4 Ingredient Toffee Crisp
This 4 ingredient toffee crisp is my healthier take on the original chocolate bar. Dates, almond butter, puffed quinoa and chocolate is all you need to make these little bars. They will store well in the fridge for easy snacks throughout the week.
Equipment
- Magimix food processor *affiliate link
Ingredients
- 1½ cups soft medjool dates (200g)
- ½ cup smooth almond butter (120g)
- 1½ cups puffed quinoa (40g)
- 125 g dark chocolate
Instructions
- Toast the puffed quinoa for 5 mins in the oven at 180C/350F so it’s crispy (don’t miss this step).
- Add the dates and almond butter to a food processor and blend until smooth. Add 1-2 tbsp of water as you blend if needed (only if your dates are harder. You don’t want the mix to be too wet as it will make the quinoa soggy).
- Add the puffed quinoa and pulse to mix well. Shape into mini bars and refrigerate whilst you melt the chocolate.
- Melt the chocolate in a bowl over a pan of hot water and then dip each of the bars and place back in the fridge to set.
Notes
- They will keep in the fridge for about a week in a sealed tub.
- Other nut butters will work as well as almond.
- I use a dark chocolate that is at least 70% cocoa and this is what the nutritional information is based upon.
Nutrition
Calories: 177kcalCarbohydrates: 22.3gProtein: 3.2gFat: 8.1gSaturated Fat: 2.5gFiber: 3.1g
Tried this recipe?Let us know how it was!