Description
These Chocolate Almond Quinoa Snack Bars are a delicious and nutritious no-bake treat combining toasted quinoa, sweet dates, rich almond butter, and decadent cocoa. Perfect for a healthy snack or a quick energy boost, they deliver a satisfying crunch and chocolatey goodness with natural ingredients and a hint of sea salt.
Ingredients
Dry Ingredients
- 1/3 cup quinoa (uncooked)
- 1/2 cup almonds
- 3 tablespoons cocoa powder
- 1/3 cup chocolate chips
- Coarse sea salt for sprinkling
Wet Ingredients
- 1.5 cups dates (pitted, around 15)
- 1/2 cup almond butter
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil (melted)
Instructions
- Toast the Quinoa: Preheat your oven to 350°F (175°C). Spread the uncooked quinoa evenly on a baking sheet and bake for 6-8 minutes until toasted and golden, checking at 6 minutes to avoid burning. Once toasted, remove from oven and let it cool in a bowl.
- Prepare the Mixture: In a 7-cup food processor, combine the pitted dates, almond butter, almonds, maple syrup, and cocoa powder. Pulse 10 times, then blend continuously on high for 1-2 minutes until the mixture forms small, uniform bits and has a doughy texture.
- Add Coconut Oil: Pour in the melted coconut oil and blend for an additional 10 seconds to incorporate it evenly into the mixture.
- Check the Dough Consistency: Scoop a small amount of mixture in your hand. If it sticks firmly together, proceed. If it's crumbly, add an extra tablespoon of coconut oil and blend again to improve binding.
- Incorporate Toasted Quinoa: Add the cooled toasted quinoa to the processor and pulse 10 times to distribute it evenly throughout the dough.
- Press into Baking Dish: Line a 9 x 9 inch baking dish with parchment paper. Transfer the mixture into the dish and use your hands to press it down firmly and evenly, working it into the corners. Use the back of a drinking glass to flatten the top evenly.
- Optional Chocolate Drizzle: Melt the chocolate chips in the microwave in 15-second intervals, stirring between each, until fully melted. Transfer the melted chocolate into a small plastic bag, snip off a corner, and drizzle over the bars.
- Finish and Chill: Sprinkle coarse sea salt over the top to taste. Freeze the pan for 30 minutes to set the bars. Once firm, remove from freezer, cut into 15 bars, and transfer to a storage container. Store bars in the refrigerator for up to one week.
Notes
- Ensure the quinoa is evenly toasted but not burnt to maintain a pleasant crunchy texture.
- If the mixture is too crumbly, adding a little more coconut oil helps bind the ingredients better.
- These bars can be stored in the fridge for up to one week or frozen for longer storage.
- For a nut-free version, consider substituting almond butter and almonds with sunflower seed butter and seeds.
- Use high-quality maple syrup and cocoa powder for the best flavor.
