Rice crispies covered in sweet caramel and milk chocolate, the infamous Toffee Crisp. Pretty much every kid’s go-to chocolate bar in the 90s (unless I’m just basing that on me and that generalisation is just a complete lie, though I’m speculating here and I’m pretty sure it’s almost true). Just the memory of that fun-time treat makes me drool.
As an adult (no I’ve not outgrown the love and cravings for this chocolate bar), I’ve managed to somehow make a healthier version that’s pretty similar with a tad more flavour dimension so I guess that’s a pretty hefty result. The popped quinoa makes the perfect replacement for the crispie rice and it’s so easy to make at home it’s crazy- pop it in the oven on a gentle heat and roast about 10 minutes, giving the tray a little shuffle halfway and that is literally all there is to it.
Makes 6-8 bars
- 150g pitted dates
- 1 tbsp vanilla extract
- 4 tbsp nut butter
- 60g cashews
- 60g walnuts
- 60g popped/toasted quinoa
- 90g protein powder
- 100g dairy-free chocolate
- In a food processor, blitz the dates, nut butter and vanilla extract until smooth and creamy.
- Fold in the nuts, quinoa pops and protein powder.
- Press into a tin and leave aside.
- Melt the chocolate and pour over the nut mix in the tin.
- Refrigerate to set for at least 2 hours.
Great thing about these bars is they can be stored in an airtight container in your cupboard rather than the fridge and have the potential to last a pretty long time- though they didn’t last long in my home!