Quinoa Energy Bars

Quinoa is a complete protein so it contains all the amino acids needed to build protein, making these bars the perfect pre or post workout snack.

Ingredients

-1 bars+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F. Line the base and sides of a square 18cm (7”) baking tin with baking paper.

   
2. 2

   Transfer the medjool dates to a small bowl, cover with roughly 250ml (1 cup) of hot water straight from the kettle and set to one side to soak while you do the next steps.

   
3. 3

   Transfer the sunflower seeds, pumpkin seeds, almonds, quinoa and oats to a large baking tray, and then roast them in the oven for 10 minutes.

   
4. 4

   Drain the medjool dates, reserving the water, then remove and discard the stones. Add the dates to a blender along with the chia seeds, 150ml (5 fl.oz) of the reserved date water and a pinch of salt. Blend until smooth, then transfer to a large mixing bowl along with the toasted nuts and seeds, the melted coconut oil, vanilla extract and almond butter. Stir everything until fully combined.

   
5. 5

   Pour the mixture into the lined baking tin and even it out by pushing down with a little baking paper until the mixture is compact.

   
6. 6

   Add the dark chocolate to a metal or glass bowl, then place the bowl over a saucepan containing 2cm (approx. 1 inch) of hot water and bring the water to a gentle simmer on a low heat (make sure the water level isn’t high enough so it’s contact with the bowl). Stir the chocolate occasionally. Once it has melted completely (this will take 3-5 minutes), remove the bowl from the heat. Pour the chocolate over the energy bar mixture and tilt the baking tin to ease the chocolate to the edges.

   
7. 7

   Leave to one side for roughly 1 hour or until the chocolate sets. You can pop it in the fridge to speed up the process.

   
8. 8

   Slice into 12 bars and store in an airtight container for up to a week.