Vegan Chocolate Quinoa Crunch Bars
Making these vegan chocolate quinoa crunch bars for a special event or as a simple snack feels like such a rewarding process. They have become a favorite treat for family gatherings or when I need to make something quick that’s both indulgent and healthier than traditional desserts. The texture of the toasted quinoa adds a fun crunch that complements the smooth, rich chocolate layer, and they’re naturally sweetened with maple syrup or agave nectar, which makes them a perfect go-to for anyone looking for a little sweetness without refined sugar. It’s always a hit when I bring them along to get-togethers, and they are usually the first to disappear. The best part is that they are simple to prepare and can be made ahead of time, which saves me so much stress when planning events. I hope you enjoy making these delicious chocolate quinoa crunch bars as much as I do!
Did You Know?
Quinoa is a nutrient-dense grain that is often referred to as a "superfood" due to its high protein content and rich supply of essential amino acids. It's also a good source of dietary fiber, magnesium, and iron. Additionally, quinoa is naturally gluten-free, making it an excellent choice for those with gluten sensitivities. When combined with dark chocolate, quinoa adds a satisfying crunch and a boost of nutrients to your dessert.
Yield: 12 bars
Ingredients:
1 cup quinoa, rinsed and drained
1 1/2 cups dairy-free dark chocolate chips
1/4 cup almond butter or peanut butter
1/4 cup maple syrup or agave nectar
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Toast the Quinoa:
In a large, dry skillet over medium heat, add the rinsed and drained quinoa.
Toast the quinoa, stirring frequently, until it becomes golden brown and starts to pop, about 5-7 minutes.
Personal Tip: Keep an eye on the quinoa to prevent burning. You’ll know it’s ready when it starts to pop and releases a nutty aroma.
Remove from heat and let it cool completely.
Melt the Chocolate (Stovetop Method):
Set up a double boiler by filling a medium saucepan with about an inch of water and bringing it to a simmer over medium heat.
Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water.
Add the dark chocolate chips, almond butter (or peanut butter), and maple syrup (or agave nectar) to the bowl.
Stir continuously until the mixture is completely melted and smooth.
Personal Tip: Stir the mixture frequently to prevent any chocolate from burning at the edges. The almond butter will add creaminess to the chocolate.
Remove from heat and stir in the vanilla extract and a pinch of salt.
Melt the Chocolate (Microwave Method):
In a microwave-safe bowl, combine the dark chocolate chips, almond butter (or peanut butter), and maple syrup (or agave nectar).
Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Stir in the vanilla extract and a pinch of salt.
Personal Tip: Make sure to stir the chocolate every 30 seconds so it melts evenly without burning.
Combine Ingredients:
Add the toasted quinoa to the melted chocolate mixture, stirring until all the quinoa is evenly coated.
Personal Tip: Make sure the quinoa is fully coated to ensure a balanced flavor and texture in every bite.
Form the Bars:
Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
Pour the quinoa and chocolate mixture into the prepared pan, spreading it out evenly with a spatula.
Press the mixture down firmly to ensure it holds together.
Personal Tip: Press down firmly so that the bars don’t crumble when cut later.
Chill and Set:
Refrigerate the bars for at least 2 hours, or until the chocolate is firm.
Cut and Serve:
Use the parchment overhang to lift the bars out of the pan.
Cut into 12 squares. Enjoy immediately or store in an airtight container in the refrigerator for up to a week.
Personal Tip: For a neater cut, warm the knife under hot water and dry it before slicing.
Nutritional Information (Per Serving): Calories, 180; Fat, 10g; Saturated Fat, 5g; Carbohydrates, 20g; Fiber, 3g; Sugars, 10g; Protein, 4g
Kitchen Tips, Great Ideas, How to Save Money
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Bulk Buying:
Buying ingredients like quinoa and dark chocolate chips in bulk is a great way to save money, especially since these items have a long shelf life. Purchasing from bulk stores or wholesale clubs reduces the cost per unit and helps you make these treats more economically. -
Homemade Nut Butters:
Making your own almond butter or peanut butter at home can be more affordable than store-bought varieties. All you need is a food processor and roasted nuts to create creamy, fresh, and additive-free nut butters. -
Reusable Baking Tools:
Investing in reusable silicone baking mats and parchment paper sheets can save money over time and is more environmentally friendly. These tools are easy to clean and can be used again and again, reducing waste and saving on disposable options. -
Energy Efficiency:
Melt the chocolate in the microwave rather than using the stovetop to save on energy costs. The microwave method is quick and uses less electricity. Just make sure to stir frequently to prevent the chocolate from burning. -
Smart Storage:
Store any leftover bars in an airtight container in the refrigerator. They will stay fresh for up to a week, making them a perfect snack option for busy days. Keeping them cool will also maintain the crunchiness of the quinoa. -
Ingredient Substitutions:
If maple syrup or agave nectar is expensive or unavailable, you can make your own simple syrup at home by dissolving equal parts sugar and water. This syrup is an affordable and easy substitute that provides the same level of sweetness. -
Flavor Variations:
You can experiment with add-ins like dried fruits, seeds, or nuts to create different flavors and textures in your bars. These small changes keep the recipe fresh and exciting without significantly increasing the cost. -
DIY Sweeteners:
If maple syrup is out of your budget, making your own sweetener using sugar, water, and a bit of molasses is an easy and cost-effective way to get that rich, deep flavor without breaking the bank. -
Learning and Sharing:
Join vegan cooking communities online to share your recipes and learn new techniques. These communities are great for discovering affordable ingredient sources, troubleshooting recipes, and finding inspiration for your next kitchen creation. -
Creative Add-Ins:
If you want to add more nutrition to your bars, try adding seeds like chia or flax, which boost the fiber and protein content. You can also sprinkle coconut flakes on top for a tropical twist. These small additions make your bars even more delicious and healthy without adding too much extra cost.
Let’s Learn About Quinoa
Quinoa is a nutritious seed that is often used as a grain in cooking due to its fluffy texture and rich nutrient profile. Native to South America, particularly in countries like Peru and Bolivia, quinoa has been cultivated for thousands of years. Today, it is grown in various countries worldwide, thanks to its adaptability and high demand.
There are several types of quinoa, including white, red, and black. White quinoa is the most common and has a mild flavor and light texture. Red and black quinoa are slightly chewier and have a stronger, nuttier flavor. All varieties are rich in protein, containing all nine essential amino acids, which makes quinoa a complete protein source—something rare in plant-based foods.
When purchasing quinoa, it’s important to check the packaging for any added preservatives or chemicals. Organic quinoa is a good option if you’re concerned about pesticides, as it ensures that the product is free from harmful chemicals. Additionally, most quinoa sold in stores has been pre-washed, but it’s always a good idea to rinse it before cooking to remove any residual bitterness from the natural coating called saponin.
Quinoa is also highly versatile and can be used in both savory and sweet dishes. Whether you use it in salads, soups, or desserts like these quinoa crunch bars, it’s a nutrient-rich ingredient that adds texture and nutrition to any meal.