Ingredients
Method
- Line a 9x13 inch baking dish with parchment paper.
- Process cashews and dates in a food processor until a thick paste forms (2-3 minutes). Add coconut oil, milk, vanilla, and salt; process until smooth (5 minutes).
- Combine oats, quinoa, and ground walnuts in a large mixing bowl.
- Pour the warm cashew mixture into the oat mixture. Mix until combined, then cool for 5 minutes. Stir in chocolate chunks.
- Press the mixture into the prepared dish. Melt 2 ounces of dark chocolate and drizzle over the bars. Sprinkle with sea salt.
- Refrigerate for at least 1 hour until cold. Cut into bars and serve.
Video
Notes
- For the perfect paste: I once stopped my food processor too early and had chunky bars. Make sure to let it run for a full 5 minutes until the cashew-date mixture is completely smooth and warm to the touch. This warmth helps everything bind.
- Storage is key: Store these bars in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 2 months; thaw at room temperature for a few minutes before enjoying.
- Quinoa texture: Ensure your quinoa is fully cooked and cooled before adding it to the mixture. Overcooked or hot quinoa can alter the bar's final texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Storage is key: Store these bars in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 2 months; thaw at room temperature for a few minutes before enjoying.
- Quinoa texture: Ensure your quinoa is fully cooked and cooled before adding it to the mixture. Overcooked or hot quinoa can alter the bar's final texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.