Quinoa, Cashew, and Dark Chocolate Squares

Ingredients

• 0.5 cup pitted Medjool dates
• 0.5 cup cashew butter
• 0.5 cup water
• 1 tbsp coconut oil
• 0.5 tsp vanilla extract
• 0.5 tsp ground cinnamon
• 2.5 cups puffed quinoa
• 1 cup roughly chopped cashews
• 0.25 cup pumpkin seeds
• 5 oz dark (70% cacao) chocolate
• 1 tbsp coconut oil

Instructions

1. Line an 8x8-in pan with plastic wrap.
2. Squares: Combine dates, cashew butter, water, coconut oil, vanilla, and cinnamon in a pot over medium heat. Cover and cook 1 min. Transfer to a food processor and blend until smooth.
3. Scrape into a large bowl and fold in puffed quinoa, cashews, and pumpkin seeds until well mixed. Press into prepared pan, flattening firmly. Freeze 20 min until firm.
4. Glaze: Melt chocolate and coconut oil in a double boiler (heatproof bowl over simmering water), stirring often. Remove from heat and cool slightly.
5. Pour chocolate over the cashew layer, tilting pan to spread evenly. Refrigerate 20 min until set.
6. Unmold, discard plastic wrap, and cut into 16 squares. Refrigerate airtight up to 2 weeks.

Active Compounds

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May Support

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