is compact
Add the dark chocolate to a metal or glass bowl, then place the bowl over a saucepan containing 2cm (approx
Inch) of hot water and bring the water to a gentle simmer on a low heat (make sure the water level isn’t high enough so it’s contact with the bowl)
Stir the chocolate occasionally
Once it has melted completely (this will take 3-5 minutes), remove the bowl from the heat
Pour the chocolate over the energy bar mixture and tilt the baking tin to ease the chocolate to the edges
Leave to one side for roughly 1 hour or until the chocolate sets
Slice into 12 bars and store in an airtight container for up to a week
