Puffed Quinoa & Pistachio Bars
These no-bake puffed quinoa and pistachio bars have only 6 ingredients. They are perfect for anyone who loves the combination of nuts and dark chocolate. Sweetened with dates, these snacks are a healthier, gluten-free option to a more sugar-laden snack.
Equipment
Ingredients
Ingredients for base:
- 1 cup puffed quinoa (25g)
- 1½ cups soft medjool dates pitted (225g)
- ⅓ cup smooth natural peanut butter (80g)
- ½ cup pistachios (70g) unsalted
- ¼ cup pumpkin seeds (30g)
- ½ tsp sea salt optional
Topping:
- ⅔ cup dark chocolate (85g)
- Handful of pistachios and pumpkin seeds
Instructions
- Optional first step: put the quinoa on a baking tray and put in the oven at 180C/350F for 5-6 mins to lightly toast (it makes the bars extra crunchy).
- Pit the dates and add them and the peanut butter to a food processor and blend until smooth. Add 1-2 tbsp water, if needed, as you blend to make it as smooth as possible. It should be a soft, sticky ball.
- Add the date mixture to a bowl. Roughly chop the pistachios and add those to the bowl with the pumpkin seeds, salt and the quinoa. Mix well. I like to get my hands into the bowl and almost knead the date mixture so that all the dry ingredients are incorporated.
- Place into a lined loaf tin. Press down firmly so that it is fully flat and tightly packed into the tin. Refrigerate whilst you melt the chocolate.
- Melt the chocolate in a bowl over a pan of hot water (or for 20 second bursts in the microwave). Pour on top of the bars and use a spatula to fully cover the base. Sprinkle over a few extra chopped pistachios and pumpkin seeds. Place back in the fridge to set for about an hour.
- Once they are hard you can cut into 10 squares.
Notes
- Store in a sealed tub in the fridge. They will last for 5-6 days.
Nutrition
Calories: 232kcalCarbohydrates: 30.5gProtein: 4.9gFat: 11.1gSaturated Fat: 3.1gFiber: 5g
Tried this recipe?Let us know how it was!