Salted Dark Chocolate Pistachio Quinoa Crunch Bars

Ingredients:

For the Bars:

• ½ cup natural drippy almond butter (or substitute with peanut butter or sunflower seed butter)
• 1/3 cup honey
• 1 teaspoon vanilla extract
• ½ cup gluten-free rolled oats
• ⅓ cup uncooked quinoa
• ⅓ cup flaxseed meal
• ⅓ cup shelled pistachios
• ¼ cup roasted cashews or almonds

For the Dark Chocolate Topping:

• 1 (2.5-ounce) dark chocolate bar (dairy-free if desired) or ⅓ cup dark chocolate chips
• 1 teaspoon coconut oil
• 2 tablespoons chopped pistachios (for sprinkling on top)
• Maldon sea salt (for sprinkling on top)

Instructions:

1. Prepare the Pan:

   • Line an 8½ x 4½ inch loaf pan with parchment paper. Set aside.

2. Toast Quinoa and Oats:

   • Add the quinoa and oats to a medium pan and place over medium-low heat.
   • Toast, stirring frequently, for 3-6 minutes, or until the quinoa begins to turn a light golden brown color. Alternatively, you can toast them in the oven at 325°F (163°C) for 8-10 minutes. Set aside once toasted.

3. Mix the Bars:

   • In a medium bowl, combine the almond butter, honey, and vanilla extract until smooth.
   • Add the toasted oats and quinoa, flaxseed meal, pistachios, and cashews. Stir until everything is well mixed and combined.

4. Press into Pan:

   • Transfer the mixture to the prepared loaf pan. Press down firmly and evenly using the back of a spoon or a piece of parchment paper to help compact the mixture.

5. Prepare the Chocolate Topping:

   • Break the chocolate bar into chunks and place it in a microwave-safe bowl.
   • Add the coconut oil and microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.

6. Add Chocolate Topping:

   • Pour the melted chocolate over the bars in the pan. Tilt the pan to spread the chocolate evenly.
   • Sprinkle the top with chopped pistachios and a pinch of Maldon sea salt.

7. Chill and Slice:

   • Refrigerate the pan for at least 4 hours, or until the mixture has completely hardened.
   • Once hardened, lift the bars out of the pan using the parchment paper. Cut into 8-10 squares or bars.

8. Storage:

   • Store the bars covered in the refrigerator to keep them fresh. They should keep well for up to a week.

Tips & Tricks:

• Texture Variations: For added texture, you can also mix in some dried fruit like cranberries or apricots.
• Chocolate Alternatives: If you prefer, you can use dairy-free chocolate chips or a different type of chocolate for the topping.
• Sweetness Level: Adjust the amount of honey or add a little maple syrup if you like a sweeter bar.

Enjoy your homemade nutty quinoa bars with a decadent chocolate topping!