These Chocolate Puffed Quinoa Rocky Road squares are a vegan, gluten-free no-bake dessert combining puffed quinoa, dark chocolate, nuts, seeds and pomegranate, ready in 20 minutes with a two-layer chocolate finish.
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Line a loaf pan with parchment paper.
Heat a large non-stick frying pan without oil and once hot, add the quinoa.
Allow to warm through for 5 minutes, until the quinoa starts to puff up and pop. It will smell nutty and be sure to stir it regularly to prevent it from burning. Remove from the heat.
Add the chocolate buttons and peanut butter to a heatproof bowl and heat over a pan of simmering water or use the microwave to melt the chocolate.
Meanwhile, into a large bowl, add the nuts, dates, pomegranate, seeds and crispies and stir well.
Once the chocolate has melted, stir in the coconut yoghurt and syrup with a pinch of salt, until creamy. Pour into the bowl of nuts and stir well.
Working quickly so the chocolatey doesn’t set, press the rocky road mix into the tin and press down firmly. Place in the fridge while you make the topping.
Add the chocolate buttons and peanut butter to the same heatproof bowl and melt the chocolate for the top.
Pour over the rocky road and smooth out. Spoon over extra peanut butter and swirl through. Sprinkle with freeze-dried raspberries and return to the fridge for 1-2 hours, or until set firm.
Once set, remove from the tin and use a warmed, sharp knife to slice into 10 bites.
Eat straight away and keep leftovers in a sealed container in the fridge for 3-5 days or in the freeze for 1 month.
Keep in a sealed container in the fridge for 3–5 days or freeze for up to 1 month; thaw at room temperature before serving.
loaf pan · parchment paper · large non-stick frying pan · heatproof bowl · sharp knife
No toasting required. Heat the quinoa in a dry non-stick pan for about 5 minutes, stirring regularly, until it puffs up and smells nutty. This is the puffing step, not toasting.
Yes. Any dark chocolate buttons or chopped chocolate will work. The recipe is naturally vegan with oat milk chocolate, but dairy chocolate is a direct swap.
Store in a sealed container in the fridge for 3–5 days or freeze for up to 1 month. Thaw at room temperature before eating.
Replace the 60g mixed nuts with an equal weight of extra seeds, dried fruit or puffed cereal to maintain texture and bulk.
Work quickly after pouring the chocolate mixture into the nut base. If it begins to set, gently reheat the bowl over simmering water for 30 seconds before pressing into the tin.
