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Chocolate Caramel Quinoa Slice

Bamik H Bites & Snacks, Dairy free, Delicious Recipe, Gluten free, Paleo, Specific Diet, Superfoods, Treats & Sweets, Under 5's 1 Comment

I normally open the pantry, fridge and freezer and pull out random products and make something. Sometimes it works, sometimes it doesn’t. This time it worked! This super amazing chocolate caramel quinoa slice is deliciously sweet, healthy and perfect for the kids. Why not make your own treats and snacks rather than the store bought sugar and additive laden stuff?!

Just be sure to keep these babies in the fridge otherwise they’ll melt due to the coconut oil…x

Chocolate Caramel Quinoa Slice

CHOCOLATE TOPPING

2 tablespoons coconut oil
1 tablespoon rice malt syrup
1 tablespoon raw cacao powder

  1. In a bowl or cup, first put in the coconut oil, then rice malt syrup and lastly raw cacao powder and mix with a spoon until smooth and shiny.
  2. Take out the set slice from
    the freezer and pour the raw chocolate into the center of the container, then quickly move the container around to evenly spread the chocolate.

FILLING

1 cup quinoa puffs
5 Medjool dates (pitted)
1 tablespoons natural peanut butter
1 1⁄2 tablespoons coconut oil (melted)
1/4 cup warm water

  1. In a food processor put the dates and peanut butter. Blitz.
  2. Then, add water as needed to make the consistency thinner and smoother. I used the entire 1⁄4 cup.
  3. In a bowl, add the quinoa, coconut oil and the date mixture and mix.
  4. Put the mixture on top of the base and gently press down to make it flat and even.
  5. Put the container in the freezer to set.

BASE

1 cup almond meal
1 tablespoon coconut oil (melted)
3 tablespoons rice malt syrup
1 tablespoon coconut palm sugar
1 tablespoon natural peanut butter 1 tablespoon raw cacao powder

  1. Get a decent piece of cling wrap, put over container and use as a non stick mould inside the container. Leave cling wrap hanging over the sides too pull out of mould after freezing.
  2. Put all ingredients into a food processor and blitz until combined. Texture should be thick and should stick together like a dough.
  3. Spread the thick dough evenly along the base of the container and set aside.

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TIP: I made another batch of this raw chocolate, to make the chocolate layer thicker. Make one layer at a time. Put back into the freezer to set (approx 15mins). To remove, pull up the cling wrap. Sometimes you will need to use a knife to loosen up the sides of the container. Enjoy!

Notes:

  • Keep the slice in the fridge or freezer as the coconut oil will melt if kept out!
  • I use a square 5.5in x 5.5in (14cm x 14cm) plastic sandwich container.
  • There are 3 parts to this recipe. Allow time for freezing.
  • You will also require cling wrap.

This delightful recipe is available in the full edition of Healthy Mama Magazine and is by Lucia from Living Loving Inspiring.


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