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Quinoa Crispies

An incredible recipe from the #DessertFirst superfood kitchen companion book by @amonkii and @nicksfit. These crispies are great for all those Summer adventures and travels that await you, or if you are just on the go and need some immediate magic in your mouth.

1 1/2 cups oats
2 cups toasted quinoa
1 tbsp. tocos
1 tbsp. cordyceps
1/4 tsp. Omica Organics Vanilla Stevia
1/4 tsp. salt
1/4 cup almond butter
2 tbsp. coconut butter,melted
2 tbsp. coconut oil, melted
1/4 cup + 1 tbsp. coconut palm nectar
1/4 cup coconut butter
1 tbsp. coconut oil
1/4 cup freeze-dried strawberries

  1. Line 8x8 pan with parchment paper.
  2. Add oats to processor and process until flour.
  3. Add dry ingredients and pulse until evenly mixed.
  4. Move dry mixture from food processor into large bowl.
  5. Add almond butter, melted coconut butter, melted coconut oil and coconut palm nectar into dry ingredient bowl. Mix by hand until thoroughly combined.
  6. Lick fingers.
  7. Press mixture even and firmly into 8x8 pan. Set in fridge to set while making frosting.
  8. Melt coconut butter and oil using double-boiler.
  9. Powder freeze dried strawberries using coffee grinder or mortar and pestle.
  10. Add powdered strawberries to coconut butter and oil. Mix well.
  11. Remove quinoa crisps from fridge and pan. Place on cutting board and cut into 1 by 4 inch slices using ruler.
  12. Drizzle frosting onto bars using spoon. Place in fridge to set.
  13. Enjoy!

    Lasts 1-2 weeks

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