This easy Chocolate Quinoa Crunch Bars recipe perfectly balances toasty, protein-packed quinoa and luscious, smooth chocolate. These vegan bars are sure to become your go-to, no-bake crunchy treat!
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This recipe is for anyone who has a love for chocolate, like me. I found a quick and easy way to enjoy it that I must share with you... Quinoa crunch bars!
My taste testers say they're a copycat of a Nestlé Crunch. I've never had one. I just know these bars are delicious!
Chocolate quinoa crunch will satisfy your sweet tooth while being the perfect high-protein pick-me-up.
When I'm not enjoying popped quinoa granola, I'm probably having one of these crunchy bars after early morning runs to boost my energy.
They are super easy to make and freeze, so they are always on hand when needed.
This recipe is my favorite use of popped quinoa, not only because of how easy it is to make but because of how delicious it tastes!
These homemade bars perfectly balance popped quinoa's toasted, nutty flavor with smooth and rich chocolate. This easy recipe for quinoa crunch bars will quickly become your go-to treat!
Here's why you will fall in love with this chocolate quinoa crunch bar recipe:
- It uses just 2 ingredients!
- You can throw it together in under 10 minutes.
- It's vegan, gluten-free, nut-free, oil-free, and can be made refined-sugar free.
- It's a super simple healthy, no-bake treat or snack.
Ingredients
To make these chocolate quinoa crunch bars, you only need 2 simple ingredients:
- Popped Quinoa - AKA toasted quinoa! Follow the instructions below to make toasted quinoa within minutes!
- Alternatively, you could use store-bought puffed quinoa. It has an airier texture, similar to puffed rice.
- A different popped grain like amaranth, rice, or farro also works.
- Chocolate Chips - Use any type of chocolate that you like! Semi-sweet chocolate chips blend great with the toasty flavor of the popped quinoa.
- Dark chocolate bars also taste delicious but are slightly bitter.
- For an extra sweet crunch bar, use milk chocolate.
- For a refined sugar-free chocolate bar, use Lily’s dark chocolate chips!
- Coconut Oil (optional) - Some people use oil when melting chocolate to help the chocolate harden and produce a nice sheen.
- I do not find this necessary, the bars harden perfectly without it and still produce a beautiful sheen!
The recipe card below includes the full list of ingredients + instructions.
How to Pop Quinoa
You will need a small pan to pop quinoa. This allows you to control the toasting process and ensures that you can pay attention to all the quinoa so that none of it burns.
- Moisten quinoa using a small amount of water, a 4:1 ratio works best.
- Place about a scoop of moistened quinoa into a small pan heated to medium-high temperature and flatten it into a single layer.
- Water will evaporate and dry out the seeds. Break the quinoa up with a whisk.
- Once quinoa starts to make a crackling or popping sound, shake the pan around. It will be time to take the quinoa off the stove within a few seconds.
- Your quinoa will smell toasted and nutty. It will also visibly change to a golden brown.
- The whole process goes by within 15-30 seconds.
Repeat this process until all quinoa is popped.
Check out how to pop quinoa for more tips and details on the toasting process, plus ways to use it!
Directions with Pictures
Here's a step-by-step guide to making chocolate quinoa crunch bars:
- Melt chocolate chips in the microwave for 60 seconds and stir until the chocolate is smooth.
- You could also use the double boiler method to melt your chocolate.
- Add the popped quinoa to the melted chocolate.
- Stir until all the popped quinoa is evenly distributed through the chocolate.
- The mixture will now be thick and chunky.
- To make the bars:
- Use a small glass container or loaf pan (ranging from 6” x 4” to 7.5” x 5.5” for a thinner bar that is easier to bite into) and line it with parchment paper.
- Fold the parchment paper over the sides to easily pop out the bars later.
- Spread the chocolate quinoa mixture evenly and smooth out the top.
- If desired, sprinkle extra popped quinoa on top.
- Freeze the bars for 20 minutes or until the chocolate is hardened. Then, using the parchment sheet, remove the bar from the container. Let it sit at room temperature for a couple of minutes.
- Cut the quinoa chocolate into your desired number of bars. I sliced mine into 4 bars. You could also halve the bars to make 8 little squares.
- Tip: Run your knife under hot water before cutting the chocolate for a cleaner and easier slice.
Ways to Customize Chocolate Quinoa Bars
The chocolate quinoa mixture easily pops out of silicone molds to make different shapes, like hearts or squares. You could also dollop the mixture directly onto a parchment sheet to make chocolate quinoa bites.
If you’re feeling adventurous, try some of these ingredient and flavor additions:
- Use puffed quinoa or puffed rice for a lighter crunch.
- Make chocolate quinoa bark by adding chia seeds, pumpkin seeds, chopped nuts, oats, flaxseed meal, or hemp hearts.
- Add a layer of peanut butter or almond butter mixed with maple syrup or agave nectar.
- Use white chocolate and add peppermint extract or crushed candy canes to make a wintery treat.
- Add cayenne to give it a hot chocolate flair.
- Add berries for a burst of fresh flavor.
- Add roasted chickpeas to make chocolate covered chickpeas with a large crunch.
- Sprinkle with sea salt for a salty-sweet crunch.
Storage
Store chocolate quinoa crunch bars in an airtight container in the fridge or freezer. Before eating, leave the bars out at room temperature for a couple of minutes so the chocolate is easier to bite into.
Recipe FAQ
The chocolate is smooth, sweet, rich, and perfectly balanced by popped quinoa's toasty, slightly-nutty flavor.
I have talked about how fantastic quinoa is, mainly because it is a complete protein containing all nine essential amino acids. And there’s no better way to enjoy it than by mixing it with chocolate!
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Chocolate Quinoa Crunch Bars
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Equipment
- 5.5" diameter pan or other small sized pan/skillet
Ingredients
- ½ Cup quinoa see notes below
- ½ Cup chocolate chips any type of chocolate; see notes below
Instructions
To Pop Quinoa
- Moisten quinoa with a 4:1 ratio of quinoa to water (or soak quinoa overnight, completely submerging it in water.)
- Place about 1 tablespoon of moistened quinoa into a small pan heated to medium-high temperature and flatten it into a single layer. Note: To determine when the pan is ready, test about 10 quinoa seeds to see if the pan is hot enough. The seeds should crackle or pop within 15 seconds of going on the stove.
- Water will start to evaporate and dry out the seeds. Break the quinoa up with a whisk.
- Once quinoa starts to make a crackling or popping sound, shake the pan around. It will be time to take the quinoa off the stove within a few seconds. Your quinoa will smell toasted and nutty. It will also visibly change to a golden brown. The whole process goes by within 15-30 seconds. Blink, and you might miss it! It's only a matter of seconds until the quinoa turns from toasted to burnt! Repeat this process until all quinoa is popped. Let cool for a few minutes before eating (it will be very hot right off the stove).
To Make Chocolate Quinoa Bars
- Melt chocolate chips in the microwave for 60 seconds and stir until the chocolate is smooth. You could also use the double boiler method.
- Add the popped quinoa to the melted chocolate.
- Stir until all the popped quinoa is evenly distributed through the chocolate.
- Use a small glass container or loaf pan (ranging from 6” x 4” to 7.5” x 5.5” for a thinner bar that is easier to bite into) and line it with parchment paper. Fold the parchment paper over the sides to easily pop out the bars later.
- Spread the chocolate quinoa mixture evenly and smooth out the top. If desired, sprinkle extra popped quinoa on top.
- Freeze the bars for 20 minutes or until the chocolate is hardened. Then, using the parchment sheet, remove the bars from the container. Let them sit at room temperature for a couple of minutes.
- Cut the quinoa chocolate into your desired number of bars. I sliced mine into 4 bars. You could also halve the bars to make 8 little squares.
Notes
- Yield: 4 chocolate bars.
- Measure ½ cup of raw quinoa to pop. The amount will not change much during the popping process.
- Instead of popped quinoa, you could use store-bought puffed quinoa. It has an airier texture, similar to puffed rice. You could also try popping a different grain like amaranth, rice, or farro.
- Use any type of chocolate that you like! Semi-sweet is my personal favorite and balances the toasted flavor of the popped quinoa well.
- Tip: Run your knife under hot water before cutting the chocolate for a cleaner and easier slice.
- Storage: Store in the refrigerator or freezer. Let sit for a few minutes before enjoying!
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
manvir says
hi
what's the minimum time the quinoa can be soaked? don't have time to soak it overnight as I need it for the evening
Sarah Pilley says
Hi Manvir! The soaking is really just to help moisten the quinoa, you can just stir the quinoa a little some water and you'll be good to go!
Tracy Danielson-Hensley says
what color of quinoa is best? I have tri-color.
Sarah Pilley says
Hi Tracy! Any color will work, it's just a little easier to see when the quinoa is done if it's white.
Wanda says
I just made these amazing bars, they’re so good. I did put some peanut butter on them. I’m so happy I discovered this recipe!!
Sarah Pilley says
I'm so happy that you enjoyed it Wanda! And I love adding nut butter to the bars, great idea!
Frances says
Great idea
Super quick to make
Brief soak for quinoa before a good rinse in a colander
I made double the quinoa and doubled the chocolate to 400grams (2packets of melts)
Who needs too much washing up ??
I just added the chocolate into cooked quinoa pan once I took it off the heat.
This melted the chocolate and stopped the quinoa from burning making it easy to combine.
Then added vanilla and a spoon of coconut oil
I just tipped it onto baking paper on the bench and placed some glad wrap on it and rolled it flat
A sprinkle of sea salt and voila
Marie says
I have tried toasting/popping quinoa before without success - I followed your instructions and really, just kept the pan moving until it looked and smelled toasty. They are perfectly crunchy. I did add a little toasted coconut to the mix and now I have yummy crunchy bars - they're a hit. Thank you!
Sarah Pilley says
So glad that you enjoyed, I love the idea of adding toasted coconut!
Elle says
Hello, can I confirm that it is raw/dry quinoa that we use rather than cooked? And it is perfectly safe to add water and fry straight away rather than soak overnight?
Sarah Pilley says
Hi Elle! Yes, this recipe uses raw quinoa and it is okay to toast it right away but you can also choose to soak it first!
Nini says
Two of my favorite foods😋
MJ says
If I use a store bought puffed quinoa, should I toast it as well? or juste use it as is?
Sarah Pilley says
Hi MJ! If you're using puffed quinoa, you don't need to toast it 🙂
Jm says
Is the nutrition information for one bar or the full 4 serving ?
Sarah Pilley says
Hi! The nutrition is for 1 bar (a quarter of the overall recipe).
Tina Tremain says
Can you add things like nuts and/or coconut to this, or would you have to add more chocolate or honey to hold it together?
Sarah Pilley says
Hi Tina! You can definitely add mix ins like nuts or coconut, but I would recommend increasing the chocolate or decreasing the quinoa. Either way, just keeping the ratio of 1:1 for chocolate to mix ins, so that, like you said, the bars will hold together nicely.