These 3-ingredient chocolate quinoa bars come together in just 5 minutes for a no-bake treat that’s crunchy, chocolatey, and a good source of fiber and protein.
As a chocolate lover, discovering new, healthier ways to satisfy chocolate cravings while boosting nutrients has been a game changer. Recently, I posted a recipe for soft chickpea truffles. Now, it’s the turn of these crunchy quinoa chocolate bars, made with dark chocolate, nut or seed butter, and toasted quinoa.
Best of all, there’s no need to cook the quinoa. A quick toast transforms uncooked quinoa into nutty, crunchy bites. They’re crunchy, nutrient-packed, and come together in minutes for a healthier candy bar-like snack.
You might also like my 3-ingredient chocolate rice cakes, vegan black bean brownies, chickpea cookie dough, or keto truffles.
The Ingredients
- Quinoa: Use pre-rinsed, raw white quinoa. Alternatively, save time with pre-puffed quinoa for a lighter, crispier texture (though you may need more chocolate for binding).
- Nut or seed Butter: I usually use peanut butter or almond butter (creamy or natural), though any will work, Use sunflower seed butter or tahini for a nut-free version.
- Dark chocolate: I prefer using chocolate with at least 70% cocoa. Use regular or sugar-free chocolate. I use dairy-free for a naturally vegan treat.
- Salt: Optional. Just a pinch will enhance the flavors in the quinoa chocolate bars. Sprinkle flaky sea salt over the bars instead for added crunch.
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
Optional Add-ins
- Flavor boosters: Like cinnamon, cardamom, pumpkin pie spice, 1-2 tsp espresso powder, or some lime/orange zest. Chocolate-friendly extracts (like vanilla, orange, or peppermint extract) will work, too.
- Nuts and seeds: Like chopped almonds, peanuts, pecans, walnuts, pistachios, cashews, pumpkin seeds, sunflower seeds, etc.
- Dried fruit: Like cranberries, raisins, cherries, apricots, goji berries, etc. Freeze-dried fruit will also works in the chocolate-quinoa mixture.
- Other mix–ins: Like shredded coconut, cacao nibs, or crushed pretzels.
How to Make Chocolate Quinoa Bars
- Heat a dry (no oil) skillet over medium heat.
- Toast the quinoa for 4–6 minutes, stirring frequently, until it smells nutty and some of the grains begin to pop.
Monitor the quinoa closely and stir constantly, as the quinoa can burn quickly.
- Melt the chocolate and nut or seed butter using a microwave (in 30-second intervals) or a double boiler, stirring until smooth. Add the salt, if using.
- Stir the toasted quinoa into the melted chocolate until evenly coated. Add 1–2 tsp more nut butter (or a little coconut oil) if the mixture seems dry.
- Transfer to a small parchment-lined container or loaf pan. Press down firmly and smooth the top.
- Chill for 1-2 hours, or until fully set.
- Use a sharp knife to slice into your preferred size squares or bars. To make slicing easier, dip the knife into hot water (and wipe it dry) between slices.
Storage Instructions
Room temperature: If you don’t live anywhere too warm, the chocolate quinoa crunch bars should last several days in an airtight container.
Refrigerator: Store them in an airtight container for 10-14 days.
Freezer: Freeze the bars in freezer-safe containers, in layers divided by parchment paper, for up to 3 months. Thaw for 10-15 minutes before eating.
FAQs
Can I use cooked quinoa?
No. Cooked quinoa contains too much moisture and won’t become crunchy, so the bars will have a much softer texture. For the best results, use raw white quinoa and toast it in a dry skillet before mixing it with the chocolate.
Can I substitute the quinoa?
You can experiment with other puffed/ popped grains like puffed rice, millet, or amaranth.
Can I add even more protein?
Sure! Add some hemp hearts, peanut butter powder, or even a little protein powder. Just note the latter can make the chocolate quinoa bars dry/crumbly/gritty.
Useful Recipe Tips
- Don’t rush the roasting: The quinoa should smell nutty and some of the grains should begin to pop for the best flavor and crunch.
- For softer bars: Add a little more nut or seed butter.
- Pack the mixture: Press it firmly into the pan to ensure the bars hold together.
- For the easiest cuts: Use a sharp knife dipped in hot water and wipe it dry between slices.
- To change the shape: Use a lined cupcake tin, form chocolate quinoa crisps/ bites(like cookies), etc.
- To adjust sweetness: Adjust the cocoa percentage of your chosen chocolate.
More Healthy Vegan Chocolate Recipes
- Healthy chocolate mousse
- Creamy chocolate pudding cake
- 2-ingredient chocolate fudge cake
- Avocado chocolate cake
- Snickers stuffed dates
- Date brownies
- Vegan zucchini brownies
If you try this easy crunchy chocolate quinoa bars recipe, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in recreations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Crunchy Chocolate Quinoa Bars
Video
Ingredients
- ½ cup (90 g) raw white quinoa pre-rinsed (see notes)
- 1 bar (100 g) dark chocolate (around 70%)
- ¼ cup (65 g) peanut butter or any nut/seed butter
- 1 pinch of salt (optional)
Instructions
- You can watch the video for visual instructions.Heat a dry (no oil) skillet over medium heat.
- Toast the quinoa for 4–6 minutes, stirring frequently, until it smells nutty and some of the grains begin to pop.Monitor the quinoa closely and stir constantly, as the quinoa can burn quickly.
- Melt the chocolate and nut or seed butter using a microwave (in 30-second intervals) or a double boiler, stirring until smooth. Add the salt, if using.
- Stir the toasted quinoa into the melted chocolate until evenly coated. Add 1–2 tsp more nut butter (or a little coconut oil) if the mixture seems dry.
- Transfer to a small parchment-lined container or loaf pan. Press down firmly and smooth the top.
- Chill for 1-2 hours, or until fully set.
- Use a sharp knife to slice into your preferred size squares or bars. To make slicing easier, dip the knife into hot water (and wipe it dry) between slices.
Notes
- Can I use quinoa that isn't pre-rinsed? Yes. Simply rinse it thoroughly under cold water and let it dry very well before toasting. Rinsing removes the natural coating (called saponins), which can make quinoa taste bitter.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Can I use Tri color quinoa?
You can, but white quinoa “pops” a lot better.
Can I freeze ?
Yes, sure. It’s mentioned in the storage section above in the post.
Easy to make but heavenly tasty 😋😍
So glad you love them! 🙂
If I want to sub millet or amaranth for the quinoa, can I also toast those grains or would I need to use the popped/puffed grains instead?
Hi Laurie! 😊 I haven’t tested either one, so I can’t say for sure. I think millet should toast similarly to quinoa, although it may not pop as much. Amaranth is much smaller and tends to pop very quickly, so I’d probably use puffed amaranth instead. If you experiment with either one, I’d love to hear how they turn out! 💛
Will quinoa flakes work in this recipe as well?
Hi Patricia! 😊 I wouldn’t recommend quinoa flakes for this recipe. They won’t toast or stay crunchy like whole quinoa, so the bars will have a completely different texture. For the best crunch, stick with whole white quinoa (or puffed quinoa as an alternative). 💛
Hi could you use PB2 powder (with water) in place of the peanut butter and would tri-color quinoa be okay? Thank you.
Hi Mary! 😊 I haven’t tested it, so I can’t say for sure. My only concern is that mixing PB2 with water could cause the chocolate to seize or become too thick, since chocolate doesn’t react well to added water. If you do give it a try, I’d love to hear how it turns out! As for the quinoa, tri-color quinoa should work, although white quinoa tends to pop better and gives the best crunch. 💛