Salted Chocolate Crunch Bar

Serves 8-10 // 1 hour

Ingredients

• 1 cup Puffed Quinoa

• 1/3 cup Pepita Seeds

• 1/3 cup Walnuts, chopped

• 1/2 cup Buckinis (activated)

• 1/3 cup Desicated Coconut

• 1/4 cup Flaxseed Meal

• 1/3 cup Maple Syrup

• 1/4 cup Honey

• 1 cup Dark chocolate

• 1/4 cup Pistachios (crushed)

• Pinch of sea salt

Method

1. Line a square baking dish with parchment paper and set aside or use a silicone tray/dish.

2. In a large bowl, combine puffed quinoa, pepita seeds, chopped walnuts, buckinis, desiccated coconut, and flaxseed meal.

3. In a small saucepan, heat maple syrup and honey until it bubbles. Pour the hot syrup over the dry mixture and stir to coat evenly.

4. Transfer the mixture into the lined square baking dish and press it down firmly.

5. Melt the dark chocolate and pour it over the mixture in the baking dish. Spread it evenly. Sprinkle sea salt and pistachios over the chocolate layer.

6. Chill in the fridge for at least 45 minutes until the chocolate sets. Remove from the fridge, lift the slab out and cut into bars or squares.

7. Store the salted chocolate crunch bars in an airtight container in the fridge for up to 1 week.

   Note: You can customise this recipe by adding other ingredients like dried fruits or different types of nuts to suit your taste or whatever you have left in your pantry.