Cool softened air, full mOOn swell, falling leaves, savouring the light….
These have been a decadent treat around here and 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 shows just how easy they are to make.
notes
- I altered the recipe, adding ¼ cup hot water to the dates when mashing them. Even though the dates I used were soft, the hot water helped the 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. My daughter leaves out the chocolate entirely and sprinkles extra coconut over the top.
- My newest addition is sprinkling with these candied sugared rose clusters. Yum!
almond nut quinoa bites
The secret ingredient is well-toasted homemade almond butter – make your own!
preparation 20 minutes
makes 16 squares/32 bite-size squares
ingredients
1 cup/130g whole almonds
200g/11 soft Medjool dates -pitted
1 Tbsp coconut oil
¼ cup/60ml hot water
1 cup/240g home-made almond butter
1 cup/30g puffed quinoa
chocolate topping
120g dark chocolate (65%)
2 Tbsp dried unsweetened coconut (optional) or sprinkle with sugared rose clusters
preparation
- Preheat the oven to 350F/180C. Line a 7 x 7-inch baking tray with baking paper, leaving 2 inches around the edges. Set aside.
- Place the whole almonds on a tray and toast for 10 – 12 minutes. Allow to cool, roughly chop, and set aside.
- Melt the coconut oil in a medium saucepan over low heat. Remove from heat and add the dates. Pour in the hot water. Allow to sit for 5 – 10 minutes to soften, then proceed to mash with a fork until smooth.
- Mix in almond butter, combining well until it all comes together. Then add puffed quinoa and roasted almonds, incorporating everything evenly.
- Press the mixture very tightly into the lined dish with your hands or the back of a large spoon until entirely even and flat. Place an extra square piece of baking paper over the top, running the glass base to smooth it out. Fold the edges of the baking paper over and run your finger along to create level sides and corners—set aside.
chocolate topping
- Melt the chocolate in a double boiler over barely simmering water, remove from heat, and spread the chocolate evenly over the slice using a spatula. Sprinkle half the shredded coconut on top, leaving the other half to sprinkle on later. Or sprinkle with sugared rose clusters.
- Place in the freezer for at least 4 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.
variation
Before adding the chocolate topping, freeze for at least 4 hours, then cut into long bars about 2cm wide. Dip the bars lengthways, one by one, so the bottom half of the bar is coated in chocolate. Shake off the excess chocolate, wipe the bar on the side of the bowl, and then dip the bottom into a bowl of coconut—place in the freezer to set.