1 cup whole blanched almonds – very roughly chopped (you want the chunks to remain quite large!)
1 cup dates – stone removed
2 tblsp coconut oil
1/4 cup maple syrup
1/2 cup smooth peanut butter
1/2 cup goji berries
50g dairy free dark chocolate – our favourites are Doisy and Dam and Conscious Chocolate
Preheat oven to 170 Fan / 190 C / 375 F / Gas 5.
Tip the quinoa flakes and roughly chopped nuts onto a baking tray and toast in the oven for 15 minutes, remove the tray from the oven, give everything a quick stir and return to the oven for a further 10 minutes. The nuts and flakes should be very slightly golden
Put the dates into a food processor and blitz till well chopped and you have a sticky lump!
Melt the coconut oil in a small saucepan then whisk in the maple syrup and peanut butter.
Stir the dates into the peanut butter mixture, breaking up the sticky date ball until everything is well incorporated
Tip the toasted flakes and nuts into a large bowl, add the goji berries then the peanut butter mixture
Stir very well, making sure all the nuts and flakes are well coated
Line a 9 x 9 inch square or 7 x 9 pan or dish with cling film or greaseproof then tip your mixture in, flattening the surface. I push the mixture out to the corners with a spoon or my hands then use the bottom of a glass to gently but firmly, tightly compact the mixture
Chill in the fridge for a couple of hours before cutting into 12-15 bars
Optional: If you're adding the chocolate drizzle then simply break the chocolate into chunks and melt in the microwave or over a bain marie
You can cut the bars before drizzling over the chocolate or drizzle it over the whole thing then cut it into bars, up to you! I used a tiny paper piping bag for drizzling but you can also use a spoon or sandwich bag with the corner snipped off ?
Recipe by The Cook & Him at https://www.thecookandhim.com/recipes/goji-and-quinoa-flake-granola-bars/