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?
- 1 cup pitted dates
- 1/2 cup cooked quinoa, cooled
- 1 cup raw walnuts
- 1/2 cup creamy almond butter (code RACHL for free shipping on $20 or more orders!)
- 1/3 cup raisins
- 1/2 cup or 5 ounces chocolate (you can use bars or chips, anything works! code rachLcoconutcups for EV orders)
- 1/2 tablespoon coconut oil
- Place all bar ingredients in food processor and process until blended into a big ball of dough
- Press evenly into an 8x8 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
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!