Chewy chocolate bars

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Imagine crispy puffs of quinoa and buckwheat, crunchy peanut butter, creamy tahini, a hint of sea salt and dark chocolate all rolled into one bar. It’s the chocolate bar of my dreams. And now I can have it everyday because, really, it’s not as unhealthy as you might think. Puffed quinoa and buckwheat are both nourishing seeds, which makes them gluten frees, and they are packed with protein and calcium. So we’ve got a chocolate bar that’s both delicious and nutritious!

A little peanut butter and tahini are also great sources of protein and healthy fats, which will help keep you full for longer. These really are the chocolate bar you should be reaching for when the 3pm slump hits. That’s exactly what I’m doing now, along with a big cup of tea. It’s the perfect post tennis treat.

I also made these for my parents last weekend and they thoroughly enjoyed them. Especially my Dad. Now that the recipe is up, my mum might even make them for him!

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Don’t be shy with your pinch of sea salt as it really lifts these bars to the next level. Also, feel free to add whatever nuts or seeds you have on hand instead of the pistachios and almonds. Of course, these bars can also be made vegan by using an alternative sweeter such as rice malt syrup or maple syrup, however I truly love the taste of a beautiful floral honey. 

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Chewy chocolate bars

makes 16

  • 1 1/2 C puffed quinoa
  • 1 1/2 C puffed buckwheat
  • 1/4 C flaked almonds
  • 1/2 C pistachios, roughly chopped
  • 1/4 C chia seeds
  • 1/2 C honey
  • 1/4 C natural peanut butter
  • 1/4 hulled tahini
  • 40g drak chocolate (70% cocoa solids minimum)

method

  1. Combine the puffed quinoa, puffed buckwheat and chia seeds in a large bowl. Set aside.
  2. In a heavy based pan, gently toast the almonds and pistachios over medium heat for about 5 minutes.
  3. Combine the honey, peanut  butter and tahini in a small saucepan and stir over low heat until combined.
  4. Add the toasted nuts and tahini mixture to the puffs, quickly mix to combine.
  5. Press into a lined lamington tin (30 x 15 cm), you may need to wet your palms slightly to prevent the mixture sticking to you.
  6. Refrigerate for about 4 hours, or until set firmly.
  7. Remove from the fridge and slice into even sized bars. Gently melt the dark chocolate then use a small spoon to drizzle it over each bar. Pop them back into he fridge for the chocolate to set. Serve, or store in an airtight container in the fridge for up to 1 week.

enjoy!