1/3 cup (dry) quinoa
2/3 cup water
12 whole dates, no sugar added
1/2 cup whole almonds with skins
1/3 cup grated coconut (unsweetened), I used freshly grated coconut
2 – 3 teaspoons water
1/4 cup dark chocolate chips, for gluten-free chips I use Enjoy Life Chocolate Chips
Add quinoa and water to a small saucepan, cover and bring to a boil, reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate at least 2 hours…overnight will work. 1 cup cooked quinoa can be used if already made.
Using a food processor, add dates and pulse until they form a ball. Remove dates and place in a bowl. Add almonds to the food processor and pulse until finely minced. Be careful not to turn the almonds into mill.
Add dates, almonds, coconut and quinoa to the food processor and pulse until ingredients are well combined. Return ingredients to the mixing bowl, and add one teaspoon of water at a time, until mixture holds together. Shape into 14 – mini bars or balls.
In a small saucepan, add chocolate chips and melt over low heat or in a double-boiler. Drizzle warm chocolate over the top of each bar. Refrigerator and allow chocolate to harden. Bars can be stored in an airtight container for several days or frozen in a freezer safe dish.
Yields: 14 mini bars or balls
Serving Size: 1 mini bar
Total Fat: 6 g
Saturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 10 g
Sodium: 2 mg
Dietary Fiber: 2 g
Sugars: 4 g
Protein: 2 g