These chocolate quinoa crunch bars are delicious, easy to make and so satisfying! This chocolate and quinoa recipe is perfect for a healthier chocolate snack with a boost of protein!
We love pairing these chocolate quinoa bars with a cup of homemade masala chai (Indian spicy tea), our Nespresso iced coffee recipe or creamy vanilla matcha latte recipe for a super energy boost!
If you are looking for a healthier way to satisfy your chocolate cravings then you will love this recipe!
These chocolate quinoa bars have become my new favourite go-to treat when I want something sweet, crunchy and nourishing at the same time! Perfect for healthier snacking or dessert!
The best part – these are so simple to make!
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Why this Recipe Works
- No added refined sugar – these bars are a great option for a refined sugar-free snack.
- Fudgy, nutty and delicious – these are made with our healthy homemade chocolate recipe, which gives these bars a slightly fudgier texture. This perfectly complements the toasted quinoa.
- Healthier option – these bars are made with raw ingredients including cacao powder and quinoa. Cacao powder is a source of antioxidants, vitamins and minerals. Plus, quinoa contains nutrients including protein, fiber, folate and antioxidants.
- Two recipe options – this post gives you two options to make these bars. You can make these bars from scratch using raw and natural ingredients (for an extra boost of nutrients). This post also gives you a quicker option to make these bars (if preferred) - using store-bought chocolate and puffed quinoa.
Ingredients You'll Need
- Quinoa: You can use store-bought puffed quinoa or make your own popped quinoa at home. This recipe includes instructions to make toasted quinoa. Quinoa brings a nuttiness and crunch to these bars.
- Coconut oil: Forms the base of the homemade chocolate for a smooth and fudgy texture.
- Cacao powder: for a rich chocolate flavor.
- Milk powder
- Maple syrup: look for grade A maple syrup which has no added sugar.
See recipe card for a full list of quantities.
Note: you can also use store-bought chocolate instead.
Substitutions and Variations
- Use Store-bought chocolate: If you prefer a quicker version, use 115g of your favorite sugar-free chocolate instead of making it from scratch.
- Puffed quinoa: You can also use store-bought puffed quinoa instead of popping quinoa if preferred. This will give the bars more of a crunchier and airier texture. Use ¾ cup of puffed quinoa instead.
- Nuts: For extra crunch and a nuttier flavor, add in chopped nuts including hazelnuts, peanuts or pistachios.
- Extra fudgy: Add a spoon of nut butter to the chocolate mixture for a richer, fudgier bar, including hazelnut butter or peanut butter (like our chocolate peanut butter tartlets recipe and chocolate hazelnut tartlets recipe).
- Pumpkin spice chocolate quinoa bark: add pumpkin pie spice for a delicious and festive twist!
How to Pop Quinoa
Note: You can skip this section if you are using store-bought puffed quinoa.
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Step 1: Rinse quinoa. Place the quinoa in a fine-mesh sieve and rinse under cold running water. Rub the quinoa to rinse thoroughly.
Step 2: Moisten and soak in water. transfer the rinsed quinoa into a medium bowl with water. (2 cups of water for every ½ cup quinoa).
Step 3: Heat a small/medium pan on medium-high heat and place one spoon of moistened quinoa into the pan, spread out into a single layer.
Step 4: Toast the quinoa in batches. Once the water starts to evaporate, add the quinoa in small batches and toast for a few minutes, stirring constantly, until it pops and crackles, turning slightly golden in color. Once toasted, you will also notice a nutty aroma. Repeat for the remaining quinoa and transfer into a plate.
How to make Chocolate Quinoa Crunch Bars
Step 5: Make the Homemade Chocolate. melt the coconut oil and sift in cacao powder and milk powder. Mix to combine, then add the warmed maple syrup and stir again. (If you are using store-bought chocolate, then instead melt 115g chocolate into a bowl).
Step 6: Stir the popped quinoa into the bowl of melted chocolate. Mix to combine until the quinoa is evenly coated with chocolate.
Step 7: Spread and freeze. Spread the mixture evenly across a lined baking-tray to form a chocolate bark. Place the tray in the freezer and let it set for at least 30 minutes, or until the chocolate is firm.
Step 8: Cut, serve and enjoy. Remove from freezer and cut into bars or squares. Allow these bars to sit at room temperature for 5-15 minutes before digging in for the best texture! Enjoy!
Expert tips
- Rinse the quinoa: If popping your quinoa, make sure to rinse the quinoa thoroughly. This helps remove saponins (a natural coating) which can give a bitter taste to quinoa.
- Pop quinoa in single layers: when popping the quinoa, add in single layers into the pan to help evenly toast the quinoa.
- Spread evenly: Ensure an even layer when spreading the chocolate mixture on the tray to make cutting the bars easier and more uniform.
How to Serve These Chocolate Quinoa Crunch Bars
Serve these chocolate quinoa crunch bars as great snack, dessert or energy boost. Enjoy with a glass of milk or freshly prepared juice like our fresh apple, carrot and orange juice or easy mixed berry smoothie recipe!
For a chocolate feast, these chocolate quinoa bars also go well with our 5-ingredient chocolate and peanut butter fudge recipe and easy chocolate granola clusters recipe!
Recipe FAQs
Coconut oil is key for the texture and flavor of the homemade chocolate. If you prefer, you can use store-bought chocolate instead.
Store them in an airtight container in the freezer. They can last for up to 3 months.
Yes – the ingredients in this recipe, including quinoa, are all naturally gluten-free. Always be sure to double check labels of ingredients to make sure no gluten cross contamination during manufacturing.
Yes - if you use a plant-based milk powder or vegan chocolate, these bars can be made vegan-friendly!
Suggested Drinks with Chocolate Quinoa Bars
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Chocolate Quinoa Crunch Bars
Ingredients
Quinoa:
- ½ cup quinoa (rinsed, drained and then soaked in 2 cups water)
Homemade Chocolate:
- 40 g coconut oil
- 20 g cacao powder
- 28 g milk powder
- 34 g maple syrup (gently warmed in the microwave for 20 seconds)
Quicker version:
- ¾ cup store-bought puffed quinoa
- 115 g melted sugar-free chocolate
Instructions
Popping Quinoa (skip if using store-bought puffed quinoa):
- Rinse ½ cup quinoa in a fine-mesh sieve under cold water.
- Soak in 2 cups of water to keep moistened while toasting.
- Heat a pan over medium-high heat and toast small batches of the quinoa, stirring constantly until it pops, turns golden and emits a nutty aroma. Transfer onto a plate and set aside.
Making Chocolate Quinoa Crunch Bars:
- Make homemade chocolate by melting coconut oil, then sifting in cacao powder and milk powder. Once mixed add in the warmed maple syrup and mix again. Alternatively, melt store-bought chocolate in a bowl.
- Stir in the popped/puffed quinoa, ensuring evenly coated.
- Spread the mixture onto a lined tray and freeze for at least 30 minutes until firm.
- Cut into bars or squares, let sit at room temperature for 5-15 minutes, and enjoy!
Notes
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- Rinse the quinoa: If popping your quinoa, make sure to rinse the quinoa thoroughly. This helps remove saponins (a natural coating) which can give a bitter taste to quinoa.
- Pop quinoa in single layers: when popping the quinoa, add in single layers into the pan to help evenly toast the quinoa.
- Spread evenly: Ensure an even layer when spreading the chocolate mixture on the tray to make cutting the bars easier and more uniform.
Sonia
You will love these chocolate quinoa crunch bars if you are looking for a healthy and tasty sweet snack with protein!