Puffed Quinoa, Date and Fatso Bars

Puffed Quinoa, Date and Fatso Bars


  • 3/4 cup pitted Medjool dates
  • 1 cup Fatso peanut butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 cup puffed quinoa
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped almond


  1. Blend the dates in a food processor until they form a paste.
  2. Melt the peanut butter in a small saucepan or microwave and add it to the food processor, along with the vanilla extract, cinnamon, and salt. Pulse until well combined.
  3. Add the puffed quinoa, pumpkin seeds, sunflower seeds, and chopped almonds and pulse just until everything is combined. (Do not overmix!)
  4. Line an 8×8 baking pan with parchment paper and transfer the bar mixture into the pan.
  5. Use your hands to press the mixture down evenly into the pan.
  6. Place in the fridge to set for 2 hours. Remove and cut into bars. Store bars in a container in the fridge.

NOTES: You want to make sure your Medjool dates are fresh and sticky. If they are dry, soak them in hot water for 2 minutes, then drain and proceed with the recipe. Add any additional mix-ins you like to these. Chocolate chips, dried fruits, or nuts.



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