Puffed Quinoa Pistachio Bars
These no-bake bars are sweet, crunchy, and packed with nutrients, perfect as a wholesome snack or a more indulgent treat. A rich caramel made from dates, almond butter, and coconut oil binds together puffed quinoa, roasted pistachios, and goji berries. Topped with dark chocolate and a sprinkle of chopped pistachios, they’re both satisfying and delicious.
Takes 1 hour 20 minutes
Serves 6
Ingredients
Base Mixture
- 400 g dates pitted
- 200 g almond butter approx. ¾ cup
- 60 g coconut oil approx. 4 tbsp
- 8 –12 tbsp water
- Pinch of sea salt
- 100 g puffed quinoa approx. 4 cups
- 100 g shelled pistachios roughly chopped (approx. ¾ cup)
- 60 g goji berries approx. ½ cup
Chocolate Topping
- 300 g dark chocolate 70% cocoa or higher
- 10 g chopped pistachios for garnish
- 10 g goji berries for garnish
Instructions
Soften the dates
- Place the dates in a bowl and cover with warm water. Leave to soak for 5 minutes, then drain well.
Make the caramel base
- In a food processor, blend the softened dates, almond butter, coconut oil, 8–12 tablespoons of water, and a pinch of sea salt until smooth and creamy. Scrape down the sides as needed. If the mixture heats up too much, pause to allow it to cool slightly.
Mix in the dry ingredients
- Transfer the caramel mixture to a large mixing bowl. Stir in the puffed quinoa, chopped pistachios, and goji berries until well combined.
Press into tray
- Line a square baking tin (approx. 20 x 20 cm / 8 x 8 in) with baking parchment. Spoon in the mixture and press it down very firmly using the back of a spoon or spatula to compact it evenly.
Melt the chocolate
- Gently melt the dark chocolate (with 1 teaspoon of coconut oil if desired) using a bain-marie or microwave in short bursts, stirring between each one until smooth.
Top and garnish
- Pour the melted chocolate over the base and spread it evenly. Sprinkle with the chopped pistachios and goji berries.
Chill and slice
- Refrigerate for at least 1 hour or until firm. Once set, remove from the tin and slice into 10–12 bars.
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