I’m sure we’re all on the same page when I say that snacking is kind of a big deal. I don’t know anybody who doesn’t enjoy a mid-morning and afternoon nibble, the only problem however is what we choose to snack on. Healthy alternatives to sugar are hot on our radar, especially those of us in summer body mode. So when it comes to finding a delicious, yet healthy snack that actually gives you energy instead of zapping it, then these Raw Coconut, Cacao Quinoa bars are it!!
Stuffed full of healthy fats, complex carbs and protein they are quite literally the perfect pick me up when that sugar train comes calling, and the added bonus is that they take less than 30 minutes to make.
Now with my unhealthy obsession with peanut butter I would normally advise you to use it in a recipe like this, however a special mention must go out to Pip & Nut for her amazing range of nut butters, especially her Coconut and Almond flavour, for finally shifting my obsession from peanuts to, well, other nuts. If you’re a coconutter like me then you will absolutely LOVE this.
I’m a very happy snacker right now!
If you make these no bake bars please do send me a photo on Instagram or Twitter @mykitchendrawer as I’d love to see your versions.
Makes| 12 bars approx
Preparation time| 30 minutes
Coconut, Cacao & Quinoa Bars
65g quinoa (uncooked)
130g rolled oats
50g cacao powder
2 tbsp cashew/coconut butter (I use Pip & Nut)
2 tbsp coconut oil
30g flaked almonds
2 tbsp cacao nibs
Desiccated coconut for sprinkling
Preheat the oven to 170 degrees.
Cook the quinoa in 250ml water and simmer until cooked.
Spread the cooked quinoa out on a baking tray and toast in the oven for 15 minutes until crunchy.
While the quinoa is toasting, melt the coconut oil and coconut butter in a pan, then add the cacao powder and combine. Take off the heat to cool
Blend the banana and dates together and set aside.
Pour the cooked quinoa and rolled oats into a large bowl then add the cooled coconut mix, banana and dates, flaked almonds, honey and cacao nibs.
Combine everything together and pour into a lined 20×20 baking tin, pressing it down tightly into the corners.
Sprinkle with flaked almonds and desiccated coconut, then place in the fridge and chill for 2 hours or overnight.
Once set remove from the tin and cut into snack-size bars.
Leave in an airtight container and eat within 1 week.