Toasted Quinoa Raw Chocolate Seed Bar Recipe
This is a delicious recipe, but I can’t take full credit as I got the idea from a similar recipe I saw on Taste Magazine. This Toasted Quinoa Raw Chocolate Seed Bar Recipe utilizes toasted Quinoa and a delicious combination of seeds, nuts, cacao, coconut and goji berries.
This chocolate seed bar recipe is vegan friendly and gluten free and it can easily be adapted to make it fructose and nut free.
A seriously delicious vegan chocolate treat that is packed full of protein, mineral and good oils.
They also make a perfect gift idea to take along to your next dinner party.
Ingredients – all Organic
1/2 cup White Quinoa toasted
1/2 cup of Desiccated Coconut
1/4 cup Pepita’s
1/4 cup White Chia Seeds
1/4 cup Goji Berries ( omit for fructose friendly recipe)
1 tablespoon of Raw Cacao Nibs
2 tablespoons of Sesame Seeds
1/4 cup of roughly chopped Macadamia Nuts ( omit if you want to send in your kids lunchbox – as most schools are nut free)
1/4 of Raw Cacao Powder – ( I use Power Super Foods Cacao Powder, Cacao Nibs & Goji Berries)
4 tbsp of Rice Bran Syrup ( Pure Harvest is the brand I recommend as they check all their rice products Arsenic levels – see my article
1 tbsp of Coconut Syrup
4 tbsp of Virgin Coconut Oil
2 tbsp of Raw Tahini
1/5 of a tsp of Himalayan Pink Salt.
How To Toast Quinoa
First rinse the Quinoa thoroughly under running water to remove the bitter Saponin coating. Drain off excess water and then in a stainless steel saucepan, without any oil, toast the grains till they are completely dry and have turned a light golden brown and you can hear the popping sound of the outer shell cracking open.
Set aside to cool down as you prepare the rest of the ingredients.
In a stainless steel or glass bowl, throw all the dry ingredients, with the exception of the Cacao Nibs, in together and mix thoroughly to ensure all ingredients are well coated with the Cacao Powder.
In a really small stainless steel saucepan, (I use a single serve coffee pot) on a very low heat, melt the Rice Bran Syrup until it becomes a thin, runny liquid, do not bring to the boil.
Turn off the heat and mix in the Coconut Oil, stirring until completely melted. Next add in the Cacao Nibs and stir. Finally add in the Tahini and stir vigorously till the Tahini has completely combined with the syrup.
By now your toasted Quinoa Grains should be cool enough to add to the other dry ingredients. Mix the Quinoa into the dry ingredients and then pour in your syrup and stir with a stainless steel spoon to combine.
Press the mixture into a small square or rectangular Pyrex dish or Polypropylene plastic food container, that has either been lined with eco-friendly, unbleached baking paper or a little olive oil and pop into the fridge to set.
Once the mixture has hardened, cut into small pieces and store in the fridge in an airtight container. Consume within a few days.
Before you leave, if you enjoyed this article sign up to LivingSafe and stay informed! LivingSafe helping you live healthier & safer.
There are also plenty of other vegan & vegetarian recipes for you to enjoy here
Some more interesting articles by LivingSafe