No-Bake Apricot Chocolate Popped Quinoa Bars
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.
Makes 10 Bars, in an 8x8 inch baking tin.
Ingredients
- 2 cups popped quinoa
- ½ cup coconut desiccated
- ½ cup pumpkin seed butter or other nut/seed butter + an extra few tablespoons
- ¼ cup organic brown rice syrup
- ¼ cup pistachios roughly chopped
- ¼ cup organic sulfur dioxide free dried apricots, chopped
- 1 tablespoon coconut oil melted
- Zest of half a large orange
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
- 100 g quality dark chocolate
TO DECORATE:
- Extra coconut desiccated
- Extra pistachios chopped
Instructions
- 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.
- Store in the fridge.
Nutrition
Calories: 294kcalCarbohydrates: 26gProtein: 9gFat: 19gSodium: 19mgFiber: 4gSugar: 8gCalcium: 20mgIron: 3.4mg
Tried this recipe?Let us know how it was!