Ingredients:

  • 1.5 cups (255g) cooked quinoa, cooled
  • 1 cup (120g) vanilla or unflavored whey isolate or pea protein powder
  • 0.5 cup (60g) ground flaxseeds
  • 0.25 cup (30g) hemp hearts
  • 0.5 tsp (3g) sea salt
  • 1 tsp (2g) ground cinnamon
  • 0.75 cup (190g) creamy almond butter
  • 0.5 cup (120ml) sugar-free monk fruit maple syrup
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 cup (45g) sugar-free dark chocolate chips

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked quinoa, protein powder, ground flaxseeds, hemp hearts, sea salt, and cinnamon. Whisk to ensure no protein powder clumps remain.
  3. In a small microwave-safe bowl or saucepan, gently heat the almond butter, sugar-free syrup, and coconut oil until smooth. Stir in the vanilla extract.
  4. Pour the wet binding mixture over the dry ingredients. Fold with a spatula until the quinoa is evenly coated and the mixture holds together when squeezed. Fold in the sugar-free chocolate chips.
  5. Transfer the mixture to the prepared pan. Use a flat-bottomed measuring cup to press the mixture down very firmly into an even layer to prevent crumbling.
  6. Bake for 18–20 minutes until the edges are golden brown and the top feels set.
  7. Allow the bars to cool completely in the pan at room temperature, then refrigerate for 30 minutes before slicing into 12 bars.