Sort ingredients
theresa68
QR Code
Listen
Pdf
Preheat the oven to 180C/350F and toast the puffed quinoa for 5 minutes until it becomes crispy.
In a food processor, combine the dates and almond butter, blending until the mixture is smooth. If the dates are a bit hard, you can add 1-2 tablespoons of water while blending, but be careful not to make the mixture too wet as it could make the quinoa soggy.
Once smooth, add the toasted puffed quinoa to the mixture and pulse to combine everything well.
Shape the mixture into mini bars and place them in the refrigerator while you melt the chocolate.
Melt the dark chocolate in a bowl set over a pan of hot water. Once melted, dip each bar into the chocolate and then return them to the fridge to allow the chocolate to set.