We are nominated for Saveur Blog Awards, in the category Best use of Video. We'd love if you wanted to vote for us. Thank you!!! http://www.saveur.com/blogawardsNut, Quinoa & Chocolate BarsMakes around 18 barsYou can use any nut butter for this recipe. We make our own using cashew nuts, almonds and sunflower seeds but you can also just go for regular almond butter, cashew butter or peanut butter.2 tbsp cold-pressed coconut oil10 fresh soft dates, pitted1 cup / 250 ml / 250 g nut butter1 tbsp fresh ginger, grated1/2 cup / 80 g raw pumpkin seeds/pepitas1 cup / 80 g puffed quinoaa handful raw almonds, coarsely choppeda pinch sea salt flakes, optional3,5 oz / 100 g dark chocolate (70%)1/3 cup / 35 g desiccated coconut (unsweetened)Melt coconut oil in a medium size sauce pan on low/medium heat. Mash the pitted dates with a fork and add to the sauce pan together with the nut butter and freshly grated ginger. Stir around until it all comes together and cook for just a few minutes on low heat. Remove from the heat. Add pumpkin seeds, puffed quinoa and chopped almonds. Taste and add salt if needed (depending on how salty the nut butter is). Line an 8 x 10 inch / 15 x 20 cm baking dish with parchment paper and scoop the batter into it. Use the palm of your hands to press everything together tightly into an even rectangle, roughly 2/3 inch / 2 cm high. Put in the fridge or freezer while melting the chocolate on a double boiler / water bath. Pour the melted chocolate over the bars and use a spatula to distribute it evenly. Sprinkle with desiccated coconut and put back into the fridge / freezer until cold and firm. You can store the bars in the freezer and they will last for months or in the fridge if you plan on eating them within a few days. We prefer having them in the freezer and eating them just slightly thawed but still chilled.Facebook: https://www.facebook.com/greenkitchenstoriesTwitter: https://twitter.com/gkstoriesInstagram: http://instagram.com/gkstorieshttp://www.greenkitchenstories.com/
