Pistachio Crunch Bars

If you have a sweet tooth and find it difficult to cut down on sugar-laden snacks and desserts, these are perfect for you. They are much more nutritionally dense than your store-bought biscuits, chocolate bars, and desserts, with no preservatives or refined sugar. Prepare them in bulk and store in your fridge or freezer, so they are available when you need them. Eating one will satisfy that sweet craving, so you won’t feel the need for another one, like you may do with a biscuit or chocolate bar. They can also be dairy free and gluten free if made with dairy free dark chocolate and gluten free oats.

Note: These are not low-calorie snacks, but are a great addition to a healthy, varied diet.

Ingredients:

• 1 cup dates

• 1 cup gluten free rolled oats

• 1 cup uncooked quinoa

• 1 cup runny almond butter (no sugar)

• ⅔ cup maple syrup

• 2 tsp vanilla extract

• ½ cup shelled pistachios

• ½ cup roasted cashews

• ⅔ cup flaxseed meal

  
  

Dark chocolate topping

• ⅔ cup dark chocolate (dairy and sugar free if possible)

• 2 tsp coconut oil

• 4 tbsp chopped pistachios

• Maldon sea salt

Method

1. Destone the dates, if needed, then place them in a bowl and soak in boiling water for 5 to 10 minutes.

2. Line a 20cm square baking tin with baking parchment.

3. Place a large frying pan over a low to medium, add the quinoa and oats, and toast for 3-6 minutes or until the quinoa turns slightly golden brown. Then set aside.

4. Add the almond butter, maple syrup, vanilla extract and half the dates into a blender and blend until smooth. Then add the rest of the dates a few at a time and blend (this is to avoid clogging the blender blades up).

5. Once smooth, add the oats, quinoa, flaxseed meal, pistachios, and cashews. Blend until combined. Keep the nuts fairly chunky, so be sure not to overdo the blitzing.

6. Pour the mixture into the prepared baking tin and place in the fridge.

7. Break up the chocolate and place in a microwave proof bowl. Add the coconut oil and microwave in 30 second intervals, stirring in between, until melted. Then pour over the top of the mixture in the baking tin, tipping the tin to cover evenly. Sprinkle some chopped pistachios on top.

8. Place in the fridge for 4 hours, until completely hardened. Then remove from tin and sprinkle sea salt on top. Cut into 16 – 20 bars (top tip: Dip knife in boiling water before cutting to avoid splitting chocolate topping).

9. Store bars in an airtight container in the fridge or freezer.

10. Serve with a dollop of plain yoghurt (optional).

Adapted from: Ambitious Kitchen. Salted dark chocolate pistachio quinoa crunch bars Available from: https://www.ambitiouskitchen.com/salted-dark-chocolate-pistachio-quinoa-crunch-bars/