|100 g||rolled oats|
|180 g||pitted dates|
|80 g||cashew butter|
|150 ml||maple syrup|
|1 tsp||vanilla extract|
|2 tbsp||coconut oil|
|100 g||bittersweet chocolate|
Add quinoa to a pot over medium-low heat and toast until puffed. Remove from heat and let cool.
Chop almonds and add to a frying pan on medium-low heat. Add rolled oats and roast for approx. 10 min., or until the almonds are fragrant. Remove from heat and set aside.
Add dates to a food processor and mix until chopped finely. Add cashew butter, maple syrup, vanilla extract, and coconut oil to a pot and heat until the coconut oil is melted and everything is combined. Add almond-oat mixture, puffed quinoa, cashew butter mixture, and dates to a bowl and stir to combine.
Transfer the mixture to a parchment-lined baking dish, press down firmly, and smooth out. Refrigerate for approx. 1 hr., or until the energy bars have firmed up.
Melt bittersweet chocolate in a heatproof bowl set over a pot with simmering water. Remove cooled energy bar mixture from the baking pan and cut into evenly-sized bars. Drizzle with melted chocolate and let cool. Enjoy!