These puffed quinoa peanut butter chocolate bars are a no-bake treat combining crispy quinoa puffs, creamy peanut butter, and melted dark chocolate, finished with flaky salt for balance and ready to eat in under 20 minutes.
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Prepare an 8x8 inch pan with parchment paper and set aside.
To a large bowl, add the quinoa puffs, peanut butter, hemp seeds, vanilla extract, vanilla paste, maple syrup, and salt.
Mix with a wooden spoon to combine.
Transfer the puffed quinoa to the prepared pan and firmly press down.
In a small bowl, combine the dark chocolate chips and coconut oil.
Melt the two ingredients together in the microwave, mix together.
Pour over top of the pressed-down quinoa puffs, and spread evenly
Set in the fridge for 3 – 5 minutes, add flaky salt on top, and set in the fridge until chocolate is firm.
After about 10 – 15 minutes, cut into 16 equal pieces and enjoy!!
Store in an airtight container in the refrigerator for up to 7 days; freeze for up to 3 weeks. No reheating needed.
Yes, any peanut butter works. Creamy texture will mix more easily than chunky, but either will combine with the puffs and hold the bars together.
Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 weeks. Keep them chilled so the chocolate coating stays firm.
Yes, the recipe is already vegan if you use vegan dark chocolate chips and confirm your peanut butter, hemp seeds, and vanilla are plant-based.
Flaky salt balances the sweetness and enhances the peanut butter and chocolate flavors without making the bars taste salty.
Yes, use a 9x13 inch pan and double all ingredients. Increase fridge time by 5–10 minutes to ensure the chocolate fully sets before cutting.
