MATCHA RASPBERRY QUINOA SQUARES
Matcha is high in antioxidants which have positive effects on cells, cholesterol, blood pressure, brain function, and gut health. These promising health benefits paired with a fresh raspberry flavor and the crispness of puffed quinoa create a delicious texture worthy of your next snack, or mini-meal. It’s simple to assemble and a wonderful source of slow-release energy our body thrives on.
Ingredients
Makes about 35 small squares
- 12 Medjool dates
- 2 tablespoons matcha powder
- 2 tablespoons raspberry powder
- 1 cup oats
- 2 tablespoons cacao nibs
- 1 tablespoon sunflower butter or tahini
- 1 teaspoon vanilla
- 1 cup puffed quinoa cereal
Instructions
- In a blender cup or food processor, add dates, matcha, raspberry, and oats. Blend until well incorporated.
- Transfer contents to a large bowl. Add cacao nibs, nut butter, and puffed quinoa. Mix all ingredients (using your hands works best).
- Transfer the mixture to a parchment-lined baking dish (8x8), and evenly distribute while pressing down to form a uniform square. Refrigerate for 20 minutes. Remove the parchment paper from the dish and use a knife to cut it up into squares. Store in an air-tight container and refrigerate or freeze for best results.