Cacao BOOM Bars

**Cacao BOOM Bars**

Ingredients (8x Serves):
55g White Quinoa.
55g Raw Buckwheat.
30g Coconut Chips.
40g Pumpkin Seeds.
75g Dried Cranberries.
30g Sunflower Kernels.
1 Tbsp Black Chia Seeds.
125g Rice Malt Syrup.
60g Extra Virgin Coconut Oil.
2 Tbsp Hulled Tahini.
30g Chocolate Cinnamon Scroll Dust Physique Seasoning.

Macros (Per Serve):
Protein = 7.1g
Carbs = 31.5g
Fats = 19.9g

Total Calories = 339 Cals.


Grease the base and sides of a straight-sided loaf pan and line with baking paper, allowing the edges of the paper to overhang.

Heat a large saucepan over medium-high heat. Add the buckwheat. Cook, stirring regularly, for around 60 seconds. Add the white quinoa. Cook, stirring regularly, for 1-2 minutes or until the quinoa is toasted and aromatic. Transfer to a small bowl, set aside allow to cool.

Add the coconut chips, pumpkin seeds, chia seeds, dried cranberries and sunflower seeds to the white quinoa mixture. Stir to combine all ingredients.

Cook the rice malt syrup, extra virgin coconut oil and tahini in a heatproof bowl over a saucepan of just simmering water (not letting the bowl touch the water), stirring until a smooth texture is acheived. Add the Chocolate Cinnamon Scroll Dust Physique Seasoning. Cook, stirring regularly, until oil and chocolate cinnamon scroll mixture thickens and comes together. Add to the quinoa mixture. Stir until a well combined mix is formed. Spoon mixture into prepared loaf pan. Smooth the surface on top, pressing firmly. Place finished product in the fridge for at least 4 hours or until nice and firm. Cut into 8 bars. Dust with extra Chocolate Cinnamon Scroll Physique Seasoning if you desire. Store in an airtight container in the fridge for up to 2 weeks!

Enjoy! 🙂

Jarrod Carmody.
Physique Chef.

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