Quinoa Peanutty Chocolate bars

These last for weeks


Festival of lights, celebrations, fireworks, good over evil. This is one festival I look forward to very year. Diwali for me is all about family, friends and food. Remember those days as a child you would peek into the kitchen, and sneak a Barfi (Chocolate barfi, ooh I just couldn’t resist), Chakri, Bundi Ladoos, Muthiyas…without your mom noticing!!. Just the aroma of the snacks and sweets would be enough to get us drooling!!!! We have become more westernised, health conscious but our love for sweets remains the same! We can’t have Diwali without Sweets!!!

Diwali is now a fusion of traditional and modern, so I embrace this in all ways.  I always try new flavours and combinations on traditional sweets and believe me they work wonders. So if you haven’t tried giving a twist to your barfi’s its time!!! .

So, this Diwali I was in for a surprise when I got a £50 voucher from Asda and decided to head off to my local store to pick up some superfood ingredients and came up with this quick and easy recipe, which I’m sure will delight your family.

Why not gift your loved ones Quinoa Peanutty Chocolate bar?

This makes approx. 10 bars

  • 12 dates
  • 2 tsp coconut oil (330ml of CM Coconut Oil is for £2.50 in Asda’s Diwali Range)
  • 250ml crunchy peanut butter
  • 1 tsp of stem ginger – fresh ginger works wonders as well
  • 75 g of pumpkin or melon seeds
  • 40 g almonds
  • 30 g puffed/flaked quinoa or amaranth

Chocolate topping

  • 100 g dark chocolate
  • 25 g desiccated coconut


  1. Blitz the dates, roughly chop the almonds and pumpkin seeds.
  2. Heat the pan on a low heat and add the coconut oil, dates, almonds and pumpkin seeds.
  3. Stir in the peanut butter and puffed quinoa. Keep stirring till combined well.
  4. Grease a 6 x 8-inch baking tray, transfer the mixture and press down firmly and evenly.
  5. Place a small bowl with your chocolate over a saucepan with boiling water. Gently stir making sure all the chocolate melts.
  6. Pour the chocolate mixture and spread evenly and smoothly and let it set for a couple of minutes.
  7. Sprinkle the coconut once it begins to set.
  8. Leave in the fridge for an hour. Cut into 5×5 cm bars.

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