1 cup (70g) quinoa flakes
1/2 cup (90g) pitted dried dates
1/4 cup (35g) almonds
2 tablespoons almond butter (tahini or peanut butter would also work)
1 tablespoon pure maple syrup
1 tablespoon cocoa or raw cacao powder
1 tablespoon virgin coconut oil, melted
1 cup (15g) puffed millet (or you can use puffed rice)
raw chocolate, to drizzle
Toast the quinoa flakes in a frying pan over low-medium heat for a few minutes until lovely and golden. Transfer to a bowl.
Place the date, almonds, almond butter, maple, cocoa, a good pinch fine sea salt and 2 tablespoons cold water into a small food processor and blend until a rough paste forms, you may need to stop and scrape the sides down a few times.
Add the paste, puffed millet and coconut oil to the bowl of quinoa flakes and use your hands to combine well. Take tablespoonfuls of mixture and shape into cookies (or press into an oiled tablespoon measure and shake out if you want uniform cookies like the ones in the photos). Place cookies onto a tray and place in the freezer 20-30 minutes to chill. Make the raw chocolate following my instructions in this post and drizzle over the tops of the cookies (any excess chocolate can be poured into moulds and set in the freezer). Place back into the freezer to set for a few minutes before eating, or transferring to a covered container and storing in the freezer for later use.