Chocolate Puffed Quinoa Bars
Chocolate puffed quinoa bars are a no-bake, vegan alternative to puffed wheat squares, sweetened only with dates and bound with nut butter. They require no baking and freeze-set in 30 minutes.
Chocolate puffed quinoa bars are a no-bake, vegan alternative to puffed wheat squares, sweetened only with dates and bound with nut butter. They require no baking and freeze-set in 30 minutes.
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Line a 20cm (8 inch) square baking tin with parchment paper and set aside. Add the puffed quinoa to a large bowl.
In the bowl of a food processor fitted with the blade attachment, add the dates and nut butter and mix on high speed until a rough paste forms.
Add the milk, cacao, cinnamon, and salt. Blend again until smooth.
Add the date mixture to the quinoa puffs and mix until combined. You may need to use your hands to fully mix.
Press the bar mixture into the lined baking tin. Use damp hands to really press it in and try to make it as even as possible.
Place the tin in the freezer for 30 minutes, or refrigerate for a couple of hours, before cutting into 16 squares. These are best stored in a sealed container in the freezer.
Store in a sealed container in the freezer for up to 3 weeks; thaw at room temperature for 10–15 minutes before eating.
food processor · 20cm (8 inch) square baking tin · parchment paper
No. After mixing and pressing into the tin, they freeze for 30 minutes or refrigerate for a couple of hours—no oven required.
Yes, puffed wheat will work as a direct swap, though the bars will no longer be gluten-free. Use the same weight or volume.
Any runny nut or seed butter works—almond, tahini, sunflower, or peanut. Avoid thick butters; thin with extra non-dairy milk if needed.
Store in a sealed container in the freezer for up to 3 weeks. They can thaw at room temperature for 10–15 minutes before eating.
The date-nut mixture may be too dry. Ensure dates are soft and nut butter is runny; add an extra tablespoon of milk if the mixture feels crumbly.
