These dairy free chocolate quinoa crunch bars are a delicious way to get your chocolate fix! These are refined sugar-free, gluten free, and healthier than store-bought chocolate crunch candy bars.
It’s getting close to Valentine’s Day – another holiday that has lots of sweets and treats. And if you’ve been trying to be a bit healthier since the new year, you may be dreading this sugar-laden holiday.
But, you also might be craving something chocolate, and that’s where these dairy free chocolate quinoa crunch bars come in.
These are a sweet treat that’s not only delicious, but a little healthier, too.
The dairy free chocolate is creamy and smooth, and made from only three ingredients – coconut oil, cocoa powder, and maple syrup.
The crunch comes from toasted quinoa, which is nutty and delicious, and gives you a little protein in this treat as well.
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.
You can shape these chocolate quinoa crunch bars anyway you like. If you have silicone chocolate bar or candy molds, those work really wel, 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.
Disclosure: This post contains affiliate links.
Dairy Free Chocolate Quinoa Crunch Bars.
- 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.
These dairy free chocolate quinoa crunch bars are:
- rich and decadent
- satisfying and crunchy
- perfect for a small sweet treat
For another healthy chocolate treat, try these homemade salted sunbutter cups.