Chocolate Protein Bars

One of my most popular recipes so far. Taste tested and approved by many!

Ingredients 1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) 1 cup rolled oats ¼ cup almond butter (or peanut butter) 6 pitted Medjool dates, softened in 1/4 cup hot coffee ¼ cup cocoa powder 2 tbsp sesame seeds 1 tsp ground flax seed, optional 2 tbsp popped quinoa, optional (*see below)

• NOTE: Simmer canned chickpeas with 1/2 tsp baking soda for 5 minutes to soften for easier blending.

Instructions

1. Blend oats in a food processor or blender until semi-chopped.
2. Add chickpeas and blend until all chickpeas are smooth.
3. Add all other ingredients and pulse until it sticks together and forms a soft dough.
   If dough is too dry or powdery, add 1/2 tsp cold water at a time to achieve stiffness.
4. Roll the dough into a large ball.
5. Place dough ball on parchment paper, putting another piece of parchment paper on top.
6. Press then roll to a square about 3/8 thick.
7. Cut into rectangle bars, then press into seeds on all sides to coat.

Popped Quinoa

1. Rinse quinoa thoroughly in a fine-mesh strainer and drain well.
2. Preheat a dry (cast iron) skillet over medium to medium-high heat until it’s hot but not smoking.
3. Add a few grains of quinoa to the hot pan. If they pop within a few seconds, the pan is ready.
4. Add a small amount of quinoa to the pan (2 tablespoons at a time in a single layer).
5. Shake the skillet constantly to keep the quinoa moving and prevent it from burning.
   (Like making stove top popcorn .)
6. The quinoa will start popping within seconds.
7. Continue shaking or stirring until the popping slows down, about 30-45 seconds.
8. Immediately remove the quinoa from the hot pan once most of the seeds have popped (to prevent burning.)
9. Let cool before using.