1 tablespoon Vegetable oil 2 tablespoons Maple Syrup 1 cup Almond butter 1/2 cup Toasted almonds (chopped) 1/2 cup Pumpkin seeds 1 cup Puffed quinoa Kosher salt (to taste) 1 cup Dark chocolate (melted) 1/4 cup Toasted coconut
Microwave the oil, maple syrup and almond butter in a microwave-safe bowl to warm through, about 30 seconds. Give it a stir.
Add in the almonds, pumpkin seeds, quinoa and salt. Stir to combine.
Line an 8-by - baking dish with parchment paper and evenly press the quinoa mixture into the pan. Top with the melted chocolate and evenly spread over the top of the bars. Top with the toasted coconut and place in the freezer for about 30 minutes to set.
Remove from the freezer and cut into squares. Serve immediately or freeze the squares in an air tight container for up to a month.
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