Ingredients

The following ingredients have 6 Servings
  • 1 cup pitted Medjool dates
  • 1 cup peanut butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch of salt
  • 3/4 cup puffed quinoa
  • 3 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1/4 cup chopped almonds

Instruction

  • Soak the dates in warm water for 5 minutes then drain. Add the dates, peanut butter, vanilla extract, cinnamon and salt to a food processor.
  • Puree for 1-2 minutes until everything is mixed together, scraping down the sides of the food processor as you go. The mixture should be sticky.
  • Add in the puffed quinoa, almonds, sunflower seeds and pumpkin seeds
  • Pulse the mixture just until everything is incorporated. Don’t overmix it! You want to have pieces of nuts and puffed quinoa visible after mixing.
  • Line an 8×8 inch pan with parchment or wax paper and press the mixture evenly into the pan with your hands. Place in the fridge for 2 hours to set.
  • Cut into bars and store in an air-tight container in the fridge for up to 2 weeks.