Are you still looking for a sweet treat that is also a healthy option? I found the quinoa flour gives these bars a surprisingly ‘normal flour taste’. I did make the mistake of setting this slice in the refrigerator & then when I cut it into squares, a lot of the squares cracked. I didn’t follow my rule of scoring lines into the chocolate top before it fully sets!
(This is what happens when you let the chocolate set hard & don’t score it before letting it set in the refrigerator!!)
PEANUT BUTTER CHOCOLATE QUINOA BARS
⅔ cup natural peanut butter, warmed
½ cup virgin coconut oil, melted
1 tablespoons pure maple syrup or raw honey
1 capful vanilla extract
½ cup organic quinoa flakes
1 cup quinoa flour (or make your own by blitzing quinoa flakes in your food processor)
pinch of sea salt
1 teaspoon cinnamon
1 packet Well Naturally Dark Chocolate Melts
1 tablespoon virgin coconut oil
- Preheat oven to 180C (160C fan forced) and line a medium sized square baking dish with baking paper or grease with coconut oil (glass or ceramic works well).
- Combine quinoa flour, quinoa, salt and cinnamon in a large mixing bowl.
- Blend peanut butter, maple syrup, melted coconut oil and vanilla extract in a food processor on high speed.
- Fold the blended wet mixture into the dry mixture and stir well until a wet dough forms. It will be a similar consistency to a muffin batter. If too dry, add extra coconut oil. Spread peanut butter mixture evenly into baking pan.
- Melt the chocolate melts in a double saucepan or in the microwave on the DEFROST cycle and stir in coconut oil until smooth and glossy.
- Pour chocolate over the peanut butter layer, spreading evenly, and bake for approx. 20 minutes, or until the chocolate edges begin to bubble and caramelise.
- Allow the slice to cool & then score the chocolate top into squares before refrigerating. Scoring the chocolate will prevent the chocolate top cracking once it is fully set. Keep refrigerated until serving, or freeze to enjoy later.