Step 1

Line 9 x 13 pan with unbleached parchment paper.

Step 2

Place dates, tahini and vanilla in food processor. Blend until it forms a paste.

Step 3

Add in uncooked quinoa, cacao powder, flax, cinnamon and salt and process until everything is well incorporated.

Step 4

Add the nuts, seeds and cacao nibs and pulse until nuts are chopped and mixture is crumbly.

Step 5

Pour mixture into prepared pan, and use hands or offset spatula to press down firmly, making sure there is a flat surface on the top.

Step 6

Place in freezer to firm up, at least one hour. If using chocolate topping: melt chocolate and drizzle over top. Place back in freezer for 15 minutes, until chocolate hardens.

Step 7

Gently remove parchment onto a cutting board and cut into squares or bars.

Step 8

Store in the fridge for up to a week or in the freezer for 3 months.