PREP 5 mins | COOK 10 mins | FRIDGE 60 mins | MAKES 12 bars
Preheat oven to 160 ̊C.
Line 2 baking trays with baking paper, and place the almond slivers and pepitas on one tray, and the quinoa flakes on the second tray.
Place in the oven and cook for 5–10 minutes until they turn a light golden colour. Remove from oven and leave to cool for 10 minutes.
Meanwhile, place the rice malt syrup and Prana Chai in a small saucepan, and slowly bring to the boil. Turn off the heat and allow to cool for 5 minutes before straining.
In a bowl mix the coconut, salt, cardamom, dates, almonds, pepitas and quinoa together. Add the syrup mixture and melted butter to the bowl then combine.
Line a 20cm x 20cm tray with baking paper, and then press the mixture into the tray. Cover the top of the mixture with cling film and press firmly into the tray to give a nice flat surface.
Place the tray in the refrigerator and allow to set for an hour.
If you are dairy free, simply omit the butter from step 5.