Peanut Butter and Chocolate Puffed Quinoa Bars

Prepare an 8/8 square baking pan by oiling it with a little coconut oil.

Mix puffed quinoa, sunflower seeds, pumpkin seeds and chia seeds in a large bowl.

Gently warm honey and peanut butter together in a saucepan. Pour warmed mix over the quinoa and seed mixture and stir very well, until everything is wet.

Press the mixture very firmly into the prepared baking dish. If it sticks to your hands, wet your fingers a little.

Chill the dish for at least 2 hours or until they’re firm. You can also stick them in the freezer if you’re short on time.

Once they’re firm, cut into bars or squares. Drizzle with melted chocolate and sprinkle with sea salt. These are best kept in the fridge, they soften a little at room temperature because of the honey. You can still tuck them into a lunch box, they will just be a little softer to eat than straight out of the fridge.