Chocolate Coated Almond Butter Quinoa Crunch Bars
A deliciously simple and super satisfying way to make use of your Quinoa Crunch!
Topped with a combination of almond butter, coconut oil and dark chocolate, they are an irresistible treat! Definitely one for your repertoire
Preparation Time - 15 minutes
Servings - 8 - 10 squares
Ingredients
For the Base
28g (2 tbsp) coconut oil, melted
80g (⅓ cup) smooth almond butter
30g (2 tbsp) coconut butter, melted
1 tsp vanilla extract
80g (4 tbsp) honey
275g (1 full box) Quinoa Crunch of choice, we used Pecan & Cranberry here but either will be delicious!
For the Topping
150g 70 - 85% dark chocolate, roughly chopped
1 tbsp (14g) coconut oil, melted
1 tbsp (15g) smooth almond butter
1 heaped tsp cacao nibs for topping, optional
Method
Line a 9 inch loaf tin with baking paper and lightly grease it with coconut oil.
Mix together the melted coconut oil, melted coconut butter, almond butter and vanilla extract.
Add in the honey, and stir it through
Finally add the Quinoa Crunch and mix it through thoroughly.
Place the mixture into the prepared tin, spreading evenly with the back of a spoon and flatten
Pop the tin into the fridge for 20 minutes to allow the bar mixture to set.
Meanwhile, melt the dark chocolate in a pyrex jug or microwave safe bowl. Heat for 30 seconds, stir, add in coconut oil, heat for 30 seconds, stir and heat for 30 seconds more. The chocolate should now melt with a little stirring. Add in almond butter.
Pour this topping mixture over the set bar base. Sprinkle cacao nibs if you are using them.
Place back into the fridge for a further 20 -25 minutes.
Slice these while they are still in the tin, when the chocolate topping is just barely set
Then lift them out of the tin and store them in the fridge in a seal tight container once fully set. They’ll last for up to one week – if you don’t eat them sooner!