No-Bake Chocolate Quinoa Crunch Bars

No-Bake Chocolate Quinoa Crunch Bars

Crispy puffed quinoa meets rich melted chocolate in these fuss-free, no-bake snack bars.

Total 2 hr 5 min Makes 16 bars Calories 178/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Peanuts, Soy, Tree nuts

Toasted quinoa adds a light, crackly crunch to a simple chocolate and nut butter base that sets up firm in the fridge. No oven required, making these a quick option for lunchboxes, after-school snacks, or a quick energy boost. The bars hold together well for travel and keep for days in the refrigerator.

Ingredients

  • 1 cup uncooked quinoa, rinsed and dried
  • 1 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 2 tablespoons coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup crisp rice cereal
  • 1/3 cup mini chocolate chips, for topping

Method

  1. Heat a dry 9-inch skillet over medium heat. Add the quinoa and toast, stirring frequently, until it turns golden brown and begins to pop and crackle, about 5 to 7 minutes.

  2. Transfer the toasted quinoa to a bowl and let it cool completely, about 10 minutes.

  3. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

  4. In a medium saucepan over low heat, combine the chocolate chips, peanut butter, honey, and coconut oil. Stir constantly until melted and smooth, about 3 minutes.

  5. Remove from heat and stir in the vanilla extract and sea salt.

  6. Fold in the cooled toasted quinoa and crisp rice cereal until evenly coated with the chocolate mixture.

  7. Pour the mixture into the prepared pan and press firmly and evenly into the corners using a spatula or the back of a greased measuring cup.

  8. Sprinkle the mini chocolate chips evenly over the top and press gently so they adhere.

  9. Refrigerate until firm, at least 2 hours.

  10. Lift the slab out using the parchment overhang, transfer to a cutting board, and slice into 16 bars.

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    No-Bake Chocolate Quinoa Crunch Bars

    Toasted quinoa adds a light, crackly crunch to a simple chocolate and nut butter base that sets up firm in the fridge. No oven required, making these a quick option for lunchboxes, after-school snacks, or a quick energy boost. The bars hold together well for travel and keep for days in the refrigerator.

    2 hr 5 min 16 bars 178 cal

    Ingredients

    • 1 cup uncooked quinoa, rinsed and dried
    • 1 cup semisweet chocolate chips
    • 1/2 cup creamy peanut butter
    • 1/3 cup honey
    • 2 tablespoons coconut oil
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon fine sea salt
    • 1/2 cup crisp rice cereal
    • 1/3 cup mini chocolate chips, for topping

    Method

    1. 1

      Heat a dry 9-inch skillet over medium heat. Add the quinoa and toast, stirring frequently, until it turns golden brown and begins to pop and crackle, about 5 to 7 minutes.

    2. 2

      Transfer the toasted quinoa to a bowl and let it cool completely, about 10 minutes.

    3. 3

      Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

    4. 4

      In a medium saucepan over low heat, combine the chocolate chips, peanut butter, honey, and coconut oil. Stir constantly until melted and smooth, about 3 minutes.

    5. 5

      Remove from heat and stir in the vanilla extract and sea salt.

    6. 6

      Fold in the cooled toasted quinoa and crisp rice cereal until evenly coated with the chocolate mixture.

    7. 7

      Pour the mixture into the prepared pan and press firmly and evenly into the corners using a spatula or the back of a greased measuring cup.

    8. 8

      Sprinkle the mini chocolate chips evenly over the top and press gently so they adhere.

    9. 9

      Refrigerate until firm, at least 2 hours.

    10. 10

      Lift the slab out using the parchment overhang, transfer to a cutting board, and slice into 16 bars.