Ingredients
Directions
Make the Super Simple Homemade Date Paste if you don’t already have some in your fridge.
Line an 8 x 8 or 9 x 13 inch baking dish with parchment paper.
Add the quinoa puffs, hemp seeds, and coconut to a large bowl. Mix well.
Heat a medium stovetop saucepan over low-medium heat. Add the almond butter, date paste, vanilla extract, and pinch of salt, if using. Heat and stir until the almond butter and date paste are mixed together. Careful not to burn the almond butter! Allow to cool for 5 minutes before adding the almond butter mixture to the quinoa mixture.
With a spatula, fold the almond mixture into the quinoa mixture until it forms a crispy dough.
Stir in the goji berries and chopped almonds.
With a spatula or with clean hands, press the mixture firmly into the baking dish and so it presses against the sides. If it sticks to your hands, use a piece of parchment paper to press into the dish.
Refrigerate for two or more hours or freeze for one hour.
To make into bars, remove the parchment paper from the baking dish and place on a cutting board.
Using a sharp knife, cut into 8–10 bars Serve immediately or place berry bars in an airtight container and refrigerate for 5–7 days.
Chef’s Notes
Substitutions
Instead of quinoa puffs use amaranth or brown rice puffs.
Instead of almond butter, use your favorite nut or seed butter.
If you don’t have date paste you can use another fruit paste or pure maple syrup.
Instead of goji berries, try cranberries or another dried (unsulfured) fruit of choice.
Use any nut of your choice in place of almonds.
Additions
Add vegan dark chocolate chips to the goji and almond mix (or substitute one or the other with chocolate chips).
Add flax or chia seeds for more crunch and nutrition.
Add your favorite adaptogen powder to the dry mix.
Prep Ahead
Make date paste ahead of time.
What is puffed quinoa?
In South America, a common way to prepare quinoa and amaranth is to toast or "pop" them into a light and crunchy snack (similar to popcorn, but a bit smaller). Popped amaranth and quinoa are commonly eaten as breakfast cereals and used to make seed and nut bars. You can easily pop the grains yourself from the whole grain, although they tend to fly since they’re so tiny; therefore, be sure to use a lid with a little crack to allow for steam to escape! Or, you can purchase puffs at specialty grocery stores, natural grocery stores, or online.
Storage
Store berry bar leftovers in an airtight container in the refrigerator for up to two weeks or freeze for up to 3 months.
4 servings
62g
- Amount per serving
- Calories226
- % Daily Value *
- Total Fat 16g21%
- Saturated Fat 3.4g17%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 9mg1%
- Total Carbohydrate 16g6%
- Dietary Fiber 4g15%
- Total Sugars 8g
- Includes 0g Added Sugars0%
- Protein 7g
- Calcium 63mg5%
- Iron 1.7mg10%
- Potassium 358mg8%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Make the Super Simple Homemade Date Paste if you don’t already have some in your fridge.
Line an 8 x 8 or 9 x 13 inch baking dish with parchment paper.
Add the quinoa puffs, hemp seeds, and coconut to a large bowl. Mix well.
Heat a medium stovetop saucepan over low-medium heat. Add the almond butter, date paste, vanilla extract, and pinch of salt, if using. Heat and stir until the almond butter and date paste are mixed together. Careful not to burn the almond butter! Allow to cool for 5 minutes before adding the almond butter mixture to the quinoa mixture.
With a spatula, fold the almond mixture into the quinoa mixture until it forms a crispy dough.
Stir in the goji berries and chopped almonds.
With a spatula or with clean hands, press the mixture firmly into the baking dish and so it presses against the sides. If it sticks to your hands, use a piece of parchment paper to press into the dish.
Refrigerate for two or more hours or freeze for one hour.
To make into bars, remove the parchment paper from the baking dish and place on a cutting board.
Using a sharp knife, cut into 8–10 bars Serve immediately or place berry bars in an airtight container and refrigerate for 5–7 days.