Chocolate, Pistachio & Cranberry Bars (gf/df)

Chocolate and pistachio and cranberries OH MY! These bars may look complicated, but they come together in a snap, no baking required.

Happy New Year! I have been formulating these chocolatey bars since the summer and have finally come up with a recipe and some photos that I am happy to share with you all. They are sweetened with dates (and a touch of maple syrup) and are gluten (and dairy) free for all my gluten intolerant friends out there (you know who you are- S you have to try these ASAP!).

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Filled with cocoa, dates and coconut oil, they pack in mega flavour. The nuts and cranberries on top add a lovely pop of colour.

If you don’t know where to find quinoa or millet puffs- check your local bulk food store. I have also found them as packaged cereals in the organic or natural food section of some grocery stores. I sometimes add them to my muesli of breakfast cereal for a puffed rice type effect.

Chocolate, Pistachio & Cranberry Bars (gf/df)

Print Recipe
Serves: 8

Ingredients

  • 1 1/4 cup quinoa puffs or millet puffs
  • 1/4 cup roasted mixed seeds/nuts (you can use any combination of sunflower seeds, pepitas, sliced almonds, chopped hazelnuts/pistachios)
  • 3 tbsp unsweetened cocoa powder
  • 4 medjool dates (pitted) OR 12 pitted dates (soak in hot water to soften)
  • 2 tbsp maple syrup OR honey OR agave OR brown rice syrup
  • 1/4 cup coconut oil
  • Topping:
  • ~3 tbsp dried cranberries (chopped)
  • 1/4 cup shelled pistachios, chopped (or hazelnuts)

Instructions

1

In a mixing bowl, combine the puffs and roasted mixed seeds/nuts. Set aside. Line a ~5x9 inch baking dish or bread pan with waxed paper. (if you only have an 8x8 inch Pyrex, you can just double the recipe to fill it enough!). Lightly oil the waxed paper with coconut oil.

2

In a saucepan over medium heat, melt the coconut oil. Add the maple syrup and cocoa powder and stir until well combined. Drain the dates and add to the cocoa mixture. Blend in a small food processor, or use a mortar and pestle or spatula to form a paste with the dates and cocoa.

3

Mix the cocoa paste in with the puffs with a spatula or wooden spoon until well combined. Pour the mixture into the prepared dish and flatten into the corners. You may need to cover the top with more waxed paper and use another dish to compress the mixture into the dish.

4

Press the cranberries and pistachios into the top of the bars. Refrigerate for 2 hours before removing from dish and cutting into bars.

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