Ingredients :

• Medjool Dates — They act as a natural glue — they are what hold everything together. Get Medjool specifically, not Deglet Nour which are too dry and don’t blend well. Once soaked for 10 minutes in very hot water, they turn into a dark brown paste, almost like a thick caramel. This is what gives the bars their characteristic chew.
• Raw Quinoa (uncooked) — The real stroke of genius in the recipe. We don’t cook it — it goes directly into the mix as is, and the oven will toast it lightly. It takes on a golden beige hue and a texture that slightly crunches under the tooth, contrasting with the softness of the dates. Any classic white quinoa will do.
• Almond Butter — It provides the fatty binder and richness in the mouth. Whole almond butter, with the skin, gives more flavor than the white version. If you don’t have any on hand, peanut butter works very well — the bars will be a bit more indulgent, less neutral.
• Old-fashioned Rolled Oats — Get the large flakes, not instant oats. Instant ones are too thin and give a mushy texture once cooked. Large flakes keep a real chew and structure the bar well.