• Quinoa Chocolate Crunch Bars

    Quinoa Chocolate Crunch Bars

    Quinoa Chocolate Crunch Bars made with 6 ingredientsQuinoa Chocolate Crunch Bars by rachLmansfield


    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 by rachLmansfieldQuinoa Chocolate Crunch Bars by rachLmansfieldQuinoa Chocolate Crunch Bars by rachLmansfield


    Quinoa Chocolate Crunch Bars

    4.3 from 3 reviews

    • Author: rachel mansfield
    • Yield: 9 bars 1x
    • Category: gluten free, vegan
    • Cuisine: snack, dessert


    • 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


    1. Place all bar ingredients in food processor and process until blended into a big ball of dough
    2. Press evenly into an 8×8 baking dish
    3. Place in the fridge and begin making chocolate layer
    4. Microwave chocolate chip and coconut oil for about 30 seconds or more until melted
    5. Pour on top of quinoa bars and pop back in the fridge for another 30 minutes or so until chocolate layer is hard
    6. Keep in fridge for 5-7 days

    xx, Rach

    Quinoa Chocolate Crunch Bars made with 6 ingredients

    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!


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  • Reply Alexa [fooduzzi.com] May 3, 2016 at 7:50 am

    Mmm I love that you used quinoa in these bars – so creative! I bet it would taste amazing with peanut butter, too!

  • Reply Erin @ The Almond Eater May 3, 2016 at 10:10 am

    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!

  • Reply Leah @ Grain Changer May 3, 2016 at 11:53 am

    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!

  • Reply carri May 3, 2016 at 2:59 pm

    ohhhh my my get in my belly.
    also – can you confirm
    the coconut oil
    amount (.5?)

    thank you for all of this!

    • Reply Rachel May 3, 2016 at 6:36 pm

      Good catch! It’s 1/2 tablespoon! xx

      • Reply Kristina April 16, 2018 at 10:15 am

        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!

        • Reply Rachel April 16, 2018 at 5:20 pm

          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!

  • Reply Medha May 3, 2016 at 2:59 pm

    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 🙂

    • Reply Rachel May 3, 2016 at 3:01 pm

      Me too!! You will love what’s coming in the summer then 🙂 xx

  • Reply Cora May 4, 2016 at 9:10 pm

    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 🙂 🙂

  • Reply Kira May 12, 2016 at 12:09 am

    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!!

    • Reply Rachel May 12, 2016 at 7:59 am

      Hi Kira – try pumpkin seeds. You definitely need something in there. Let me know if that works! xx

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  • Reply Angel August 26, 2016 at 12:08 am

    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!

    • Reply Rachel August 29, 2016 at 10:46 am

      Yay! I am so happy to hear that, Angel! Thank you! xx

  • Reply Tish October 17, 2016 at 12:34 pm

    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!

  • Reply kendra October 18, 2016 at 10:46 am

    So can you use almonds instead of Walnuts?? I am not a big fan of walnuts 🙁 Thank you

  • Reply Abygail November 2, 2016 at 6:05 am

    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?

    • Reply Rachel November 2, 2016 at 7:56 am

      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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  • Reply Ricardo April 27, 2017 at 11:41 pm

    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.

  • Reply Crista May 26, 2017 at 7:25 am

    Hi Rachel! Any idea what I could substitute for dates (as it seems Im allergic)?


  • Reply Sheila August 3, 2017 at 10:23 pm

    I just want to say that this is an awesome easy recipe! My dearest friend who is the pickiest eater absolutely loved them!!!

    • Reply Rachel August 4, 2017 at 7:37 pm

      YAAYYY thank you!

  • Reply Victoria October 27, 2017 at 8:04 pm

    This looks amazing! Any suggestion on what to substitute for the raisins if I don’t have any dried fruit on hand?

    • Reply Rachel October 28, 2017 at 9:51 pm

      dates or dried figs would work!

  • Reply Lindsey February 28, 2018 at 12:56 pm

    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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  • Reply Sarah November 16, 2018 at 11:07 am

    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.

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