Buy min. 30$. Some conditions apply.


Millet and puffed quinoa bar with carob ganache

8 fresh dates, pitted and finely chopped

1 tbsp sesame seeds

1/2 cup goji berries

1/2 cup pistachios

1 1/2 cups puffed millet

1 1/2 cups puffed quinoa

2 tbsp honey

1/4 cup coconut oil

1 cup almond and cashew butter

1/4 cup carob powder

1/4 cup powdered sugar

2 teaspoons of water

2 tbsp of coconut cream

Flower of salt, to taste

1/2 cup of chopped pistachios

1. Butter an 8-inch square dish and line the bottom with parchment paper.

2. In a bowl, combine dates, sesame seeds, goji berries, pistachios, millet and puffed quinoa. Set aside.

3. In a small saucepan, melt honey, coconut oil and almond butter. Pour this mixture over the cereal mixture and stir. Pour the mixture into the dish and press well.

4. In another small saucepan, combine all the ganache ingredients except the fleur de sel and pistachios. Bring to a boil, reduce heat and simmer for two minutes. Pour the ganache over the bars and add the fleur de sel and pistachios. Refrigerate for at least two hours, unmould and cut into equal parts.

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