Cool softened air, full moon swell, falling leaves, savouring the light….
These have been a decadent treat around here. Loved by all. Perfect when you need something more than a dried date or fig for a sweet after a meal. Based on this recipe from Green Kitchen Stories – a wonderful video is included showing you just how easy they are to make. I altered the recipe slightly, adding ¼ cup hot water to the dates when mashing them. Even though the dates I used were soft, the hot water helped in the overall consistency. Instead of pumpkin seeds, I used extra almonds and toasted them to make them snappy and to bring out their flavour. I prefer using just almonds, as their qualities are less heating than most other nuts and seeds. You could use a carob topping instead of the chocolate, by melting down carob buttons or using this glaze.
almond quinoa chocolate bars
Makes 16 squares.
2 Tblsp coconut oil
200g soft medjool dates – approximately 10 dates
¼ cup hot water
1 cup/250g home-made almond butter
1 Tblsp fresh ginger, grated
a pinch rock salt, optional
½ cup/55 grams toasted almonds/hazelnuts
1 cup/80g puffed quinoa
for the chocolate topping:
100g dark chocolate
3 Tblsp dried unsweetened coconut
Preheat the oven to 350F/180C.
to roast the almonds:
Place the whole almonds/hazelnuts on a tray and toast for approximately 8 minutes. If using hazelnuts – while they are still warm, rub the nuts in a towel to remove the skins. Allow to cool, finely chop and set aside.
to make the almond quinoa bars:
Line a 7 x 7/8 x 10-inch baking tray with baking paper, leaving 2 inches around the edges.
Remove the seeds from the dates and measure out 200 grams. Set aside. Melt the coconut oil in a medium saucepan over low heat. Take off the heat and add the dates into the saucepan with the coconut oil. Add the hot water and mash with a fork. Mix in the almond butter, ginger and salt, stirring until it all comes together. Remove from heat and add the puffed quinoa, chopped roasted almonds/hazelnuts, incorporating everything evenly.
Using your hands, press the mixture very tightly into the lined dish, until completely even and flat. Using the edges of the baking paper, fold over and run your finger along the edges to create level sides and corners. Place in the freezer while preparing the chocolate coating.
to melt the chocolate topping:
Melt the chocolate in a double boiler over barely simmering water. Remove from heat, then using a spatula, spread the chocolate evenly over the slice. Sprinkle with half the shredded coconut, leaving the other half to sprinkle on later.
Place in the freezer for at least two hours, until cold and firm. Using a sharp knife, cut into bite-sized squares or rectangular bars. Store in an airtight container in the freezer. The bars will keep for a month.
Goodness shared by Stacey