These high protein energy bars are so easy to make – we just had to share.
They are packed with dates rich in iron, loads of protein from the quinoa, seeds and nuts, a sprinkling of Celtic sea salt for much-needed electrolytes and of course all wrapped in chocolate for… Well, why not?
- Toast the puffed quinoa for 5-10 mins in the oven at 180C so it’s crispier and deeper in flavour – this is optional, but we think it’s a nicer touch.
- Add the dates, peanut butter and 2 tablespoons of water into a blender, pulse and mix until smooth.
- Â Pour the date and peanut mixture into a bowl with the quinoa puffs, seeds and nuts and bring it all together – don’t be afraid to get your hands in there.
- Place this mixture into a paper-lined loaf tin or tray – pop it into the fridge to firm up.
- It’s chocolate melting time! You can do this with a Bain Marine, but we find it quickest popped into the microwave – in 20-30 second blasts and stir until all melted, make sure not to burn it.
Pour the chocolate evenly over the chilled base mixture – before it sets, sprinkle the salt and scatter a handful of leftover pistachios and pumpkin seeds. - Â Return to the fridge to set – then cut into bars.