These no-bake Mexican chocolate puffed quinoa squares combine toasted pecans, cocoa powder, and cinnamon for a vegan, gluten-free snack that requires no oven and sets in the refrigerator in just 30 minutes.
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Line an 8×8-inch baking dish with parchment paper. Allow the parchment paper to hang over the sides so that it will be easier to remove the quinoa squares.
In a large bowl, stir together the puffed quinoa and pecans.
Add the cocoa powder, maple syrup, coconut oil, peanut butter, and ground cinnamon to a small saucepan. Heat over medium heat until smooth and completely melted. Remove from heat and add vanilla extract.
Pour the chocolate mixture over the quinoa mixture and stir until evenly coated. No dry quinoa should remain.
Transfer the mixture into the prepared baking dish, pressing the mixture down well with your hand or the bottom of a glass, so it has an even thickness. Cover and refrigerate for at least 30 minutes or until set.
Remove pan from the refrigerator and use a sharp knife to cut into 16 squares.
Store covered in the refrigerator for up to 5 days, or freeze for up to 2 months in an airtight container with parchment between layers.
8x8-inch baking dish · parchment paper · small saucepan
Yes. Substitute tahini, almond butter, or sunflower seed butter in equal amounts; the texture will remain dense and chewy.
Store covered in the refrigerator for up to 5 days, or freeze for up to 2 months in an airtight container with parchment between layers.
Refrigeration allows the coconut oil and peanut butter binder to set firm, so the squares hold together when cut and eaten.
Yes. Double all ingredients and use a 9x13-inch baking dish instead, pressing evenly. Refrigerate for at least 30 minutes.
The cinnamon is the signature Mexican chocolate spice; it pairs with cocoa powder to create that warm, traditional flavor profile.
