Puffed Quinoa and Tahini Crunch Bars

June 3, 2016

Skip the refined sugar, preservatives and processes snacks – these bars are a hit with the whole family and one batch won’t last longer than a day – you will be hooked! Great for school lunches, an afternoon snack or a nighttime treat, these bars are packed with protein and healthy fats. Great for keeping bellies full and brains clear and functioning.

Make these today!

Yields 12 bars.

Ingredients: 
  • 1 1/2 cups puffed quinoa (I buy mine organic and puffed from Nuts.com)
  • 1/2 cup tahini (I like this one) or sesame seed butter
  • 1/2 cup coconut butter (I like this one)
  • 2 Tbsp coconut oil
  • 2 Tbsp real Grade A maple syrup
  • 1 teaspoon vanilla extract
  • optional: 1/4 cup of chocolate chips (I like these ones)
Directions: 
  1. In a small sauce pan heat and stir tahini (or sesame seed butter), coconut butter, coconut oil and maple syrup – mix until smooth. Take off heat and add vanilla.
  2. Add quinoa and stir until well incorporated.
  3. Line an 8 x 8 pan (or another pan that size, doesn’t need to be exact) with parchment paper so that it comes up the sides and makes “handles”.
  4. If adding chocolate chips, wait 10 mins until batter cools so avoid melting the chocolate chips then add in and stir.
  5. Spoon mixture into the pan and smooth down until level and even.
  6. Put in freezer for a few hours then use parchment paper “handles” to remove the bars from the pan.
  7. Cut into 12 bars and store in fridge.

*This recipe was adapted from Kris Carr’s Quinoa Peanut Butter Crunch Cups

Enjoy!

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