recipes

Chocolate puffed quinoa bars with tahini and helwa tat-tork

Serves:

2025-02-07

Ingredients

45g puffed quinoa
100g almond helwa tat-tork (Camel brand)
150g toasted almonds or cashew nuts (Lamb brand)
2 tbsp tahini (Sunita)
150g dark chocolate, melted (Lamb brand)

Method

Start by placing the puffed quinoa on a baking sheet and toast in the oven at 180`c for 4-5 minutes. When ready, place into a large bowl with all the remaining ingredients and mix together well. Spoon into a lined 20cm square tin or individual moulds and allow to set.

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