RECIPE BY: Vanessa Percher, Chef Veg
DRY INGREDIENTS
- 2 cups cooked white Royal quinoa, cooled
- 1 cups quinoa flakes
- 2 cups shredded coconut
- 2 tbsp of chia seeds
- 2 tbsp of raw white Royal quinoa
- ¼ cup of brown sugar
- ¼ tsp of sea salt
- ½ cup of chocolate chips
WET INGREDIENTS
- 1 cup of maple syrup
- ½ tbsp of pure vanilla extract
- ½ cup of tahini
- ¼ cup of coconut oil, melted
- ¼ cup of filtered water
Garnish:
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1 tbsp raw white Royal quinoa
- 2 tbsp of chocolate chips
INSTRUCTIONS
- Preheat oven to 350F
- Line a 12” X 10” pyrex pan with parchment paper
- In a large mixing bowl, mix the dry ingredients
- With either a stand mixer or food processor, blend the wet ingredients.
- Fold wet and dry ingredients together
- Firmly pack down dough into pyrex pan and sprinkle with garnish
- Bake 25-28 minutes and cool before serving
