Quinoa & Pistachio Chocolate Fingers
Treat yourself to a deliciously crunchy and indulgent snack with these Quinoa & Pistachio Chocolate Fingers. Combining rich dark chocolate with the natural sweetness of Medjool dates and the delightful crunch of pistachios and quinoa puffs, these bars offer a perfect blend of textures and flavours. With a smooth chocolate topping and a sprinkle of toasted pistachios, these treats are both impressive and satisfying as a snack or dessert. Enjoy them as mini bars or cut into bite-sized squares, and savour the wholesome goodness in every bite.Developed for Natural Life Magazine using One Nutrition® Organic Power Greens - Powder
Course Baking, Desserts & Sweet Treats, Snack
Cuisine International
Servings 22 Makes approx or 48 little squares
Ingredients
- 200 g dark chocolate 70% +
- 100 g Medjool dates 8-10, pitted and finely chopped
- 20 g coconut oil 1 tbsp
- 1 tsp vanilla extract
- ½ tsp Himalayan salt
- 1 tsp vanilla extract
- 150 g roughly chopped pistachios lightly toasted
- 100 g quinoa puffs light toasted
- 1 tsp Organic Power Greens
- Topping
- 200 g dark chocolate 70% +
- 20 g coconut oil
- Leftover pistachios
- 3 cm x 18cm x 3 cm baking tray lined with parchment paper
Instructions
- 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.
- 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.
- 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.
- Add almost all the nuts and all the quinoa mix to the chocolate bowl. Stir to combine then pour into 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.
- 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 over it the chocolate, spreading evenly with a palate knife.
- Lightly sprinkle with the remaining pistachio nuts. Place back in 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 seed
- If 70% chocolate is too strong for your kids' taste buds, try 50% or 60% first. Let them get used to the taste before moving back up to 70%.