Chocolate Puffed Quinoa Bars
These Chocolate Puffed Quinoa Bars are a healthier treat, made without refined sugar and held together by whole dates, which add a delicious caramel flavor. Using puffed quinoa keeps these bars gluten-free, and they are also oil-free.
The bars take about ten minutes to prepare and then need half an hour in the freezer to set. They are no-bake and incredibly simple to make. For a chewy chocolate bar, try storing them in the freezer. They’re so good!
Enjoy!
xoxo
SiLLibake
Chocolate Puffed Quinoa Bites
These Chocolate Puffed Quinoa Bars are a chewy, no-bake treat naturally sweetened with dates and packed with rich chocolate flavor.
Chocolate Puffed Quinoa Bars:
Comparison to Rice Crispy Squares
If you enjoy rice crispy squares, you’ll love these puffed quinoa bars. They’re not as crispy, but they have a similar concept. Puffed quinoa is naturally softer, so these bars are on the chewier side, especially with the dates.
Why You Should Try This Recipe
These bars are chocolatey, chewy, and just sweet enough, making them one of my favorite healthy-ish desserts. I make them whenever I find puffed quinoa on sale because they’re so easy and delicious.
Key Points:
Only nine ingredients: Including salt, this recipe uses just seven ingredients.
Naturally sweetened: Dates are the only sweetener, and with cocoa instead of chocolate, all the sugar comes from whole fruits, adding extra fiber.
No food processor needed: While a food processor makes it easier to blend the date mixture, you can also make these by hand.
Ingredient Notes and Substitutions:
Dates: Any type of very soft dates will work. I typically use deglet noor, but medjool dates are also great.
Nut or seed butter: Peanut butter is my go-to, but sunflower seed butter is a great nut-free option. Hazelnut butter can give a Nutella-like flavor.
Non-dairy milk: Almond milk is my preference, but any non-dairy milk will work. Canned coconut milk makes the bars richer.
Cacao or cocoa: Both work, but avoid hot cocoa mix (it has added sugar and milk powder). Cacao is a bit more bitter, while cocoa is slightly sweeter.
Cinnamon: Optional but adds a nice flavor.
Vanilla: Helps to balance out the flavors, especially when strong ingredients like cocoa or nut butter are used.
Chocolate: I prefer a semi-sweet chocolate, the bars are not overly sweet. I feel the bars need a semi-sweet chocolate instead of dark chocolate, but feel free to use what you love.
Coconut Oil: I like to add this to the chocolate for that beautiful shine.
Step-by-Step Instructions:
Blend: Mix dates and nut butter to form a rough paste. Do not add milk yet!
Mix Remaining Ingredients: Blend milk, cocoa, vanilla and cinnamon into a smooth paste. Adding milk later prevents the date pieces from causing an explosion.
Combine with Quinoa: Using your hands, mix the date paste with puffed quinoa until well combined.
Press into Tin: Firmly press the mixture into a lined tin
Melt Chocolate: I feel that the chocolate layer gives these bars a necessary richness, like a candy bar.
Recipe Notes:
Finding Puffed Quinoa: Available online, in health food stores, GF sections, or baking supplies aisles in grocery stores.
Blender Option: If using a high-powered blender, blend all ingredients (except quinoa) at once.
No Blender or Processor: Mash dates by hand and mix with other ingredients using a fork. Soak hard dates in hot water for an hour before starting.
Tin Size: Since the bars aren't baked, any form will do. A loaf tin works well.
Storage:
Refrigerator: For softer bars, store in a sealed container in the refrigerator for at least three days.
Freezer: These bars are best frozen. Store in an airtight container in the freezer for up to three months and eat straight from the freezer.
Chocolate Puffed Quinoa Bars:
Yield 16 Squares
Prep: 10 min
Freezer Time: 30 min
Chocolate Puffed Quinoa Bars
These Chocolate Puffed Quinoa Bars are a delightful, no-bake treat, perfectly chewy and naturally sweetened with dates, offering a rich chocolate flavor and a healthy twist on your favorite crispy snacks.
Ingredients:
· 3 cups puffed quinoa
· ½ cup soft dates, pitted
· ½ cup runny nut or seed butter ( used peanut butter)
· ½ cup non-dairy milk
· ¼ cup cocoa powder
· 1 tsp vanilla extract
· ½ teaspoon cinnamon
· ¼ – ½ teaspoon sea salt*
· ¾ cup semi-sweet chocolate chips
· 1 tsp coconut oil
· Flaky sea salt (optional)
Directions:
Line a 20cm (8 inch) square baking tin or loaf pan with parchment paper and set aside.
2. First, add the puffed quinoa to a large bowl.
3. In the bowl of a food processor fitted with the blade attachment, add the dates and nut butter and mix on high speed until a rough paste forms.
4. Add the milk, cocoa powder, vanilla, cinnamon, and salt. Blend again until smooth.
5. Add the date mixture to the quinoa puffs and mix until combined. I suggest you use your hands to fully mix.
6. Press the bar mixture into the lined baking tin. Use damp hands to really press it in and try to make it as even as possible. Set aside.
7. Using a double boiler, melt your chocolate chips & coconut oil, then pour over your quinoa bars, cover the entire surface. I like to sprinkle flaky sea salt all over.
8. Place the baking tin in the freezer for 30 minutes, or refrigerate for a couple of hours, before cutting into 16 squares.
STORAGE:
These are best stored in a sealed container in the freezer for up to 3 months.
Inspired by: occasionallyeggs.com