by Mozzified Contributor Shaina Shealy
- 1 tbs melted coconut oil
- 2 cups Puffed Quinoa
- 3 cups puffed rice
- 1/4 cup flax seeds
- 1/4 cup pumpkin seeds
- 1/4 cup crushed or slivered almonds
- 1/3 cup chopped dried figs
- 1/3 cup chopped medjool dates
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 1/3 cup date syrup
- 1 cup crude tahini
- melted Coconut oil (optional)
Line a baking sheet with parchment paper and coat with a thin layer of coconut oil. In a large bowl, mix together dry ingredients (quinoa, rice, almonds, seeds, dried fruit, cinnamon, salt). In a smaller bowl, mix the nut butter with honey/date syrup. It may be easier to mix if you warm the wet ingredients in a microwave for no longer than 30 seconds.
Combine all ingredients in a large mixing bowl. Use your hands to make sure everything is thoroughly combined. Then, dump a 3-inch-thick glob of the mixture onto the baking sheet. Take another piece of parchment paper, cover the mixture, and, using your core strength, push down hard on the mixture. Don’t worry about crushing the puffed grains – the goal here is to condense it down into the corners of the baking sheet. At the end of your pushing, it should be 1 inch in height.
If you plan on melting chocolate on top, now is the time. Microwave your choice of dark chocolate chips (my favorite is Ghirardelli) for no longer than 30 seconds at a time. Pour over the energy bars and spread evenly with a large spatula.
Whether or not you choose to add chocolate, you should place the baking sheet in the freezer for at least two hours. Once the ingredients are frozen, remove from freezer and slice them into squares or rectangles.
Store in airtight container in fridge or freezer for up to 5 days.
Shaina Shealy is a graduate student at UC Berkeley’s School of Journalism, where she focuses in Multimedia. Follow her on twitter @shainashealy.