Description
These Chocolate Pistachio Puffed Quinoa Crunch Bars are absolutely delicious, and they’re designed to satisfy both your morning cravings and your afternoon sweet tooth.
Ingredients
Scale
Dry Ingredients:
- 1 cup rolled oats
- 1 cup roasted salted pistachios, chopped (divided) *
- 1 ½ cups puffed quinoa *
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- 9 Medjool dates, pitted, finely chopped *
- 2/3 cup runny [raw] almond butter *
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla
Other Ingredients:
- 9 to 10 oz. vegan chocolate chips, melted *
Instructions
- Line an 8×8 square baking pan with parchment paper, set aside.
- Chop the pistachios, then remove 1/4 cup and set aside for the topping. Place the remaining chopped pistachios into a large bowl.
- Place the all the Dry Ingredients (with the chopped pistachios) into a large bowl, whisk to combine.
- Place the pitted Medjool dates onto a cutting board, chop into fine pieces, then place into a medium-sized pan. See Tips for Success notes on chopping the dates.
- Place all the remaining Wet Ingredients (except the vanilla) into the saucepan with the chopped Medjool dates. Heat over medium heat until hot, stirring constantly. Use the edge of a large spoon to separate the finely chopped dates (as much as possible) to distribute them throughout the mixture, heat approximately 2 to 3 minutes, then remove from the stove. Stir in the vanilla.
- Add the almond butter/date sauce, use a rubber spatula to scrape up all the sauce, to the dry ingredients and mix thoroughly by hand with a stiff spoon to incorporate all the ingredients.
- After mixing well, you may find that you may need use your hands to thoroughly incorporate everything and to ensure everything is thoroughly coated and sticks together really well. If too dry, add an additional teaspoon of maple syrup to the mixture until it begins to stick really well. Repeat with the maple syrup if necessary. Your hands will be very sticky, get as much back into the bowl as possible before washing your hands for the next step.
- Dump the mixture into the parchment paper-lined 8×8 baking pan. Press the mixture evenly into the bottom of the pan. Then use a square of parchment paper and lay it over top of the mixture to press it hard to create a solid cohesive layer. Use a glass or cup (smooth bottomed) and press the mixture hard (keeping the square of parchment paper on top) to thoroughly flatten the mixture. Press hard to ensure a solid cohesive layer. Place in the refrigerator until you melt the chocolate.
- In the meantime, melt the chocolate chips in the microwave for 30 seconds, then stir vigorously. Microwave and stir in 10 second intervals until the chocolate is completely melted, then remove the pan from the fridge and pour the melted chocolate evenly over the entire surface. Spread evenly. Then sprinkle the top with the ¼ cup of reserved chopped pistachios. Place in the fridge or freezer for 30 minutes or until the chocolate layer is completely set and solid.
- After 30 minutes, remove from the refrigerator and lift the solid bar onto a cutting board. Cut in half, then cut each half into halves. You now have 4 squares. Cut each piece into 3rds, then cut each of the bars in half, ending with 24 bars. Enjoy! Store the bars in the refrigerator or freezer.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 24 bars