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If you prefer you can call us on +61 2 6685 7974.

 

2 Lawson Street
Byron Bay, NSW, 2481
Australia

+61 2 6685 7974

LOVE BYRON BAY ....SPECIALISTS IN INTERNATIONAL AND LOCAL CHOCOLATE.

Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 

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Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Choc Recipe : Toasted Quinoa, Dried Fig & Dark Chocolate Granola Bars

Alison Campbell

Happy New Year to all our lovely Love Byron Bar customers! You're probably all in the thick of healthy post-festive season diets so we thought we'd hit you up with these yummy superfood bars - crammed full of pumpkin seeds, sunflower seeds, flax, chia, quinoa and oats! A perfect energy bar for after an early morning beach workout. Enjoy. :)

Ingredients

1/2 cup old fashioned rolled oats
1/2 cup uncooked quinoa
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/2 cup organic or homemade sunflower butter
1/3 cup honey (or coconut palm syrup if vegan)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup flaxseed meal
1 tablespoon chia seeds
1/2 cup dried figs, coarsely chopped

1 tablespoon dark chocolate chips

Method

Preheat oven to 325 degrees. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.

While quinoa and oats are toasting, add sunflower butter, honey, vanilla, cinnamon and sea salt to medium saucepan over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal, dried figs and chia seeds.

Line an 8x4 or 9x5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly. Next melt chocolate chips for 20 seconds over low heat in a saucepan. Drizzle over bars. Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into 10 bars. Store bars in the fridge. Enjoy!

Makes ten bars.

Source: ambitiouskitchen.com