Delicious Cherry Cacao Quinoa Bars: an easy, Glutenfree & Vegan nutritious lunchbox snack! Perfect grab & go breakfast for crazy back-to-school mornings! Made with dates, quinoa flakes, cocoa nibs and more from Indigo Herbs!
Preheat the oven to 160C and line the bottom and sides of a square cake tin with greaseproof paper.
In a saucepan, slowly melt the almond butter, 4tbsp water, coconut oil and coconut sugar over a low heat. Stir occasionally to prevent burning and ensure all the ingredients are well mixed.
Once melted pour into a food processor fitted with a blade. Then weigh and add in the dates, lemon juice, another 4tbsp of water and the Acerola cherry powder. Blend until a smooth paste forms, it will take a couple of minutes.
In a large mixing bowl, stir together the quinoa flakes, cacao powder and cocoa nibs. Pour in the paste from the food processor and stir together until all the ingredients are completely combined.
Tip into the cake tin and squash flat using wet hands to prevent sticking. Bake for 20mins. Slice into 12 bars while warm then set aside to cool completely before decorating.
Place the different chocolate in separate bowls, adding half a teaspoon of coconut oil to each, before melting. You can either melt the chocolate over a pan of hot water or using the defrost setting on the microwave. Stir a spoonful of Acerola cherry powder to the dark chocolate.
Drizzle the chocolate over the bars either using a piping bag or splatter over with a spoon and finish off with a scattering of cacao nibs. Once cooled they will keep in an airtight tin for a quick grab & go breakfast or lunchboxes for the week!