Chocolate Quinoa Crunch Bars are a no-bake vegan treat that pairs toasted, nutty quinoa with rich melted chocolate in one easy-to-make bar. The key to success is timing the quinoa toast perfectly—just 15-30 seconds—to achieve crunch without burning.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Moisten quinoa with a 4:1 ratio of quinoa to water (or soak quinoa overnight, completely submerging it in water.)
Place about 1 tablespoon of moistened quinoa into a small pan heated to medium-high temperature and flatten it into a single layer. Note: To determine when the pan is ready, test about 10 quinoa seeds to see if the pan is hot enough. The seeds should crackle or pop within 15 seconds of going on the stove.
Water will start to evaporate and dry out the seeds. Break the quinoa up with a whisk.
Once quinoa starts to make a crackling or popping sound, shake the pan around. It will be time to take the quinoa off the stove within a few seconds. Your quinoa will smell toasted and nutty. It will also visibly change to a golden brown. The whole process goes by within 15-30 seconds. Blink, and you might miss it! It's only a matter of seconds until the quinoa turns from toasted to burnt! Repeat this process until all quinoa is popped. Let cool for a few minutes before eating (it will be very hot right off the stove).
Melt chocolate chips in the microwave for 60 seconds and stir until the chocolate is smooth. You could also use the double boiler method.
Add the popped quinoa to the melted chocolate.
Stir until all the popped quinoa is evenly distributed through the chocolate.
Use a small glass container or loaf pan (ranging from 6” x 4” to 7.5” x 5.5” for a thinner bar that is easier to bite into) and line it with parchment paper. Fold the parchment paper over the sides to easily pop out the bars later.
Spread the chocolate quinoa mixture evenly and smooth out the top. If desired, sprinkle extra popped quinoa on top.
Freeze the bars for 20 minutes or until the chocolate is hardened. Then, using the parchment sheet, remove the bars from the container. Let them sit at room temperature for a couple of minutes.
Cut the quinoa chocolate into your desired number of bars. I sliced mine into 4 bars. You could also halve the bars to make 8 little squares.
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month; let bars sit at room temperature for a few minutes before eating.
small pan (for toasting quinoa) · whisk · microwave (or double boiler for melting chocolate) · small glass container or loaf pan · parchment paper
The quinoa will smell toasted and nutty, turn golden brown, and make a crackling or popping sound. The entire process takes 15-30 seconds; stop immediately when it pops to avoid burning.
This recipe is designed for quinoa's unique popping texture. Other grains won't replicate the same crunch; however, you could experiment with puffed rice or toasted seeds, though results will differ.
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month. Let them sit at room temperature for a few minutes before eating for the best texture.
Any chocolate chips work—dark, milk, or vegan chocolate all work well. Use vegan chocolate to keep the bars fully vegan.
Yes. Double both quinoa and chocolate chips, then toast the quinoa in two batches (about 1 tablespoon per batch) to maintain proper heat and timing. Use a larger container for the final bars.
