Step 1

Add quinoa and water to a small sauce pot, cover it, and bring it to a boil. Reduce the heat to a simmer and cook for approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate for at least 2 hours or overnight.

Step 2

Using a food processor or high-powered blender, add dates and pulse until they form a ball. Remove dates and place in a medium mixing bowl. Add almonds to the food processor and pulse until finely minced. Be careful not to process the almonds too long or they will turn to almond flour.

Step 3

Add the dates, almonds, peanut butter, and chilled quinoa to the food processor and pulse until the ingredients are well combined. Return the ingredients to the mixing bowl, shape into six 2-inch x 1-inch bars, about 1-inch thick.

Step 4

In a small saucepan, add chocolate chips and honey and melt the mixture over low heat or in a double boiler. Evenly spread a thin layer of chocolate over the top of each protein bar, return to the refrigerator, and allow the chocolate to harden. Bars can be stored in an airtight container for several days.

Step 5

Optional: omit the honey and add chocolate chips to the food processor when adding the quinoa.