Puffed Quinoa Peanut Butter Chocolate Bars Recipe
These Puffed Quinoa Peanut Butter Chocolate Bars are a delicious and nutritious no-bake treat combining crunchy quinoa puffs, creamy peanut butter, and rich dark chocolate. Perfect for a quick snack or dessert, they are naturally gluten-free and packed with plant-based protein and healthy fats.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 16 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Main Ingredients
- 3 – 3 ¼ cups quinoa puffs
- 1 ½ cups peanut butter
- 6 tbsp. hemp seeds
- 1 tbsp. vanilla extract
- 2 tsp. vanilla paste
- 1/3 cup maple syrup
- Pinch of salt
Chocolate Topping
- 1 cup + 2 tbsp dark chocolate chips (vegan)
- 1 tbsp. coconut oil
- Extra flaky salt for topping
Instructions
- Prepare Baking Pan: Line an 8x8 inch pan with parchment paper and set it aside to ensure easy removal of the bars later.
- Mix Ingredients: In a large bowl, combine quinoa puffs, peanut butter, hemp seeds, vanilla extract, vanilla paste, maple syrup, and a pinch of salt. Stir thoroughly using a wooden spoon until everything is well incorporated.
- Press Into Pan: Transfer the mixed quinoa puff mixture into the prepared pan. Firmly press it down evenly to create a compact layer.
- Melt Chocolate: In a small bowl, combine the dark chocolate chips and coconut oil. Microwave in short bursts, stirring between intervals, until completely melted and smooth.
- Top Bars with Chocolate: Pour the melted chocolate mixture evenly over the pressed quinoa base, spreading it smoothly to cover the entire surface.
- Chill and Finish: Place the pan in the refrigerator for 3 to 5 minutes, then sprinkle flaky salt evenly over the chocolate layer. Chill further until the chocolate is firm, around 10 to 15 minutes.
- Slice and Serve: Once set, cut the slab into 16 equal pieces. Enjoy these flavorful, crunchy bars as a wholesome snack!
Notes
- Use natural peanut butter without added sugar or oils for a healthier bar.
- Maple syrup can be replaced with agave nectar or honey if preferred.
- Store bars in an airtight container in the refrigerator for up to one week.
- For a nut-free option, substitute peanut butter with sunflower seed butter.
- Ensure chocolate chips are vegan if strictly following a vegan diet.
