Quinoa Chocolate Drizzle Bars (No Bake)

My mom and I tackled these over Thanksgiving and they turned out quite delicious! The bars need to be refrigerated but I'd say they were a success! This recipe is a very similar version to the one that we used. You could basically say this recipe is on the healthier side, however they certainly are not low in calories. Let's just say the ingredients are rather clean compared to an average chocolate bar. Enjoy!

Image is my own

1 1/2 cups roasted cashews
1 cup medjool dates, pitted
4 tablespoons coconut oil
2 tablespoons coconut or almond milk
1 tablespoon vanilla extract
1/4 teaspoon salt
3 cups old-fashion oats
1 cup cooked plain quinoa
2 tablespoons ground walnuts or almonds
6-8 ounces dark chocolate, chopped into chunks (about 1 1/2 cups)
sea salt, for topping
  1. Line a 9x13 in baking dish with parchment paper.
  2. To the bowl of a food processor add the cashews and dates. Process until a thick paste forms, about 2-3 minutes. Add the coconut oil, coconut milk (or almond milk), vanilla and salt. Process until completely smooth and no chunks remain, scrapping down the sides of the bowl once or twice. I let my processor go a full 5 minutes to really allow the mixture to become a super smooth and thick paste.
  3. Meanwhile, add the oats, quinoa and ground walnuts (or almonds) to a large mixing bowl.
  4. Once the cashew mixture is ready (it should be pretty warm and gooey from the food processor running) scoop/pour it into the bowl with the oats. Mix until everything is evenly combined. It will seem thick at first, but just keep mixing and it will all come together. Allow the mixture to cool off a bit (maybe 5 minutes) and then stir in the chocolate chocolate chunks. Press the cookies into the prepared dish. Melt 2 ounces of dark chocolate in the microwave and drizzle it over the bars. Sprinkle with sea salt and place in the fridge for at least 1 hour or until cold. Cut in to bars and keep cold or leave at room temp. Personally, I think these are best kept in the fridge.

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