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Easy Puffed Quinoa Chocolate Bars

With just 4 ingredients and zero baking required, these Easy Puffed Quinoa Chocolate Bars are a fuss-free treat! 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!
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Prep Time 5 minutes
Setting Time 2 hours
Total Time 2 hours 5 minutes
Course Dessert, Snack
Cuisine American
Servings 8

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!