These healthy puffed quinoa tahini bars are sweetened only with dates, and filled with pepitas, pistachios, and a little cinnamon. Topped off by a layer of dark chocolate, they're just right for snacking or as a not-to-sweet dessert.
In a food processor fitted with the blade attachment, blend the dates and tahini until a smooth paste forms. Add the milk** and vanilla, and mix until combined.
100 grams soft dates, 130 grams tahini*, 120 ml non-dairy milk, 1 teaspoon pure vanilla extract
Add the date mixture to the bowl with the puffed quinoa, and stir until well mixed. Make sure you check the base of the bowl for any remaining dry ingredients. Press the mixture into the prepared tin, using slightly damp hands to ensure it's well compressed.
Pour the chocolate over the bars, spreading with the back of a spoon for an even layer. Place the tin in the refrigerator for 30-60 minutes to set, then remove and cut into 16 equal bars. Store in a sealed container in the refrigerator.
100 grams dark chocolate
Notes
• A square baking tin in this size isn't necessary, because you're not baking these bars, but it makes it easier to cut them into equal sizes. Any kind of square or rectangular container will work as long as it's close to those dimensions. • To have the bars set more quickly, freeze them for 10 minutes before adding the chocolate layer, and then freeze for another 15-20 minutes before cutting. * Try to use a runny tahini here. If your tahini is quite thick and dry, you may need to add another splash or two of milk to the mixture. ** Blending the tahini and dates before adding the milk prevents it from splashing everywhere before the dates break up. If you mix everything at once, it's just messy.