Ever find yourself opening and closing the fridge when you get home from the gym in search of a healthy post-workout snack? Or maybe after dinner when you’re looking for a little something sweet to end off your meal?

These nut, quinoa and chocolate bars from the team over at Green Kitchen Stories, will satisfy those sweet tooth cravings and are a lot healthier than a regular chocolate bar or cookie. They’re rich and chewy, salty and sweet and have been described as ‘grown-up snickers bars’.

INGREDIENTS

Makes 18 bars

2 tbsp cold-pressed coconut oil
10 fresh soft dates, pitted
1 cup / 250 ml / 250 g nut butter
1 tbsp fresh ginger, grated
1/2 cup / 80 g raw pumpkin seeds/pepitas
1 cup / 30 g puffed quinoa
a handful raw almonds, coarsely chopped
a pinch sea salt flakes, optional

3,5 oz / 100 g dark chocolate (70%)
1/3 cup desiccated coconut (unsweetened)

METHOD

Melt coconut oil in a medium size sauce pan on low/medium heat. Mash the pitted dates with a fork and add to the sauce pan together with the nut butter and freshly grated ginger. Stir around until it all comes together and cook for just a few minutes on low heat. Remove from the heat. Add pumpkin seeds, puffed quinoa and chopped almonds. Taste and add salt if needed (depending on how salty the nut butter is).

Line an 8 x 10 inch / 15 x 20 cm baking dish with parchment paper and scoop the batter into it. Use the palm of your hands to press everything together tightly into an even rectangle, roughly 2/3 inch / 2 cm high. Put in the fridge or freezer while melting the chocolate on a double boiler / water bath. Pour the melted chocolate over the bars and use a spatula to distribute it evenly. Sprinkle with desiccated coconut and put back into the fridge or freezer until cold and firm. You can store the bars in the freezer and they will last for months or in the fridge if you plan on eating them within a few days.

ELLE Deco SA

Recipe and images from greenkitchenstories.com


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