Instructions

• Soak the dates in hot water for 5 minutes until softened. Then add to a small pot and mash with a fork.
• Add the peanut butter to the pot and place over low heat, stirring until combined. Add in the puffed quinoa, Brazil nuts, and pumpkin seeds, stirring to form a dough.
• Press the dough into a container and chill in the refrigerator for 1 hour to firm up.
• Cut into 6 even-sized bars and store in an airtight container in the refrigerator for up to 1 week.