Salted Dark Chocolate Pistachio Quinoa Crunch Bars
Total Time
4 hours and 25 minutes
Prep Time
4 hours and 25 minutes
Rating
5 out of 5 stars
(27)
Ingredients
8 servings
- ½ cup natural drippy almond butter (or sub peanut butter or sunflower seed butter)
- 1/3 cup honey
- 1 teaspoon vanilla extract
- ½ cup gluten free rolled oats
- ⅓ cup uncooked quinoa
- ⅓ cup flaxseed meal
- 1/3 cup shelled pistachios
- ¼ cup roasted cashews or almonds
- For the dark chocolate topping:
- 1 (2.5 ounce) dark chocolate bar, dairy free if desired (or sub ⅓ cup dark chocolate chips)
- 1 teaspoon coconut oil
- 2 tablespoons chopped pistachios, for sprinkling on top
- Maldon sea salt, for sprinkling on top
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Preparation
Step 1
Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Set aside.
Step 2
Add quinoa and oats to a medium pan and place over medium low heat. Toast quinoa and oats in the pan for 3-6 minutes or until quinoa begins to turn a slight golden brown color. You can also toast them on a pan in the oven at 325 degrees F for 8-10 minutes. Once done toasting, set aside.
Step 3
In a medium bowl, mix together the almond butter, honey and vanilla until smooth. Add in the oats and quinoa mixture, along with the flaxseed meal, pistachios and cashews. Stir until well combined.
Step 4
Add mixture to the prepared pan and spread out evenly, then press mixture down in the pan very firmly.
Step 5
Next break up the chocolate bar into chunks. Add the chocolate and coconut oil to a microwave safe bowl and microwave in 30 second intervals until melted. Pour over the bars, tilting the pan to evenly coat the bars with chocolate. Add a few tablespoons of chopped pistachios on top. Place the pan in the fridge for 4 hours or until the mixture has completely hardened. Remove the bars from the pan, sprinkle with sea salt and cut into 8-10 squares or bars. Store bars covered in the fridge.
Step 6
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