Coconut, Quinoa + Dark Chocolate Bars
Back in the day, I used to have a thing for LCMs (or rice krispy treats). But a quick perusal of the ingredients list on the packet will show you that they aren't great for you. At all. So I decided to create something along the same lines, minus all the processed rubbish. Enter puffed quinoa and these bars.
Quinoa is a gluten-free pseudo-grain with a higher amount of protein than other grains (such as rice). You can find puffed quinoa at most health food stores, but you could use puffed rice instead (just try and get plain puffed rice from a health food store or the health food aisle in most supermarkets...not rice bubbles, which have a lot of added crap).
The bars aren't as chewy as LCMs/rice krispy treats (it's hard to replicate the same chewiness without a bucket load of sugar), but I 'm digging them. They're light and delicious with some good fats thrown in for good measure.
They're also nut-free for the people who can't eat nuts or find the amount of nuts often found in healthy treats too much to handle.
i n g r e d i e n t s
- 1 1/2 cups unsweetened desiccated coconut
- 1 1/2 cups puffed quinoa
- 100g dark (at least 85% cocoa) chocolate
- 1/3 cup raw extra virgin coconut oil, melted
- 1/4 cup rice malt syrup (or liquid sweetener of choice)
- 1 teaspoon pure vanilla extract
p r e p a r a t i o n
- Roughly chop 60g of the dark chocolate and combine with the desiccated coconut and puffed quinoa in a large bowl.
- Add the coconut oil, rice malt syrup and vanilla into the bowl and stir until everything is well combined. Press mixture firmly into a container lined with baking paper (I used a 23 x 7 cm loaf tin) and leave in the fridge or freezer to set.
- Once set, remove from the container and cut into bars. Melt the remaining 40g of dark chocolate and drizzle over the bars. Let the chocolate set in the fridge (to speed things up) then eat.
- Store in an airtight container in the fridge (as the coconut oil may start to soften at room temperature).
Makes 9 bars.