Description
Chewy and crunchy quinoa bars are made with dates, almond butter, oats, honey, and dark chocolate. They are wholesome, salty, and sweet!
Ingredients
- 5 Medjool dates, pitted
- 1 cup (85g) old-fashioned whole rolled oats
- 3/4 cup (130g) uncooked quinoa
- 1/2 cup (70g) coarsely chopped almonds
- 1/2 cup (70g) pepitas (pumpkin seeds)
- 1 Tablespoon chia seeds
- 1/2 cup (125g) almond butter
- 1/3 cup (113g) honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 ounces melted semi-sweet or bittersweet chocolate
Instructions
- Preheat oven to 300°F (149°C). Line an 8-inch square baking pan 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.
- 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!
- 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.
- Remove bars from the pan using the overhang on the sides and cut into bars. You can drizzle with chocolate before or after cutting.
- 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.
Notes
- Make Ahead Instructions: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.
- Special Tools (affiliate links): 8-inch Square Baking Pan or 9-inch Square Baking Pan | Parchment Paper | Food Processor | Glass Mixing Bowls | Silicone Spatula | Cooling Rack