FAT-BURNING DESSERTS
PREP: 30 MINUTES | COOK: 25 MINUTES | MAKES: 24 SERVINGS
¼ cup pure maple syrup
4 tablespoons coconut oil, melted, divided
1 tablespoon vanilla extract
1 tablespoon instant espresso powder
Pinch of flake sea salt, plus more for garnish
1 cup uncooked quinoa
½ cup raw cashews, roughly chopped
½ cup raw walnuts, roughly chopped
2 tablespoons hemp seeds
2 tablespoons chia seeds
2 tablespoons flaxseeds
2 tablespoons sesame seeds
5 ounces stevia-sweetened dark chocolate chips (such as Lily’s brand)
1.Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2.In a large bowl, combine the syrup, 3 tablespoons of the coconut oil, the vanilla, espresso powder, sea salt, quinoa, cashews, walnuts, and all the seeds. Mix until fully combined and then spread the mixture over the prepared baking sheet in a thin layer. Bake for 20 minutes, until golden and crisp.
3.In a double boiler, melt the chocolate chips and remaining 1 tablespoon coconut oil, about 5 minutes. Drizzle the chocolate over the seed bark in an even layer, smoothing it with a spatula. Sprinkle with sea salt and place in the fridge to set for 30 minutes. Remove and cut or break into pieces. Store in an airtight container in the fridge or freezer.
Quick Tip: Keep a bag of these tasty morsels in the freezer and reward yourself with a delightful bite of omega-3s for dessert or as a bedtime snack.
NUTRITION
Calories: 143
Fat: 10 g
Carbohydrates: 14 g
Sodium: 25 mg
Fiber: 3 g
Protein: 4 g
Sugar: 2 g
