I had some puffed spelt that had been in the pantry for a few months and I wasn’t sure what to do with it, so was looking for ways to get rid of it quickly. My plan didn’t entirely work because while I got rid of it quickly, I now need to buy more because this recipe is a winner. I’ve made it four times this month already! I have a feeling I’ll be making it many more times.
If you don’t have puffed spelt on hand or you would like to make it gluten free, you could substitute something else puffy, like puffed rice.
1 cup puffed spelt
1/2 cup sesame seeds
1/2 cup pumpkin seeds
1/2 cup dessicated coconut
1/2 cup chopped hazelnuts
1/2 cup chopped almonds
1/2 cup chopped dried apricots
1/2 cup tahini
1/2 cup raw honey
1/2 cup ground flaxseeds (or LSA)
Dark chocolate to coat or drizzle.
Decent size pinch of Himalayan or Celtic Sea salt
Warm the honey and tahini gently then add to a bowl which contains all the other ingredients. Press into a slice tray and refrigerate. Melt chocolate and cool slightly before drizzling over the mixture. Cut into bite-sized rectangles and return to the fridge.
I keep mine in the freezer and like to eat them frozen. You can add as much chocolate as you like, from a light drizzle to a full layer (or fully coat them top and bottom if you’re so inclined!) I use at least 70% dark chocolate or even up to 85% in order to get lots of antioxidants.
This is a great lunchbox snack (unless your school has a no nut policy) and great to keep on hand when you’ve got the munchies and want something nutritious and satisfying to eat. Did I mention it’s delicious?