My version differs quite a lot in the end I think, and I am keen to try on of the more original versions as well, but the first time I did these I went with what I had at hand, and my version has remained like that since.
Because of the quinoa the consistence is a bit different than from the raw or no-bake bars/cookies/fudges I usually make - they are a bit lighter, although still a lot to munch on. These somewhat reminds me of a "potato pastry" (perunaleivos/potatis bakelse)! This association will of course only open up to anyone here in Finland, where that is a very dense, chocolate pastry.
The actual recipe used maple syrup instead of dates but I only had the later (plus I am very fond of dates and it kind of makes the recipe a little bit healthier) and it did not have sunflower seeds, but I did not have as much almond butter as the recipe suggested plus I like the buttery texture that sunflowers get when mixed, which makes whatever it is that you are making yummier.
For the cookie-balls you will need:
1,5dl sunflower seeds
1,5 dl oats
1,5 dl quinoa
1,5 dl shredded coconut
1 dl cocoa powder
1 dl coconut oil
2 tbs nut-butter of your choice
12-14 dates
vanilla
Cook the quinoa. Mix the sunflower seeds with the oats rather smooth in a mixer. Add the dates one by one and mix to a paste. Melt the coconut oil in a pan on low heat (coconut oil melts at around +25 already) and stir in the cocoa, vanilla, coconut and cooked quinoa. Let cool for a minute or two and add this to the mixer and blend for a few seconds so that everything has mixed well. Form into desired shape with a spoon (balls,loose scoops, rolls or press out in a pan if you want to cut them into squares) in cupcake molds or in a pan covered with baking paper and place in the refrigerator for at least half and hour. I rolled my cookie-balls in coconut.
The second time I made these I forgot about the how-to and just mixed everything one by one in the mixer (the same order though, seeds first quinoa last) and it turned out really good as well.
I have done this with both peanut butter and almond butter (and the last time with no butter as I was out), so it is a matter of taste what you prefer. Also the amount of cocoa powder can be adjusted a but to your liking, I've done lighter and darker versions, and leave out the coconut if you are not a fan, perhaps add some more oats instead.
I have done this with both peanut butter and almond butter (and the last time with no butter as I was out), so it is a matter of taste what you prefer. Also the amount of cocoa powder can be adjusted a but to your liking, I've done lighter and darker versions, and leave out the coconut if you are not a fan, perhaps add some more oats instead.
I am a fan of bitter almond and added a few drops of bitter almond essence which gave me even more potato-pastry vibes!
You could manage to do these without a mixer as well - just leave out the sunflower seeds and add more nut butter instead, and mix with a fork. The cookies will turn out a bit more sticky and loose then, but we know they will taste good nonetheless!
