Courtesy Maggie Lynch IIHN

Satiate your sweet tooth this summer with Maggie Lynch’s delicious and healthy ideas.

 

QUINOA & PISTACHIO CHOCOLATE FINGERS

Makes approx. 22 mini bars or 48 little squares

 

Ingredients:

• 200g dark chocolate (70% +)
• 100g Medjool dates (8-10), pitted and finely chopped
• 20g coconut oil (1 tbsp)
• ½ tsp Himalayan salt
• 1 tsp vanilla extract
• 150g roughly chopped pistachios, lightly toasted
• 100g quinoa puffs, light toasted
• 2 tsps One Nutrition Organic Power Greens Powder

 

Topping

• 200g dark chocolate (70% +)
• 20g coconut oil
• Leftover pistachios
• 3cm x 18cm x 3cm baking tray, lined with parchment paper

 

Method
1. Break chocolate and place in heatproof bowl. Add dates, coconut oil, vanilla extract and salt. Sit over a pan (bain-marie) of gently simmering water to melt the chocolate, stirring occasionally. Remove from heat to cool slightly.
2. Whilst chocolate is melting, heat a heavy pan over medium heat. Add pistachio nuts and gently stir for about 3-5 minutes until fragrant. Transfer to a large bowl to cool.
3. Repeat the above with quinoa puffs, which need less time, approx. 1-2 minutes. Toast until lightly golden, transfer to a separate bowl and leave to cool, then mix in the Organic Power Green Powder.
4. Add almost all the nuts and all the quinoa mix to the chocolate bowl. Stir to combine then pour onto the parchment-lined baking tray to form the base, pressing the mixture into the tin firmly with the back of a spoon. Place in the fridge for 30 mins to set.
5. Whilst the base is firming up, melt the additional chocolate and coconut oil in a bowl until smooth. Remove the set base from the fridge and pour the chocolate over it, spreading evenly with a palate knife.
6. Lightly sprinkle with the remaining pistachio nuts. Place back in the fridge and chill for a further 30 min to set, then cut into finger length bars or small squares. Store in airtight container in fridge for up to one month.

 

Maggie’s Tips
• Important – nuts and the quinoa puffs burn easily, so keep stirring while they are toasting.
• Any nuts work in this recipe.
• Nut allergy: Replace nuts with a mix of seeds.

 

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