• 1 taza de almendras (100 gr).
  • 1 ½ de nueces (100 gr).
  • ¾ taza de ciruelas deshidratadas sin carozo (40 gr).
  • 2 cucharadas de cacao en polvo (10 gr)2 cucharadas de miel (30 gr).
  • 7 unidades galletas integrales sin azúcar molidas.
  • Para decorar: quinoa inflada y chocolate de leche.


  • Grind wholegrain biscuits to powder, add nuts, plums, honey and cocoa, grind with the processor.
  • Put in a mold covered with alusa paper, crush to form a triangle.
  • Refrigerate for 30 minutes. Then cut the bars of the desired size.
  • Finish by brushing the surface with melted milk chocolate and put inflated quinoa on the surface to decorate.

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