Ingredients
Equipment
Method
Instructions
- In a medium saucepan, bring 2/3 cup of water to a boil. Add 1/3 cup of pre-rinsed quinoa, cover, and reduce heat to low. Let it simmer for about 15 minutes or until all the water is absorbed. Once done, fluff with a fork and set aside to cool.
- While the quinoa cools, place the 16 pitted dates in your food processor and pulse until they form a sticky paste. This will act as a natural sweetener and binder for your bars.
- In a mixing bowl, combine the cooled quinoa, date paste, 1/2 cup raw almonds, 1/3 cup peanut butter, and 1/4 cup chocolate chips. If you prefer a sweeter bar, add the optional tablespoon of honey. Stir everything together until well combined.
- Line your 9x9 inch baking pan with parchment paper for easy removal. Pour the mixture into the pan and press it down firmly using a spatula or your hands to create an even layer.
- Place the pan in the refrigerator for at least 1 hour to allow the bars to firm up. This step is crucial for achieving the perfect texture.
- Once chilled, remove the bars from the pan using the parchment paper. Cut into squares or rectangles, depending on your preference. Enjoy immediately or store for later!
Notes
- Store the bars in an airtight container in the refrigerator for up to two weeks.
- For longer storage, you can freeze the bars wrapped tightly in plastic wrap for up to three months.
- When ready to eat, thaw in the refrigerator overnight or enjoy them straight from the freezer for a refreshing cold treat.