Picture taken by Elysa Valentino
Combine in food processor;
pulse until crumbly:
1 c. almonds
1 c. walnuts
½ c. cocoa
1 tsp. cinnamon
½ tsp. salt
Pour mixture into medium
bowl and set aside.
In food processor, pulse
until well chopped:
15 dates
Warm the following ingredients
over medium heat or in the microwave until softened/combined. Add to dates in
processor and blend until smooth.
¼ c. honey
¼ c. peanut butter
3 TBS coconut oil
2 tsp. vanilla
Add dry mixture gradually
to wet ingredients in processor and pulse until evenly blended. Fold in 1/3 c.
air-popped quinoa* and turn out mixture into a coconut-oil-greased 9x9 pan (or,
for a thinner bar, a 9x13). Press into edges and refrigerate until firm. Cut
into 1-inch squares and store covered, chilled.
*To air-pop quinoa: place
1/3 c. dry quinoa in an air popper; turn it on and set timer for 3 minutes.
After 3 minutes, remove it from the air popper. It is done and ready to add to
your recipe. (There are other methods of popping quinoa, but this one is the
simplest. If you don’t have an air popper, heat a small amount oil over medium
heat and add quinoa, stirring until quinoa is golden, about 3 minutes.)
