These dairy free chocolate quinoa crunch bars are a delicious way to get your chocolate fix! These are more delicious than store bought candy bars, and made with simpler ingredients.
I love chocolate, and so do my sons. But store bought chocolate candy is often not safe for us due to tree nut and peanut allergies.
But, even though we have food allergies, we have to have something to satisfy our chocolate cravings, and that’s where these dairy free chocolate quinoa crunch bars come in.
These are so rich and delicious, and the toasted quinoa adds the perfect amount of crunch. This is one of my favorite no bake desserts.
For another homemade chocolate treat, try these salted sunbutter cups.
Ingredient Notes
- Coconut Oil – You have to use coconut oil in this recipe – you can’t substitute a different oil. Coconut oil becomes solid at cooler temperatures, and that’s what needs to happen to make these candies.
- Maple Syrup – I like maple syrup in this recipe, but honey or agave syrup would also work well.
- Cocoa Powder – We like Hershey’s Unsweetened Cocoa Powder, but you can use any brand that works for your dietary needs.
Toasted Quinoa
If you’ve never toasted quinoa before, don’t worry, it’s so easy! It takes a little bit of time for it to dry out and toast up, but the result is delicious. It becomes crunchy, with a nutty flavor that pairs perfectly with chocolate.
This post has a detailed explanation of how to toast quinoa. It’s quite simple, and if you want to, you can make a larger batch and save some to sprinkle on salads as well.
Special Equipment
You can shape these chocolate quinoa crunch bars anyway you like. If you have silicone chocolate bar or candy molds, those work really well, because it’s easy to remove the chocolate once it’s hardened.
If you don’t have candy molds, you can line a mini muffin tin with paper liners and make the candy that way.
I used a silicone cookie dough mold, and it was so easy to pop the chocolate out once it was cooled. And it made perfectly sized little chocolate bites.
Storage
Store these in an airtight container in the refrigerator. They should stay fresh for about 5 days.
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Recipe
Dairy Free Chocolate Quinoa Crunch Bars.
Ingredients
- â…“ cup coconut oil
- â…“ cup unsweetened cocoa powder
- 2 ½ Tablespoons maple syrup or honey
- 5 Tablespoons toasted quinoa
Instructions
- Toast the quinoa: take 5 Tablespoons of quinoa and rinse and drain. Place it in a skillet and cook over medium heat. Stir often.
- Once the quinoa starts to dry out, then it will begin to pop in the pan. Keep stirring. It will turn a nice golden brown, and smell nutty. That means it’s done! Remove from the pan and allow to cool.
- Place the coconut oil in a small glass bowl and microwave for about 30-40 seconds, until melted. Set aside to cool to room temperature.
- Add the cocoa powder, maple syrup, and toasted quinoa to the coconut oil and stir well.
- Pour the mixture into a silicone mold. Refrigerate for at least an hour, and preferably two hours until it is solid and pops out of the mold easily. Store chocolate in the refrigerator as it will melt at room temperature.
Trish
Is the nutrition fact for the whole recipe or how many servings?
Pvt
Hi .made these yday. Taste yum. But unfortunately even after following the recipe came out too soft. Pls guide me if im goin wrong smwhere. Sticking to the silicon mould. Thx.
Lisa
These are fantastic. I can never stop at one… or honestly two!!
Megan
Just stumbled on your blog from Pinterest. These look tasty! I’ve also been working through food allergies/sensitivities. It’s tough at first, but gets so much easier!
Roxane
I made this today & added about 4 drops of pure peppermint oil and it is divine, I will be making this recipe again definitely, and so easy. Love it!
Darryl
This is crazy good!
Paroma:)
These look amazing:)
Laura
Is the nutritional value you provided per square or for the whole batch? Thanks! :)
Adri
Hi Kelly,
Can I use raw cacao? Do I need to oil the molds? I would love to make this treat for my LO. Thanks ??
Kelly Roenicke
I haven’t tried that, please let me know if you do, and if it works!
Nancy
Have you tried dutched cocoa in this recipe, or do you prefer regular?
Kelly Roenicke
I haven’t tried dutch process cocoa powder here.
Yvette
If I don’t have silicon mold, could use rectangular mold lined with parchment?
Kelly Roenicke
If it is a plastic mold, you don’t have to line it. If you are using a glass or metal dish, I would line it.
Shweta
Is there a substitute for coconut oil?
Kelly Roenicke
Unfortunately, no. Other oils won’t work the same way.