Salted Dark Chocolate Pistachio Quinoa Crunch Bars Recipe

Introduction

These Salted Dark Chocolate Pistachio Quinoa Crunch Bars combine wholesome ingredients with rich flavors for a satisfying snack. They offer a delightful mix of crunchy nuts, toasted quinoa, and smooth dark chocolate, perfect for anytime energy boosts or a sweet treat.

Ingredients

• ½ cup natural drippy almond butter (or substitute peanut butter or sunflower seed butter)
• 1/3 cup honey
• 1 teaspoon vanilla extract
• ½ cup gluten free rolled oats
• ⅓ cup uncooked quinoa
• ⅓ cup flaxseed meal
• 1/3 cup shelled pistachios
• ¼ cup roasted cashews or almonds
• For the dark chocolate topping:
  • 1 (2.5 ounce) dark chocolate bar, dairy free if desired (or substitute ⅓ cup dark chocolate chips)
  • 1 teaspoon coconut oil
  • 2 tablespoons chopped pistachios, for sprinkling on top
  • Maldon sea salt, for sprinkling on top

Instructions

1. Step 1: Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and set aside.
2. Step 2: Add quinoa and oats to a medium pan and toast over medium-low heat for 3-6 minutes, or until the quinoa turns a slight golden brown. Alternatively, toast them in the oven at 325°F for 8-10 minutes. Set aside once toasted.
3. Step 3: In a medium bowl, mix together almond butter, honey, and vanilla extract until smooth.
4. Step 4: Add the toasted oats and quinoa mixture, flaxseed meal, pistachios, and cashews to the bowl. Stir well until everything is combined.
5. Step 5: Transfer the mixture to the prepared pan. Spread evenly and press down firmly to compact the bars.
6. Step 6: Break the chocolate bar into chunks and place them with coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
7. Step 7: Pour the melted chocolate over the bars, tilting the pan to coat evenly. Sprinkle the chopped pistachios on top.
8. Step 8: Refrigerate the bars for about 4 hours or until fully hardened.
9. Step 9: Once set, remove the bars from the pan, sprinkle with Maldon sea salt, and cut into 8-10 squares or bars.

Tips & Variations

• Use sunflower seed butter as a nut-free option.
• Toast the oats and quinoa carefully to avoid burning and to enhance their nutty flavor.
• Swap cashews with almonds or walnuts for a different nutty crunch.
• Add a pinch of cinnamon or a little orange zest to the mixture for extra flavor.

Storage

Store the bars covered in the refrigerator for up to one week. For longer storage, keep them in an airtight container in the freezer and thaw before eating. To reheat, let the bars sit at room temperature for a few minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked quinoa instead of uncooked?

It’s best to use uncooked quinoa toasted with oats to achieve the right crunch. Cooked quinoa would make the bars too soft and moist.

Are these bars gluten free?

Yes, as long as you use certified gluten free rolled oats and ensure all other ingredients meet your dietary needs, these bars are gluten free.

Salted Dark Chocolate Pistachio Quinoa Crunch Bars Recipe

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4.8 from 136 reviews

These Salted Dark Chocolate Pistachio Quinoa Crunch Bars are a wholesome and delicious snack combining nutty quinoa, crunchy nuts, and a luscious dark chocolate topping. Perfect for a nutritious energy boost, they are naturally gluten-free and can be made dairy-free by selecting a suitable chocolate. The bars offer a delightful balance of sweet, salty, and rich flavors with a satisfying crunchy texture.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8–10 bars 1x
• Category: Snack
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Main Ingredients

• ½ cup natural drippy almond butter (or substitute peanut butter or sunflower seed butter)
• 1/3 cup honey
• 1 teaspoon vanilla extract
• ½ cup gluten free rolled oats
• ⅓ cup uncooked quinoa
• ⅓ cup flaxseed meal
• 1/3 cup shelled pistachios
• ¼ cup roasted cashews or almonds

Dark Chocolate Topping

• 1 (2.5 ounce) dark chocolate bar, dairy free if desired (or substitute ⅓ cup dark chocolate chips)
• 1 teaspoon coconut oil
• 2 tablespoons chopped pistachios, for sprinkling on top
• Maldon sea salt, for sprinkling on top

Instructions

1. Prepare the Pan: Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and set it aside to get ready for the bar mixture.
2. Toast Quinoa and Oats: In a medium pan over medium-low heat, toast the uncooked quinoa and gluten-free rolled oats for 3-6 minutes until the quinoa starts turning a slight golden brown. Alternatively, toast them in the oven at 325°F (163°C) for 8-10 minutes. Once toasted, remove from heat and set aside.
3. Mix Wet Ingredients: In a medium bowl, combine the almond butter, honey, and vanilla extract. Stir until smooth and fully blended.
4. Combine Dry Ingredients: Add the toasted quinoa and oats mixture, flaxseed meal, shelled pistachios, and roasted cashews or almonds to the almond butter mixture. Stir thoroughly until the mixture is well combined and sticky.
5. Press Mixture into Pan: Transfer the combined mixture into the prepared loaf pan. Spread evenly and press firmly and compactly to create an even base for the bars.
6. Melt Chocolate Topping: Break the dark chocolate bar into chunks and place them in a microwave-safe bowl along with the coconut oil. Microwave in 30-second intervals, stirring in between until the chocolate is fully melted and smooth.
7. Coat Bars with Chocolate: Pour the melted chocolate over the pressed mixture in the pan, tilting the pan to evenly cover the surface. Sprinkle 2 tablespoons of chopped pistachios on top for extra texture and flavor.
8. Chill to Set: Place the pan in the refrigerator for at least 4 hours or until the bars have fully hardened and set.
9. Cut and Serve: Remove the bars from the pan using the parchment paper as a sling, sprinkle with Maldon sea salt for a salty contrast, and cut into 8-10 bars or squares. Keep stored covered in the fridge to maintain freshness.

Notes

• To make these bars vegan, substitute honey with maple syrup or agave nectar.
• You can substitute almond butter with peanut butter or sunflower seed butter according to preference or allergies.
• Ensure to use gluten-free oats and quinoa to keep this recipe gluten-free.
• Press the mixture firmly into the pan to ensure the bars hold together once set.
• If you do not have a microwave, melt the chocolate and coconut oil gently on a stovetop double boiler.
• These bars are best stored in the refrigerator and consumed within a week for optimal freshness.

Keywords: quinoa bars, dark chocolate snack, gluten free snack, pistachio bars, healthy energy bars, no bake chocolate bars