Description
These Chocolate Quinoa Protein Bars are a nutritious, no-bake snack packed with protein and fiber, featuring a crunchy puffed quinoa base and a luscious dark chocolate coating. Perfect for a healthy energy boost or post-workout treat.
Ingredients
Scale
For the Dry Base
- 1 ½ cups puffed quinoa
- ½ cup vanilla or chocolate protein powder (plant-based or whey)
- 2 tbsp chia seeds or ground flaxseed (optional for extra fiber)
For the Binding Mixture
- ½ cup almond butter (or peanut butter)
- ⅓ cup honey or maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
For the Chocolate Coating
- 1 ½ cups dark chocolate chips or chopped dark chocolate
- 1 tbsp coconut oil (for smoother melting)
Instructions
- Prep the Pan: Line an 8×8-inch baking dish with parchment paper, leaving enough overhang on the sides to easily lift out the bars once set. Set the pan aside.
- Mix the Dry Ingredients: In a large mixing bowl, stir together the puffed quinoa, protein powder, and chia seeds or flaxseed if using. Make sure everything is evenly combined.
- Heat the Binder: In a small saucepan over low heat, combine the almond butter, honey or maple syrup, vanilla extract, and a pinch of sea salt. Stir continuously until the mixture is smooth and warm, but do not let it boil.
- Combine Wet and Dry: Pour the warm binder mixture over the dry ingredients in the mixing bowl. Use a spatula to mix thoroughly until all the quinoa and protein powder are coated and a sticky, uniform mixture forms.
- Press into Pan: Transfer the mixture to the prepared baking pan. Press it down firmly into an even layer using a spatula, the back of a spoon, or a second sheet of parchment paper.
- Chill the Base: Place the pan in the refrigerator for 20 to 30 minutes to allow the base to firm up before adding the chocolate topping.
- Make the Chocolate Coating: In a microwave-safe bowl or double boiler, melt the chocolate chips and coconut oil together. Stir every 20 seconds if using a microwave until the mixture is fully melted and glossy.
- Top with Chocolate: Pour the melted chocolate over the chilled quinoa base. Spread it evenly to the edges with an offset spatula or back of a spoon. Gently tap the pan on the counter to eliminate air bubbles.
- Chill Until Set: Return the pan to the refrigerator and chill for at least 1 hour, or until the chocolate layer is fully hardened and the bars are firm.
- Slice and Store: Once set, lift the entire bar slab out of the pan using the parchment overhang. Use a sharp knife to cut into 10 to 12 bars. Store the bars in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Notes
- Use plant-based protein powder to make the bars vegan.
- Substitute almond butter with peanut butter or sunflower seed butter for variation.
- Chilling time is important to ensure the bars hold their shape properly.
- Store bars in an airtight container to maintain freshness and texture.
- Optional chia or flaxseed adds extra fiber and omega-3 fatty acids.
