Chia Chomp Bars

• Gluten-free, no added sugar.
• Makes 20-24 4cm x 4cm squares.
• Packed full of fibre, protein and omega oils.
• Healthy snacks and breakfast bites.

Medjool Dates 500g (Healthy Supplies)

x12 Medjool Dates (remove the stones)

Organic Walnuts (500g) - Sussex WholeFoods

90g of Walnut Halves

Organic Quinoa Flakes (1kg) - Sussex WholeFoods

85g Quinoa Flakes

Chia Seeds 1kg (Sussex Wholefoods)

100g Chia Seed

Hemp Protein Powder 300g (Naturya)

20g Hemp Protein Powder

Raw Virgin Coconut Oil 1200g, Organic (Biona)

70g of Virgin Coconut Oil, melted

Organic Desiccated Coconut (500g) - Sussex WholeFoods

25g Desiccated Coconut

Vanilla Paste 100ml (Little Pod)

1 tsp Vanilla Paste

Organic Raw Cacao Nibs (1kg) - Sussex WholeFoods

40g Cacao Nibs

Other Ingredients

• 1 ripe banana
• Juice of 1 orange

Method

1. Pre-heat the oven to 160°c Fan/180°c /Gas Mark 4. Grease and/or line a small square brownie tin or other square cake tin.
2. Place the pitted Medjool Dates, Banana, Vanilla Paste, melted Coconut Oil and half of the orange juice in a powerful liquidiser or food processor. Whizz up for 30-60 seconds.
3. Next add the Walnut Halves and Cacao Nibs and blend for up to 30 seconds. This will allow some of the walnuts to remain slightly chunky for a nice crunch!
4. Transfer the mixture into a large mixing bowl. Add the Desiccated Coconut, Quinoa Flakes, Chia Seed, Hemp Protein Powder and the remainder of the orange juice. Mix thoroughly and transfer into the baking tin.
5. Using the back of a non-metallic spoon/spatula press the mixture evenly across the base. Tidy up the edges.
6. Bake in the oven for 20-30 minutes or until the edges are golden to mid-brown. The edges will darken slightly more than the centre where the natural sugars in the dates and the coconut oil caramelise. They will taste great!
7. Remove from the oven and allow to cool a little in the tray before slicing the baked mix into squares or rectangles.