Superfood Snack Bar


  • 14 oz. cooked black beans, rinsed and drained

  • 2 eggs

  • 1/2 cup cocoa powder

  • 3/4 cup sugar

  • 1/2 teaspoon canola oil

  • 1 tablespoon soy milk

  • 1 teaspoon balsamic vinegar

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon coffee grounds, instant

  • 1/2 cup Chobani Vanilla Greek yogurt

  • 1 cup semisweet chocolate chips

  • 1/4 cup kamut, cooked

  • 1/4 cup quinoa, cooked

  • 1/4 cup red rice, cooked

  • 1/4 cup dried cranberries

  • 1/4 cup golden raisins

  • 1/4 cup dried papaya, diced

  • 1 tablespoon flax seeds

  • 2 cups white chocolate morsels

  • 1/3 cup Chobani Vanilla Greek yogurt

  • 1/3 cup evaporated nonfat milk powder

  • 1/2 cup Rice Krispies


  1. Blend the first 11 ingredients together in a blender until smooth and place in a bowl. Add half the chocolate chips. Pour the batter into a greased 9” x 9” pan. Pour the rest of the chocolate chips on top and bake in 350 degree oven for about 30 minutes.

  2. Cook the kamut, quinoa and red rice according to package instructions. When done, fold in the dried fruits and flax seeds. Spread half this mixture evenly over the yogurt brownie.

  3. For the Greek yogurt coating, put the white chocolate morsels in a bowl and melt over a double boiler. When melted, add to the Greek yogurt and milk powder and spread evenly over the dried fruit mix. Sprinkle the Rice Krispies over the top and let cool. Slice into bars.

Makes 12 servings

Recipe by Jim S., Flik Independent School Dining Cook

#vegetarian #nutfree #glutenfree #Chobanirecipecontest #snacks

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