4-ingredient Chocolate Quinoa Seed Bars (vegan)

These Chocolate Quinoa Seed Bars are the ultimate healthy desserts to make. They’re made with all gluten-free and vegan ingredients and are lower in sugar than the conventional candy bar.

I love these chocolate quinoa seed bars. This recipe is so good for a sweet craving while also packing in some protein. These bars are also gluten-free, vegan and dairy-free. And they can easily be made nut-free if you use tahini instead of peanut butter.

This recipe is for anyone and everyone who is obsessed with chocolate and wants dessert any time of the day (like myself and my little ones!). These bars are quick and easy and so incredibly simple to put together.

I was first just going to do chocolate and quinoa but I love the seed addition. They make them even more nutritious and they are satiating for a dessert or sweet snack any time of the day.

Chocolate quinoa seed bars are packed with protein and they’re a recipe that my kids also love. Especially my 5 year old who says he “needs something from the freezer” basically every night after dinner. These are the latest obsession and one I know you will love too.

This recipe is super easy to make and freeze. So I recommend keeping a batch on hand for any time the craving strikes. If you want to toast the quinoa before adding it to the chocolate you can too. I get a little lazy and tend not to but do what you prefer.

I cannot wait to hear what you think of this recipe. Let me know if you try it!

What ingredients are in these crunchy chocolate bars:

• Dark chocolate chips – if you prefer milk chocolate or semi-sweet you can use that too
• Creamy peanut butter – or any nut or seed butter you’d like. Tahini is another great option
• Quinoa – uncooked for a crunch. It is safe to eat quinoa uncooked but you can toast it if you want
• Sunflower and/or pumpkin seeds – either of these seeds can work. I like to use a blend of both but do what works best for you!

How to make Chocolate Quinoa Seed Bars:

1. Melt the dark chocolate in microwave in microwave safe bowl in 30 second increments, stirring in between (you may need to add coconut oil depending on the chocolate you use)
2. Mix in the peanut butter then add the quinoa and seeds and mix well
3. Spread the mixture onto a lined baking sheet and sprinkle extra seeds or quinoa on top if desired
4. Place tray in freezer and cool for an hour
5. Slice into bars and enjoy!

FAQs and tips on making these chocolate bars:

• What kind of seeds do you usually use for these? Sunflower and/or pumpkin seeds are my preference. But you can also use sesame seeds if you wanted too.
• My chocolate mixture is too thin even after adding the quinoa and seeds, is that right? Add more seeds or quinoa if it is too thin to spread across baking sheet. It shouldn’t be too thin. Or if you want to make it into a bark instead of bars you can!
• How long do these stay good for? In the freezer for 2 months or 7 days in the fridge.
• Do I have to use peanut butter? A creamy nut or seed butter is great for these. If you want to do almond butter, tahini or cashew butter you can.

A few other delicious chocolate recipes to try:

Raspberry Chocolate Yogurt Clusters

3-ingredient Chocolate Peanut Butter Crunch Bars

Addicting Crunchy Grain-free Granola Bars (vegan)

The BEST Gluten-free Twix Bars!

Print