Serves: 14
Time: About 15 minutes
Perfect for a quick breakfast on the go, these breakfast bars are full of
naturally-sweet ingredients like dates and shredded coconut. They remind me
of candy bars, but without the guilt. Simply mix cooked quinoa, dates,
almond meal, and coconut together into a food processor with a little water,
and then shape into 14 small bars. For extra indulgence, you’ll also be
melting some chocolate and drizzling it on top. If you think you’ll still be
hungry, take a piece of fruit like a banana with you, too.
Cooking Note: Bars should be stored in the fridge so they don’t get too
soft, or you can even freeze them, and they’ll last longer.
Ingredients:
- 1 cup cooked quinoa
- 12 no-sugar Medjool dates (whole)
- ½ cup coarse almond meal
- ½ cup unsweetened shredded coconut
- 2-3 teaspoons water
- ¼ cup semi-sweet chocolate chips
- Vegetable oil as needed
Instructions:
1. Put quinoa, dates, almond meal, and coconut into a food processor
and pulse until you get a sticky “batter.”
2. Put the mixture in a bowl and add teaspoons of water until you can
form bars.
3. Line a baking dish with foil and put in the bars about ½ inch from
each other. As long as they’re not touching, they’ll be fine.
4. In a saucepan, add chocolate chips and melt, stirring constantly.
You might need to add a bit of vegetable oil to get the chocolate
smooth.
5. Drizzle liquid chocolate over the bars.
6. Put bars in the fridge to harden.
Freestyle points: 4
Nutritional Info: (1/14 recipe per serving)
Total calories: 94
Carbs: 10
Protein: 2
Fat: 6
Fiber: 2
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