Homemade Chocolate Bar Recipe with Medjool Dates, Almond Butter, Puffed Quinoa, and Dark Chocolate
INGREDIENTS:
- 10 Medjool dates (pitted)
- 1/2 cup smooth almond butter
- 1 cup puffed quinoa
- 200 grams dark chocolate (preferably 70% cocoa or higher)
Instructions:
1. Prepare the Base Layer:
- Line a small baking dish or tray with
parchment paper for easy removal later.
- Place the pitted Medjool dates in a food
processor and blend until they form a sticky paste. If the dates are too dry,
you can soak them in warm water for 10 minutes beforehand.
- Press the date paste evenly into the bottom
of the lined baking dish, creating a uniform layer.
2. Add the Almond Butter Layer:
- Spread the smooth almond butter over the date
layer, making sure it's evenly distributed. You can use a spatula to smooth it
out.
3. Add the Puffed Quinoa:
- Sprinkle the puffed quinoa evenly over the
almond butter layer, pressing it lightly into the almond butter to help it
stick.
4. Melt the Dark Chocolate:
- Break the dark chocolate into small pieces
and melt it using a double boiler or in the microwave in 30-second intervals,
stirring in between until completely melted and smooth.
5. Assemble the Chocolate Bar:
- Pour the melted dark chocolate over the
puffed quinoa layer, spreading it evenly to cover the entire surface. Tap the
tray gently on the counter to remove any air bubbles and ensure the chocolate
settles evenly.
6. Chill and Set:
- Place the tray in the refrigerator for at
least 1-2 hours, or until the chocolate is fully set and hardened.
7. Cut and Serve:
- Once the chocolate is set, remove the tray
from the refrigerator. Lift the chocolate bar out of the tray using the
parchment paper.
- Use a sharp knife to cut the bar into squares
or rectangles.
8. Storage:
- Store the chocolate bars in an airtight
container in the refrigerator. They should keep well for up to two weeks.
Enjoy your homemade chocolate bars with Medjool dates,
almond butter, puffed quinoa, and dark chocolate!
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