Vibrant and delicious, these ‘birdseed triangles’ (as the kids call them) combine sesame and pumpkin seeds, quinoa and berries in their original, raw state for optimal nutrition.
This is a fool-proof recipe that is unbelievably quick and simple to make and – now for the best part – involves chocolate! Your kitchen assistants will be vying for the job of chief chocolate dunker.
170 g (1 ½ cups) dates, pitted and soaked
3 tbsp vanilla essence
1 tsp cinnamon
3 tbsp coconut oil
10 g (¾ cup) puffed quinoa
50 g (⅔ cup) desiccated coconut
50 g (⅓ cup) pumpkin seeds
50 g (½ cup) sesame seeds
25 g (¼ cup) goji berries
Make chocolate (use dark chocolate or reference from book).
Soak dates in hot water for 5 to 10 minutes. Discard water. Then process dates, coconut oil, vanilla and cinnamon in a food processor until you have a sticky dough.
Add puffed quinoa and all remaining ingredients by hand and press dough firmly into a lined tray.
Refrigerate for 3 to 4 hours before cutting them into individual triangles.
Dip corners into raw chocolate and let dry on a rack.
Store in an airtight container in the fridge for up to two weeks.
Recipes / Sweet
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