Healthy Peanut Butter Chocolate Chip Quinoa Bars

Ingredients:

3 cups cooked quinoa (equal to 1 cup uncooked quinoa)

2 & 1/2 cups oats (steel cut or quick cooking)

3/4 cup chocolate chips (I like minis!)

1/4 cup flaxseed

3/4 cup creamy peanut butter (can use all natural)

3/4 cup milk

1/4 cup honey

Directions:

Cook the quinoa according to the directions on the package (takes about 15-20 minutes). You'll need 2 cups of water for 1 cup of uncooked quinoa. Allow it to cool before moving forward.

Preheat the oven to 350 degrees F.

Combine the cooked & cooled quinoa, oats, chocolate chips, and flaxseed in a bowl and mix to combine.

Add in the peanut butter, milk, and honey and stir to combine. *TIP* Spray the 1/4 cup with non-stick cooking spray before measuring the honey, it will ensure that it doesn’t stick to the cup.

Spray an 8x8 inch baking pan with non-stick cooking spray. Transfer the quinoa mixture to the baking pan and distribute evenly with a spatula.

Bake for 21-26 minutes. Remove the pan from the oven and allow the bars to cool. Cut and store in an airtight container in the fridge.

Banana Coconut Energy Bars

Ingredients:

 For the Crust:

• 2 cups raw almonds
• 1/3 cup coconut oil, melted but not hot
• 2 tablespoons honey
• 2 tablespoons chopped dried fruit (apricots, dates, cranberries, etc)

For the filling:

• 1 cup shredded unsweetened coconut
• ½ cup coconut cream
• ½ cup ripe banana, mashed
• 2 tablespoons honey
• 2 tablespoons coconut oil
• 1 tablespoon peanut butter
• 1 tablespoon water

For the topping:

8 oz. dark chocolate, chopped

1 tablespoon coconut oil

¼ cup shredded coconut, toasted

2 tablespoons almonds, chopped

Directions

Spray a 9x13 inch pan with nonstick spray for the crust:

In a food processor, finely grind the nuts. A few large pieces are ok, but be careful not to over process the nuts. And the coconut oil, honey and dried fruit. Pulse in the processor until just combined. Transfer mix into prepared pan and press into an even layer.

For the filling:

Combine all ingredients and mix well. Spread banana coconut mixture over the crust. Make sure the filling is smooth as possible. Place in refrigerator while the topping is being prepared.

For the topping:

Melt the chocolate, stirring often. Once melted, whisk in coconut oil. Remove crust and filling layers from the refrigerator and pour chocolate over the top of the filling, spreading evenly over the top, sprinkle coconut and almonds over top. Refrigerate until chocolate has hardened. Slice, serve and enjoy!