Sugar free and vegan puffed quinoa bars made with raw cacao, dates, and nut butter. These no bake snacks are a healthy gluten free riff on a prairie classic, puffed wheat squares.
Course Snack
Cuisine Vegan
Prep Time 10 minutesminutes
Servings 16small bars
Ingredients
100grams/ 3 cups puffed quinoa
130grams/ 1/2 cup soft datespacked
130grams/ 1/2 cup nut butter
125ml/ 1/2 cup nondairy milk*
20grams/ 1/4 cup cacao powder
½teaspooncinnamon
½teaspoonsea salt**
Instructions
Line a 20cm / 8 inch square baking tin with parchment paper and place the quinoa into a large mixing bowl.
In the bowl of a food processor fitted with the blade attachment, add the dates and nut butter. Blend on high until smooth, then add the milk, cacao, cinnamon, and salt. Pulse until fully combined.
Add the date mixture to the quinoa puffs and mix until combined, then press into the lined baking tin. Use damp hands to really press it in and try to make it as even as possible. Place the tin in the freezer for 30 minutes, or refrigerate for a couple of hours, before cutting into 16 squares. Keep refrigerated in a sealed container.