I got this recipe from one of my favorite websites-skinnyms.com. I simplified it a little for you. I also like to add an almond on top of chocolate to add a little decoration.
Yields: 14 mini bars or balls | Serving Size: 1 mini bar | Calories: 94 | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 3 | Cholesterol: 0 | Carbohydrates: 10 g | Sodium: 2 mg | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 2 g |
1 cup cooked quinoa
2/3 cup water
12 whole dates, no sugar added
1/2 cup whole almonds with skins
1/3 cup grated coconut (unsweetened), I used freshly grated coconut
2 – 3 teaspoons water
1/4 cup dark chocolate chips, for GF chips use Enjoy Life Chocolate Chips
Using a food processor, add dates and pulse* until they form a ball. Remove dates and place in a bowl.
Add almonds to the food processor and pulse* until finely minced. Be careful not to turn the almonds into mill.
Add dates, almonds, coconut and quinoa to the food processor and pulse* until ingredients are well combined.
Return ingredients to the mixing bowl, and add one teaspoon of water at a time, until mixture holds together. Shape into 14 – mini bars or balls.
In a small saucepan, add chocolate chips and melt over low heat or in a double-boiler. Drizzle warm chocolate over the top of each bar. Refrigerator and allow chocolate to harden. Bars can be stored in an airtight container for several days or frozen in a freezer safe dish.
*important to use pulsing technique to get just the right texture and hold to the bars.
Read more at http://skinnyms.com/skinny-mini-desserts-quinoa-almond-joy-bars/#ihwui7m7zvzVFtJg.99