Ingredients:
1 cup @pereggourmet quinoa flakes
1 3/4 cup pecans, divided
Pinch of sea salt
2 tbsp silan (date syrup)
2 medjool dates
3 tbsp melted coconut oil
2/3 cup almond butter
2/3 cup chocolate chips
1 cup date spread mixed with 2 tbsp or of warm water (to thin) and a pinch of sea salt
2 cups unsweetened coconut flakes, processed at high speed to create “coconut butter” – I wasn’t patient enough 🙈
Directions:
Preheat oven to 350°F
In a processor, mix oats, 1 cup pecans and sea salt to form a fine meal. Add silan, dates and coconut oil and pulse until it sticks together nicely. Press into the bottom of a parchment-lined square (8×8) pan. Bake for 12 minutes.
Start layering – crust then date spread then pecans, almond butter, coconut and chocolate chips.
Bake for an additional 12 minutes.
Allow to cool and cut into squares.
Alternatively to putting chocolate chips on prior to baking, you can melt chocolate chips and drizzle melted chocolate on after cut into squares.
Erin Eats 