Puffed Quinoa Pistachio Bars
Sticky and sweet medjool dates blended with peanut butter and combined with puffed quinoa, pistachios and pumpkin seeds then topped with a thick layer of vegan dark chocolate.
Ingredients
Ingredients for base:
- 1 cup puffed quinoa 25g
- 12 large medjool dates pitted
- ⅓ cup peanut butter 80g
- ½ cup pistachios chopped (70g)
- ¼ cup pumpkin seeds 60g
- ½ tsp sea salt optional
Topping:
- 1 cup dark chocolate chunks about 150g
- Handful of pistachios and pumpkin seeds
Instructions
- Toast the puffed quinoa for 5 mins in the oven at 180C/160C fan (350F)so it’s crispy (optional but recommended for crispier bars)
- Add the dates and peanut butter to a food processor and blend until smooth. Add 2 tbsp water, if needed to make it as smooth as possible
- Add this mixture to a bowl with the seeds, nuts and quinoa and mix well. Place into a lined loaf tin, press down firmly and leave in the fridge whilst you melt the chocolate
- Melt the chocolate and drizzle on top of the bars and sprinkle over your toppings. Place back in the fridge to set.