We're always on the hunt for quick and easy recipes that have minimal ingredients.

These Cacao and Quinoa Crunch bars are the perfect healthy snack, made with healthy ingredients like organic Nibbed pure cacao, creamy cashew butter, and chewy dates. This recipe will definitely leave you craving more. Plus, it's super easy to make!

The Benefits of Pure Cacao

Not to be confused with cocoa powder, which is processed at high temperatures, removing the cacao butter and often mixed with sugar and other additives. Nibbed pure cacao is minimally processed into pure grated cacao and cacao blocks, both containing the cacao butter which helps with the uptake of nutrients found in pure cacao. 

Rich in antioxidants, fibre, iron and theobromine pure cacao offers a myriad of health benefits. Here are just a few:

1. Heart Health: Cacao is packed with flavonoids, compounds that have been shown to improve heart health by lowering blood pressure, improving blood flow, and reducing inflammation.
   
   
2. Mood Booster: Ever wonder why chocolate makes you feel so good? It's because cacao contains phenylethylamine (PEA), a compound that promotes the release of endorphins in the brain, leading to feelings of pleasure and happiness.
4. Brain Power: Cacao is also rich in flavanols, which have been linked to improved cognitive function and a reduced risk of neurodegenerative diseases like Alzheimer's.
   
   
5. Nutrient Density: Despite its rich, decadent flavour, pure cacao is surprisingly low in calories and packed with essential nutrients like magnesium, iron, and fibre.

Now that we've covered the amazing benefits of pure cacao, let's get to the recipe!

Cacao Quinoa Crunch Bars Recipe

Ingredients:

• 40g Nibbed pure cacao (melted) (grated or block)
• 200g cashew butter
• 10 medjool dates 
• 50g puffed quinoa
• 3 tbsp maple syrup
• Splash of coconut milk
• Pinch of Salt

1. Prepare the Base: In a mixing bowl, combine the cashew butter, maple       syrup, a splash of coconut milk and salt. Heat until smooth and well combined.

2. Add the Crunch: Gently fold in the puffed quinoa until evenly distributed throughout the mixture. 

3. Layer the Dates: Line a baking sheet with parchment paper, then press the pitted medjool dates, squishing them together, forming a rectangular shape. Spread the cashew mixture evenly on top and place in the freezer

4. Melt pure cacao: using a ban-marie, melt Nibbed pure cacao in a bowl over hot water. Once melted, pour over the bars and sprinkle some salt over the top. 
(If you would like to add some sweetener e.g coconut sugar or maple syrup to your melted cacao, remove it from the heat beforehand as it can seize up)

5. Freeze and Enjoy: Place the baking sheet in the freezer for at least 1 hour, or until the bars are firm and set. Once frozen, chop the bars into pieces and indulge in its rich, chocolatey goodness!

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