EASY PUFFED QUINOA CHOCOLATE BARS
These Easy Puffed Quinoa Chocolate Bars are made with just 4 simple ingredients and require no baking! A healthier take on crunchy chocolate bars, offering a delicate crunch reminiscent of a Nestlé Crunch bar, but lighter with a gentle chew.
Make a batch of these quinoa bars ahead of time and enjoy a wholesome, homemade treat all week long!
Looking for more easy desserts? Try my Healthy Chocolate Mousse Bars OR this easy Banana Blackberry Oatmeal Muffins recipe!
A foolproof homemade treat that doubles as an easy dessert and a smart snack!
No bake, no fuss – just melt, stir and let the fridge or freezer do the rest!
What Makes This Easy Puffed Quinoa Chocolate Bar Recipe Special
These bars are quick to assemble, no bake and give you a lighter, wholesome alternative to typical store-bought chocolate bars.
What are Puffed Quinoa Chocolate Bars?
A simple homemade chocolate bar made with puffed quinoa (or quinoa puffs) coated in a rich dark chocolate mixture. Once chilled, they firm up into bars with a delicate crunch and gentle chew – packed with antioxidants, healthy fats, and plant-based protein in every bite!
Are Puffed Quinoa Bars healthy?
Yes. Quinoa provides essential amino acids for a natural energy boost, while nut or seed butter adds healthy fats to help balance blood sugar. A little coconut oil gives a smooth finish, and dark chocolate adds antioxidants, minerals, and a deep, rich flavor. Just keep in mind the health factor depends on the chocolate you choose, as many contain added sugar.
Do they taste like Nestlé Crunch bars?
Not exactly. These quinoa bars don’t have the hard snap of a Nestlé Crunch bar. Instead, they offer a lighter, more delicate crunch that softens into a gentle chew, giving a different but equally satisfying chocolatey bite!
Recipe Ingredients
What you’ll need to make these delicious no bake Healthy Puffed Quinoa Chocolate Bars:
Ingredient Notes and Substitutions
These homemade puffed quinoa bars come together with four simple ingredients giving you rich dark chocolate flavor, a delicate crunch and a boost of healthy fats and essential amino acids in every bite!
- Dark chocolate is the star here. I like using Callebaut 811 Dark Chocolate Callets – they’re rich in cocoa butter, melt smoothly, set with a glossy finish, and deliver a deep, balanced flavor. They do contain sugar, so if you’d like less sweetness, try a 70%+ dark chocolate bar for more antioxidants and less sugar. For a truly sugar-free option, look for chocolates sweetened with monk fruit, stevia or erythritol. And if you need this recipe to be 100% dairy-free and vegan, check the label carefully – many couverture callets and bars with 70%+ cocoa are naturally dairy-free, but it’s always best to be sure.
- Coconut oil helps the chocolate mixture melt smoothly, set firmly, and gives the bars a glossy finish. Other oils like avocado or olive oil can be used in a pinch, but they won’t help the bars set firmly and will add a slight flavor. Cacao butter is the best alternative for a firm set and subtle chocolate aroma, while ghee or butter add richness but leave the texture slightly softer.
- Almond butter adds creaminess, a boost of healthy fats, and a subtle nutty flavor that balances the sweetness of the chocolate. It also helps bind the chocolate mixture so the bars hold their shape. You can swap it with peanut butter, cashew butter, or hazelnut butter, or use tahini or sunflower seed butter for a nut-free option.
- Puffed Quinoa (also called quinoa puffs) gives these bars their delicate crunch with a gentle chew. You can usually find it in health food stores or the organic section of your grocery store. It can also be swapped with puffed amaranth, which has a nuttier flavor and similar nutrition. Another option is puffed rice, though it isn’t as nutrient-dense as quinoa.
WATCH HOW TO MAKE IT!
How To Make Easy Puffed Quinoa Chocolate Bars Step-By-Step:
Here are some quick visual instructions. The full instructions with the exact ingredients and process are printable in the recipe card below!
For the NUTTY BASE LAYER:
Step 1: Melt dark chocolate with coconut oil in the microwave in 20-30 second bursts until fully melted. Then stir through some almond butter or a nut or seed butter of your choice.
Step 2: Pour the puffed quinoa into the chocolate mixture and fold it through with a spoon until all the puffs are evenly coated.
Step 3: Spoon the coated puffed quinoa mixture into silicone moulds (or spread in a baking tin lined with parchment paper) and smooth the top with the back of a spoon. Chill in the fridge for 3-4 hours, or place in the freezer for about 2 hours to firm up faster. Once set, carefully lift out of the tin or pop from the moulds.
Variations & Add-Ins
Here are a few simple ways to switch up your Quinoa Bars:
- Chocolate quinoa bites or crisps: Use mini moulds for bite-sized treats or spread the mixture thinner for crisp-style bars.
- Nut and seed mix-ins: Stir in chopped nuts or sprinkle in sunflower seeds or pumpkin seeds for extra crunch.
- Flavor boosters: Add vanilla extract, a pinch of sea salt, or espresso powder to enhance the dark chocolate.
- Nut-free option: Swap almond butter for tahini, a creamy seed butter full of healthy fats.
- Sweeter finish: Use milk chocolate for a softer flavor (though it has less antioxidants than rich dark chocolate).
- Texture twist: Mix in some puffed amaranth with the puffed quinoa for a nuttier flavor and unique bite.
Tips for Perfect Puffed Quinoa Chocolate Bars
- Melt slowly: Overheating can cause the chocolate to seize (turn thick and grainy).
- Avoid water: Even a drop of water or steam will cause chocolate to clump.
- Line the tin: Use parchment paper or silicone moulds for easy removal.
- Smooth finish: Tap moulds on the counter to release air bubbles, if any.
- Clean cuts: Slice with a warm knife.
- Stay crisp: Store in an airtight container to keep that delicate crunch.
How to Store Easy Puffed Quinoa Chocolate Bars
- Fridge: Store the puffed quinoa chocolate bars in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze the quinoa chocolate bars for up to 2 months.
- Before eating: If frozen, let bars sit at room temperature for 5-10 minutes to soften slightly.
- Best results: Keep chilled as they lose crispness if left out too long.
How to Puff Your Own Quinoa
If you can’t find ready-made quinoa puffs, it’s simple to make them at home with raw quinoa and a hot pan.
(If your quinoa isn’t pre-rinsed, place it in a large bowl of water, swirl it around, then carefully pour off the water. Repeat 2–3 times until the water runs clear. Drain well and dry thoroughly by either spreading on a towel to air-dry or lightly toasting it in a pan over low heat until all moisture is gone. Any leftover water will stop it from puffing.)
- Preheat a skillet: Place a clean, dry pan over medium heat.
- Add raw quinoa: Sprinkle in a few tablespoons at a time, just enough to cover the base of the pan.
- Listen for the pops: Within 1–2 minutes you’ll hear tiny popping sounds, like mini popcorn. The quinoa will turn slightly golden.
- Remove quickly: Once popped, pour into a bowl and repeat with the next batch.
Pro Tip: Puff in small batches and keep the pan moving. Quinoa burns fast and once the popping slows, it’s ready.
Note: Unlike popcorn, puffed quinoa doesn’t expand much. The grains stay small but develop a light, toasty crunch.
Easy Puffed Quinoa Chocolate Bars FAQ
No. Since these bars are stored in the fridge or freezer, the chocolate sets firm and glossy without tempering. Tempering is only useful if you want a shelf-stable bar with a professional snap, but it’s not necessary here.
Yes. You can swap quinoa for puffed rice, though it isn’t as nutrient-dense and gives a lighter, crispier texture. Another option is puffed amaranth, which has a nuttier flavor and similar nutrition to quinoa.
They can be. Packed with protein, healthy fats, and antioxidants, these bars can be a wholesome choice. The key is the chocolate – choose dark chocolate that’s low in added sugar (or sugar-free) for the healthiest version.
More Dessert Recipes You’ll Love!
I hope you enjoyed these Easy Puffed Quinoa Chocolate Bars! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts!
Easy Puffed Quinoa Chocolate Bars
Ingredients
- 200 g dark chocolate chips (I use Callebaut 811 couverture. Choose 70%+ for less sugar, or a sugar-free option sweetened with monk fruit, stevia, or erythritol).
- 1 tsp coconut oil
- 1 tbsp almond butter Swap for cashew butter, hazelnut butter, peanut butter OR tahini for a nut-free option.
- 1 cup (50g) puffed quinoa aka quinoa puffs I use store bought. (If you can’t find it, jump to the ‘How to Puff Your Own Quinoa’ section in this post using the Table of Contents for easy instructions).
Instructions
Melt the Chocolate
- Combine dark chocolate chips and coconut oil in a heatproof bowl. Melt in the microwave in 20-30 second bursts, stirring between each round until smooth, OR use the double boiler method: place the bowl over a pot of gently simmering water (without the bowl touching) and stir until glossy.Pro Tip: Melt chocolate slowly and keep water out, even a drop can cause it to seize!
- Stir in the almond butter until fully combined into a smooth chocolate mixture. If it’s too firm, warm a spoonful in the microwave for about 5–10 seconds before adding.
- Add the puffed quinoa and gently fold through with a spoon until evenly coated.
- Spoon the mixture into silicone moulds or spread in a baking tin lined with parchment paper. Smooth the top and tap to release any air bubbles.
- Chill in the fridge for 3-4 hours, or place in the freezer for 2 hours to firm up quicker. Once set, lift out of the tin or pop from the moulds to enjoy!
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