Choc Coated Brunch Bars (Allergy Friendly)

This is a follow on post from my last one regarding my mission to create healthy nut free Paleo treats for my little lady that can be brought into playgrounds, activity centres and packed in school lunchboxes. 

This one ticks all the boxes. It is Nut Free, dairy free, grain free (quinoa is a fruit seed not to be mistaken for a grain), refined sugar free, gluten free and egg free!! 

These are just so delicious, definitely one I'll be making again. 

Ingredients (brunch bar): 

1 cup dried Organic Turkish Figs (always check the ingredients when you buy dried fruit, they often have added sugars and preservatives)

1/2 cup Unhulled Tahini (if you are not worried about nuts, almond butter or natural peanut butter would also work great)

4 tbsp pure Maple Syrup

4 tbsp boiling water

Pinch of Himalayan Salt

1.5 cups Quinoa Flakes

2 tsp Raw Cacao

Ingredients (choc frosting):

1/4 cup Coconut Oil (melted)

2 tsp Raw Cacao

1 tsp Maple Syrup

Method:

- preheat oven to 180 degrees and line a loaf tin with baking paper

- place the figs in the bowl of your food processor and process until you have a crumble consistancy 

- add in the Tahini, Maple Syrup and the boiling water (1 table spoon at a time as you process)

- once all combined add in the quinoa flakes, Raw Cacao and salt. Process until all combined and you have a sticky dough

- pour the dough into the lined tin and press down with your hands. Press the dough into the tin evenly and level out as much as you can so it cooks evenly. 

- bake for 15-20 minutes or until browned around the edges.

- (I made the mistake of waiting until these were completely cooled to cut them but they became very crumbly and messy, I recommend cutting them when still soft and warm)

- allow to cool in tin and transfer to wire cooling rack once cut. 

- combine all ingredients for the frosting in a small bowl and wait until the oil cools and thickens a little. Spread the mixture onto the brunch bars. It will harden as the oil cools and solidifies. 

This recipe made 8 large brunch bars which I then cut in half to make 16 mini bars for my little lady. 

Change up the dried fruit to create different flavours of this delicious bar. Enjoy!!

Love & Gratitude 

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