Seedy quinoa and cacao slices


Seedy quinoa and cacao slices
Serves: 16
  • for the base
  • 200g hazelnuts
  • 8 Medjool dates
  • 3 tbsp almond butter
  • 2 tbsp tahini
  • 3 tbsp raw coconut oil*
  • 25g puffed quinoa
  • 80g golden flax seeds
  • 50g sesame seeds
  • 60g goji berries*
  • 150g chopped dried apricots
  • for the cacao topping
  • 3 tbsp raw cacao powder*
  • 100g cacao butter*
  • 3 tbsp maple syrup
  • 1 tbsp raw chia seeds*
  • 1 tbsp goji berries*
  • *From
  1. Pre-heat oven to 180C/Gas4 and roast hazelnuts for 10 mins, then leave to cool.
  2. Start by pitting the dates and add to the food processor with the almond butter, tahini and coconut oil.
  3. Blend for about 5 mins, until a smooth paste forms, then add the mixture to a large mixing bowl.
  4. Stir the quinoa puffs, flax seeds, sesame seeds, goji berries and apricots into the date paste and mix until combined.
  5. Line a baking tray with greaseproof paper and press the mixture into the baking tray, making sure it is even and quite firmly packed.
  6. Place in the fridge to set.
  7. For the cacao layer, place the cacao powder, cacao butter and maple syrup in a pan and heat really gently until the three have melted together, don’t boil though.
  8. Remove the base layer from the fridge and pour the cacao over the top.
  9. Sprinkle with chia seeds and goji berries then return to the fridge for another hour and a half to set.


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