Chocolate Quinoa Crunchy Bars
20 mins + setting 
8-12 bars 
Everyone knows that dark chocolate is a superfood. So we have done some research on how to combine with other superfoods to create healthy and tasty everyday treats. Quinoa, although technically a seed, is an excellent source plant-based protein and fiber. It’s also naturally gluten-free. Kimberley Pasons’s Chocolate Quinoa Crunchy Bar recipe from her book “The Yoga Kitchen” was simply irresistible for us to recreate. As Kimberley says “Living a balanced life doesn’t mean you can’t eat delicious foods – exploring the different tastes and textures from around the world is so much fun, and makes healthy eating more exciting!” and we could not agree more!
These tasty, nutritionally packed chocolate quinoa crunchy bars take just 20 minutes to make and are delicious healthy snacks for everyday. Our recipe testing team used a combination of Food Thoughts Organic Cacao Powder and Organic Cocoa Powder, cranberries and nuts to recreate this crunchy tasty treat. Feel free to adapt the recipe using the dried fruits and nuts that you prefer. And you can add a handful of crunchy cacao nibs that are packed with antioxidants, minerals and other nutrients, to boost even further the superfood quality of this no-bake snack.
You will need
- 120ml melted coconut oil
- 4 tbsp pure maple syrup or to taste
- 70g Food Thoughts Organic Cacao Powder
- 30g Food Thoughts Organic Cocoa Powder
- A pinch of salt
- 80g puffed quinoa or other puffed cereals such as rice, spelt, buckwheat or millet
- 80g roasted hazelnuts, chopped
- 40g dried unsweetened cranberries, roughly chopped
- 40g raw pistachios, roughly chopped
Method
Place the coconut oil in a medium saucepan over a medium to low heat (and melt, if not already melted).
Add the four tablespoons of maple syrup (you may need more, so add to taste).
Now add the cacao and cocoa powder, plus the pinch of salt and whisk until the mixture forms a loose paste, remove from the heat.
Add the quinoa puffs and stir to combine, making sure all the ingredients are coated in the chocolate paste. Taste and add a little more salt if needed
Line a 15 x 20 cm (6 x 8 inch) baking tin with greaseproof paper and scoop the batter into it. Use the palm of your hand to press everything gently into the tin.
Now sprinkle the hazelnuts, cranberries and pistachios evenly over the surface and, using the palm of your hand again, press everything together tightly and evenly to roughly 2cm-3cm deep. For an extra chocolate bite, add a handful of Food Thoughts Roasted Cacao Nibs (optional).
Leave to cool, then place in the fridge to firm for 30 minutes.
The bars will last for a week in the fridge, or can be frozen for up to two months.
