Quinoa Chocolate Crunch Bars made with 6 ingredients
I hope you guys are ready for an non-stop marathon of no-bake and raw recipes this summer because it’s coming your way real soon.
Living in a studio in NYC, my entire apartment basically turns into a sauna when I have the oven on. In the winter, it is amazing since it doubles as a heater. In the summer, I blast the AC so I can try not to sweat as I patiently wait for my food to cook.
I usually tend to crave more no-bake and raw recipes in the summer anyways. Do you? It is also the only time of year I actually want to eat ice cream. I am weird, I know.
These Quinoa Chocolate Crunch Bars are going to be a summertime staple for my home, plus they are so easy to make.
They take all of 10 minutes to prep and you can stash them in your freezer for months. I gave some to my friend Yasaman after I made them, and she told me that they were even better out of the freezer then just in the fridge. Another friend told me she liked them a little melted so the chocolate was extra gooey.
These Quinoa Chocolate Crunch Bars can double as a breakfast on the go, snack and dessert. They are filled with good-for-you ingredients making them pretty amazeballs to have on hand at all times.
They are so creamy too thanks to Barney Butter. I am obsessed with all of their almond butters because of how spoonable it is unlike most other almond butters. There isn’t that grainy consistency we usually see. It also basically looks like peanut butter, which is crazy because it’s 100% peanut free. I found myself standing in Whole Foods the other day recommending it to the woman next to me since she saw me quickly head to the nut butter section and without hesitation grab a jar to purchase.
It is that good.
I used Barney Butter Bare Smooth in these Quinoa Chocolate Crunch Bars to add that smooth texture to the quinoa, dates and walnuts. Barney Butter Bare is different than the other BB almond butters because of the no added salt or sugar. I aim to eat as clean as I can with no added salts especially, so I am a huge fan this line. The “Bares” are perfect to add into recipes too that already have sugar (like this one with dates and chocolate!). I use the Bares in a handful of recipes here: Almond Butter & Jelly Bars and 4-ingredient Raw Almond Butter Cookies.
The chocolate layer on these Quinoa Chocolate Crunch Bars is simply melted coconut oil and chocolate chips and they harden on top of the bar, adding that extra chocolate crunch.
You will definitely need a Food Processor to make these because the ingredients need to be as well combined as possible. I really don’t know what I would do without one. I can’t wait to have a larger kitchen so it can just stay on my counter since I use it almost everyday. My Mom says she still has hers from when her and my Dad first got married, isn’t that crazy?
Quinoa Chocolate Crunch Bars
Yield: 9 bars 1x
Ingredients
- Bars:
- 1 cup pitted dates
- 1/2 cup cooked quinoa, cooled
- 1 cup raw walnuts
- 1/2 cup creamy almond butter
- 1/3 cup raisins
- Chocolate layer:
- 1/2 cup chocolate chips
- 1/2 tablespoon coconut oil
Instructions
- Place all bar ingredients in food processor and process until blended into a big ball of dough
- Press evenly into an 8×8 baking dish
- Place in the fridge and begin making chocolate layer
- Microwave chocolate chip and coconut oil for about 30 seconds or more until melted
- Pour on top of quinoa bars and pop back in the fridge for another 30 minutes or so until chocolate layer is hard
- Keep in fridge for 5-7 days
- Category: gluten free, vegan
- Cuisine: snack, dessert
xx, Rach
Thank you Barney Butter for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!
Share this recipe
Alexa [fooduzzi.com]
Mmm I love that you used quinoa in these bars – so creative! I bet it would taste amazing with peanut butter, too!
Erin @ The Almond Eater
Raw no bake recipes are my JAM, yet I still have to put quinoa in one of my own recipes. I love the idea, I love this recipe, sooo I should probably hop on board with that idea!
Leah @ Grain Changer
No bakes are the BEST! Especially in the summer. For the first time in our lives we have a multi-floor apartment (say whaaaaat) but I totally feel you on the sauna thing. Can’t wait to give these a go!
carri
ohhhh my my get in my belly.
also – can you confirm
the coconut oil
amount (.5?)
thank you for all of this!
Rachel
Good catch! It’s 1/2 tablespoon! xx
Kristina
Hey, just realized that, unless I missed something, these aren’t vegan because of the chocolate chips. I just thought it was worth pointing out, I’m not vegan, but I’ve been saying these bars are, and didn’t realize until now that was a false claim. Thanks!
I love these, and so does everyone who tries them!
Rachel
hi kristina – thanks for your note! there are many chocolate options for vegans to use. as you can see I link to a handful above and most are vegan. thanks again!
Medha
I love no bake recipes for the summer for that exact reason! Turning on the oven is just like negating any effects of the AC. These look delicious 🙂
Rachel
Me too!! You will love what’s coming in the summer then 🙂 xx
Cora
I’m just getting started on my “no bake” kick for the summer, and these look absolutely PERFECT. Can’t wait to add them to the overflowing freezer I am soon about to have 🙂 🙂
Kira
Hi I have a nut allergy and I’m wondering if there’s something I could substitute for the walnuts?? Or could I take them out all together?? Looks delicious! Thx!!
Rachel
Hi Kira – try pumpkin seeds. You definitely need something in there. Let me know if that works! xx
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Angel
These were amazing! I subbed a blend of pumpkin seeds, hemp seeds and sunflower seeds for the walnuts just cause my daughter can’t have nuts. Oh i did use sunflower seed butter too instead of almond butter for the same reason as above. Still came out great!! I love your recipes Rachel!
Rachel
Yay! I am so happy to hear that, Angel! Thank you! xx
Tish
Can you provide nutrition info for this and all your recipes? This is full of natural ingredients and healthy fats but all that natural sugar and fat still adds up to a lot of calories. Nutrition info would help us not fool ourselves into eating more than we should. Thanks! I made these and added a little oatmeal and they are delicious!
Rachel
Hi Tish – please refer to my FAQ – https://rachlmansfield.com/frequently-asked-questions/ 🙂 xx
kendra
So can you use almonds instead of Walnuts?? I am not a big fan of walnuts 🙁 Thank you
Abygail
I made these with PB..
Very yummy but comments were could they be less soggy? is it possible to do this and if so what could I add? I was thinking maybe oats or more quinoa?
Rachel
Hi Abygail – I haven’t had these turn out soggy before. Perhaps because you used PB which could be more oily. Add more quinoa next time or less nut butter. xx
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Ricardo
These are great, I’ve made them a couple times now. They came out better the 2nd time since I used a solid, flat bean masher to press down the bars before adding the chocolate.
Crista
Hi Rachel! Any idea what I could substitute for dates (as it seems Im allergic)?
Thanks!!
Sheila
I just want to say that this is an awesome easy recipe! My dearest friend who is the pickiest eater absolutely loved them!!!
Rachel
YAAYYY thank you!
Victoria
This looks amazing! Any suggestion on what to substitute for the raisins if I don’t have any dried fruit on hand?
Rachel
dates or dried figs would work!
Lindsey
These are really good! I used peanut butter because that’s what I had on hand and have to agree with your friend that prefers them out of the freezer. They are even better nice and cold. Thanks for sharing the recipe with us.
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Sarah
Just tried these. Really tasty, but I found them a bit sweet for my taste (even with no added sugar in the almond butter). I was thinking next time I might substitute orange peel/dried cranberries for the raisins for a bit of extra tang.