Now THIS is the ultimate go to, put- it- in- your- pocket, leave- it- at- the- bottom- of- your- bag (but not for long) crunch bar.
- 1 cup almond butter
- 2 tbsp pure maple syrup
- sea salt
- 1/2 cup cacao powder
- ⅔ cup coconut oil + 1 tbsp for later
- ½ cup quinoa puffs
- ¼ cup dark chocolate chopped into shreds
- 2/3 cup almond flour
- 2/3 cup coconut flour
- ¼ cup coconut shreds
- 2 tbsp goji berries (soaked overnight in water and honey)
In a small pot, melt the coconut oil down to its liquid form. (If it’s not already liquid.)
Then combine 1 tbsp of coconut oil with the almond butter and maple syrup in a large mixing bowl and mix until smooth. Add the almond flour, coconut flour and salt and continue mixing. Once well combined, fold in the quinoa puffs, dark chocolate chunks and coconut shreds softly until mixed in.
Press it all into a pan lined with parchment paper and leave to set. (PRO TIP: Toss it into the freezer while you wait for it to firm.)
While waiting for the bars to harden, combine the remaining 2/3 cup of coconut oil with the ½ cup of cacao powder and 1 tbsp of maple syrup.
Spread the mixture onto the top of the bars and sprinkle with coconut flakes. Then put it back into the freezer and wait until it hardens.
Once hardened, remove the mixture from the pan and cut into squares. (If you put it in the freezer, it might be too hard, so wait a few minutes until it feels easier to cut through.) Keep these babies in the fridge and enjoy!