No-Bake Nutty Fruit

By WeddingDiva

pH Balanced Snack Recipe:


Servings: 20 Bars

Ingredients

• Ingredients:
• 2 Cups puffed quinoa (see puffed quinoa recipe below)
• 1 Cup dried apricots, cut in quarters
• 1 Cup dried tart cherries (or your favorite alkalizing dried fruit)
• 1 1/2 Cups roasted almonds (you can use raw almonds if you prefer, but the bar will be less crunchy)
• 1/4 Cup chopped dark chocolate or chocolate chips
• 2 Tablespoons coconut oil
• Stevia equivalent to 2 Tablespoons of sugar
• 1/4 Cup honey (adjust to desired sweetness)
• 1/4 Cup almond or peanut butter*
• Sea Salt to taste (optional)
• Recipe is also pH balanced if you use peanut butter

Preparation

Step 1

Line an 8″x8″ pan with parchment or wax paper and lightly oil paper.
In a large bowl combine puffed quinoa, dried fruits, almonds, and chocolate. Set aside.
In a small saucepan melt coconut oil, stevia, honey, and almond butter over medium heat until oil melts, whisking until mixture is smooth. Pour over quinoa mixture and stir until completely coated.
Spread into prepared 8″x8″ pan and press firmly down. Lightly sprinkle sea salt on top of bars, if desired. Chill until firm, about 1 hour.
Lift the mixture out of pan. Cut in half, then cut into preferred bar width.
How To Make Puffed Quinoa:

Puffed quinoa is not only delicious in these Nutty Fruit Bars; it also adds alkalizing crunch to salads, yogurt, and baked goods. Sprinkle it on your favorite granola recipe or simply eat puffed quinoa as a breakfast cereal. Given its versatility, you might want to make a bit extra!

Here’s how to do it…

If your quinoa is not pre-rinsed, place 2 cups in a fine sieve and rinse under cold water until water runs clear.
Spread quinoa onto a parchment paper-covered baking sheet and allow to dry overnight, or bake in an oven on the lowest setting for about 3 hours. Stir occasionally for even drying.
Heat a heavy saucepan or skillet over medium-high heat. If you like, you can add about 2 teaspoons of oil.
Pour in half a cup of quinoa, and cover.
Shake the saucepan or skillet vigorously to prevent sticking. The quinoa will begin to “pop” as it puffs.
When popping stops, pour quinoa out onto parchment paper-covered baking sheet to cool. Repeat with remaining quinoa.
When the puffed quinoa is cool, it’s ready to use.
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