Sesame Crunch Bars

• 份量: 8
• 准备时间: 10 minutes
• 总时间: 20 minutes

配料

1 cup puffed quinoa (25g)

1 cup vegan dark chocolate chips (150g)

⅓ cup tahini (80g)

6 medjool dates

¼ cup sesame seeds plus a few more for the topping (35g)

步骤

Preheat the oven to 180C/350F. Put the puffed quinoa on a baking tray. Bake for 5-6 mins to lightly toast (it makes the bars extra crunchy).

Whilst the quinoa is in the oven, melt the chocolate in a bowl over a pan of hot water. Chop the dates into small chunks.

Add the dates, sesame seeds and tahini into the melted chocolate and mix well. Once the quinoa is ready, add this too. Mix well to combine everything.

Spoon the mixture into a silicone bar tray (or a regular baking tray). Press down firmly. Sprinkle over more sesame seeds and leave in the fridge for an hour to set.

Once they are hard you can pop out of the tray.

备注

For best results, store in the fridge and they will last for about 10 days.

Ideally, use at least 70% cocoa solids dark chocolate.

For ease, I buy the quinoa ready-puffed.