Chocolate Chip Quinoa Energy Bars

Are you ready for a treat your body will thank you for?

These Chocolate Chip Quinoa Energy Bars were featured in This Inspired Life Magazine and they are easy to make and the perfect on-the-go snack to keep on hand for those times you're craving something crunchy and a little bit sweet.

This Inspired Life Magazine highlights a community of creatives who share their art, writings, crafts, recipes, and hearts. You’ll find these pages offer a wonderland of imagination, heart, and soul. The magazine’s mission is to inspire readers with stories of hope and encouragement and to spark the creative spirit in all of us.

Grab a copy today and whip up these delicious bars!

Chocolate Chip Quinoa Energy Bars

Ingredients

1 cup almonds chopped

1 cup quinoa flakes or rolled oats

1/4 cup sesame seeds

1/4 cup hemp seeds or sunflower seeds

1/4 cup chia seeds or ground flaxseeds

1/2 cup honey or maple syrup

1/2 cup coconut palm sugar or sugar of choice

1/2 cup craisins

1/4 cup coconut oil

1/2 teaspoon sea salt

2 teaspoons vanilla extract

2 cups millet puffs, quinoa puffs, or puffed rice cereal

1/2 cup chocolate chips

How to Make

1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper, allowing the paper to extend over the side. Set aside.

2. Line a baking sheet with parchment paper. Spread almonds, quinoa flakes, sesame seeds, hemp seeds, and chia or flax seeds on the baking sheet and bake for 10 minutes. Transfer to a large bowl.

3. Meanwhile, place honey or maple syrup, coconut palm sugar, coconut oil, and sea salt in a saucepan. Bring to a boil and reduce to a simmer. Cook for about 5 minutes, or until thickened. Remove from heat, and stir in vanilla. Allow to cool slightly.

4. Pour sugar mixture over the quinoa flakes, and stir in millet puffs, craisins, and chocolate chips. Stir well, and pour into prepared baking dish in an even layer.

5. Place a piece of parchment paper on top of the mixture and press down to flatten. Let stand at room temperature for 2 hours. Invert from pan and cut into 16 bars.