Last updated: Tuesday July 10th 2018
Yield 12 bars
170g Andean Sol Organic Royal Quinoa, rinsed and dried
2 small beets, cooked until soft
70ml coconut milk
125g chopped walnuts
2 Tbsp Andean Sol Organic Black Chia Seeds
2 Tbsp ground flax seeds
3/4 tsp salt
60g chopped dark chocolate
Additional chocolate for drizzling
Preheat oven to 180 degrees C, and line a 10×10 baking dish with parchment.
Heat a medium sized skillet over medium-high heat. Do not grease pan.
In small batches, place the quinoa in the pan. Quinoa will “pop” similar to popcorn; remove from pan when popping slows. Be sure to stir often to avoid burning the quinoa.
In a food processor or blender puree the beets, banana, dates, tahini and coconut milk.
Stir in oats, walnuts, chia seeds, flax seeds, salt, and chocolate.
Bake for 15-20 minutes, until mixture is set. Allow to cool completely before removing from pan.
Drizzle additional chocolate if desired, and slice into bars.
Store in refrigerator up to 1 week, or freezer up to 3.