Apricot chocolate popped quinoa bars

These no-bake Apricot Chocolate Popped Quinoa Bars are a breeze to make and packed full of plant protein. Pumpkin seed butter holds them together – giving a pop of green whilst providing some zinc. A delicious afternoon snack.

Ingredients:

• 2  cups  popped quinoa
• ½ cup coconut desiccated
• ½ cup pumpkin seed butter or other nut/seed butter + an extra few tablespoons
• ¼ cup organic brown rice syrup
• ¼ cup pistachios roughly chopped
• ¼ cup organic sulfur dioxide free dried apricots, chopped
• 1 tablespoon coconut oil melted
• Zest of half a large orange
• ½ teaspoon vanilla extract
• Pinch of fine sea salt
• 100 g quality dark chocolate

To decorate:

• Extra desiccated coconut
• Extra chopped pistachios

Instructions:

1. In a large bowl, mix together the pumpkin seed butter, brown rice syrup, coconut oil and vanilla.
2. Add remaining ingredients (quinoa, pistachios, apricots, zest, sea salt) - except for chocolate - mix to combine, you may like to get your hands in there.
3. Transfer mixture to a square baking tin lined with baking paper, press it down and even out the surface.
4. Melt the dark chocolate over low heat, then use a spatula to spread a thin layer over the top of the mixture in the baking tin.
5. Sprinkle with coconut and pistachios, set in the freezer, then cut into even bars to serve.
6. Store in the fridge.

Recipe by Lauren Glucina @ascensionkitchen