QUINOA PUFF SEED BARS

Ingredients

Makes 10 squares

5 soft Medjool dates (if not soft soak in warm water for 5mins)
1/3 cup (90g) of tahini
1/4 tsp of salt
1 tsp of vanilla extract
1/2 tsp of cinnamon
4 tbsp of omega 3 seed mix (sunflower, pumpkin, flax, sesame...)
1 tbsp of shelled hemp seeds
1 cup (35g) of quinoa puffs

Instructions

1) Add the dates, tahini, salt, vanilla extract and cinnamon to a food processor. Blend until a smooth paste forms, scraping down the sides of the food processor as you go. Add the seeds to the processor and pulse until combined.

2) Line a 20cm dish with parchment paper. Place the date mixture into a bowl and add the quinoa puffs, then combine with your hands until well incorporated. Press the mixture down firmly and evenly into the prepared dish with your hands.

3) Place the dish in the fridge for 2h to set or for 30mins in the freezer if you're more in a rush. Cut into 10 equal squares, and store in an airtight container in the fridge, or in the freezer.