Quinoa Crunch Snack Bars

Ingredients:

  • 5 Medjool dates, pitted
  • 1 cup (80g) old-fashioned whole rolled oats
  • 3/4 cup (130g) uncooked quinoa
  • 1/2 cup (70g) coarsely chopped Diamond of California almonds
  • 1/2 cup (70g) pepitas (pumpkin seeds)
  • 1 Tablespoon chia seeds
  • 1/2 cup (125g) almond butter
  • 1/3 cup (114g) honey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 ounces melted semi-sweet or bittersweet chocolate

Directions:

  1. Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  2. Pulse the dates in a food processor until they form a chunky paste. Transfer to a medium bowl. Add the remaining ingredients to the bowl (except for the chocolate). Stir everything together until evenly combined. This will take some arm muscle!
  3. Transfer mixture to prepared baking pan and press very firmly into an even layer. You want it packed in as tight as possible. Bake for 20-22 minutes, or until lightly browned on the edges. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This firms up the bars which helps them stay together.
  4. Remove bars from the pan using the overhang on the sides and cut into bars. You can drizzle with chocolate before or after cutting.
  5. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks.

Make ahead tip: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.

Recipe Notes:

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