For the Base

• 1/ 2 cup gluten free rolled oats
• 1/ 2 cup quinoa puffs
• 1/ 3 cup almonds, chopped
• 1/ 3 cup hazelnuts, chopped
• 1/ 4 cup pumkin seeds, chopped
• 1/ 4 cup flax meal
• 1 tablespoon chia seeds
• 1/ 3 cup maple syrup
• 1 tablespoon coconut oil, melted
• pinch sea salt

Method

• Step 1

  Preheat oven to 350°F. Line a 8 x 8-inch baking pan with parchment paper. Combine all dry ingredients in a large bowl. In a small bowl, whisk maple syrup and coconut oil. Pour liquid over dry ingredients and stir until completely coated. Transfer the mixture in the prepared pan and press down firmly. Bake for 25 minutes or until golden brown. Let it cool slightly before spreading the chocolate.

For the Topping

• 1 cup dark chocolate
• 1 tablespoon coconut oil
• 1 tablespoon goji berries
• 1 tablespoon pistachios, chopped
• 1 tablespoon cocoa nibs
• pinch sea salt

Method

• Step 1

  Melt chocolate and coconut oil in a double boiler. Spread evenly over the base. Sprinkle all toppings. Refrigerate for 1 hour before cutting into bars. Enjoy for breakfast or snack.