These no-bake Apricot Chocolate Popped Quinoa Bars are a breeze to make and packed full of plant protein. Pumpkin seed butter holds them together – giving a pop of green whilst providing some zinc. Makes 10 Bars, in an 8x8 inch baking tin.
In a large bowl, mix together the pumpkin seed butter, brown rice syrup, coconut oil and vanilla.
Add remaining ingredients (quinoa, pistachios, apricots, zest, sea salt) – except for chocolate – mix to combine, you may like to get your hands in there.
Transfer mixture to a square baking tin lined with baking paper, press it down and even out the surface.
Melt the dark chocolate over low heat, then use a spatula to spread a thin layer over the top of the mixture in the baking tin.
Sprinkle with coconut and pistachios, set in the freezer, then cut into even bars to serve.