Puffed Quinoa and Nut Bars

Ingredients

From ChoosingChia.com

Method

  1. Soak the dates in warm water for 5 minutes then drain. Add the dates, peanut butter, vanilla extract, cinnamon and salt to a food processor.
  2. Puree for 1-2 minutes until everything is mixed together, scraping down the sides of the food processor as you go. The mixture should be sticky.
  3. Add in the puffed quinoa, almonds, sunflower seeds and pumpkin seeds
  4. Pulse the mixture just until everything is incorporated. Don’t overmix it! You want to have pieces of nuts and puffed quinoa visible after mixing.
  5. Line an 8×8 inch pan with parchment or wax paper and press the mixture evenly into the pan with your hands. Place in the fridge for 2 hours to set.
  6. Cut into bars and store in an air-tight container in the fridge for up to 2 weeks.