Instructions

• Add 1/3 cup dry quinoa and 2/3 cup water to a small saucepan. Cover, bring to a boil, reduce heat to a simmer and cook about 15 minutes or until the water is absorbed. Cool to room temperature, then refrigerate at least 2 hours or overnight.
• Remove the pits from the 12 whole dates.
• In a food processor, add the pitted dates, 1/2 cup whole almonds with skins (or the optional 1/2 cup coarse almond meal), 1/2 cup finely grated coconut, and the cooled cooked quinoa. Pulse until the mixture is well combined and begins to form a sticky mass that holds together when pressed.
• Transfer the mixture to a mixing bowl. Add water 1 teaspoon at a time (from the 2 to 3 teaspoons listed), mixing after each addition, until the mixture holds together enough to form bars (use no more than 3 teaspoons).
• Divide and shape the mixture into 14 minibars, pressing firmly to compact each bar.
• Melt 1/4 cup semi‑sweet chocolate chips in a small saucepan over low heat or in a double‑boiler, stirring until smooth. Drizzle or spread the warm chocolate over each bar.
• Refrigerate until the chocolate hardens. Store the bars in an airtight container for several days or freeze in a freezer‑safe dish.