Coconut-Cacao Quinoa Bars

Servings: Makes 12 bars


120g (4 1/4 oz/ 3/4 cup)
100g (3 1/2 oz/ 1 1/4 cups)
50g (1 3/4 oz/ 1/2 cup)
50g (1 3/4 oz scant 1/2 cup)
60g (2 oz/ generous 1/4 cup)
20g (3/4 oz/ 1 tbsp)

To top

20g (3/4 oz/ 1/4 cup)
Desiccated Coconut



Grease and line an 18 x 11 x 8 cm deep (7 x 4¼ x 3 inch) loaf tin with baking parchment, making sure that the parchment comes up around the edges.


Put the dates in a food processor with the vanilla seeds and extract, salt and cinnamon and blend to a rough paste. Roughly chop the chocolate into small pieces, add it to the dates, along with the desiccated coconut, quinoa flakes and cacao nibs, and blend. Melt the coconut oil, add to the date mix with the coconut nectar and blend once more until the mix is well combined. A piece of the mix flattened in your hand will stick together.


Remove the mix from the food processor and press well into the prepared tin. Smooth out the top using your hands and a step palette knife (frosting spatula), and freeze for 1 hour.


Remove the set mix from the tin. Cut into 12 bars, just under 1.5 cm (½ inch) wide, using a serrated knife. Put the desiccated coconut for the topping on to a deep plate or bowl. Melt the chocolate for the topping in a bain-marie (see page 156). You will need to use a bowl that is deep enough to fit the bars in so that the chocolate covers a bit more than 1 cm (? inch) of their depth, but also large enough to fit the 11 cm (4¼ inch) bars.


When the chocolate is around 28–30°C (82–86°F), dip in the bars lengthways, one by one, so the bottom half of the bar is coated in chocolate. Shake off the excess chocolate, wipe the bar on the side of the bowl, then dip the bottom of the bar into the coconut while the chocolate is still wet. Leave on a tray to set, with the coconut layer facing upwards.


When all the bars have been dipped in the chocolate, pour any leftover chocolate onto a piece of baking parchment, refrigerate it, and, when set, snap up and store in a glass jar in the fridge.


Store the bars in the fridge where they will keep well for five days, or freeze. Eat them at their best, cold, straight from the fridge or freezer. I also love crumbling them over coconut yogurt.


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