Salted Dark Chocolate Pistachio Quinoa Crunch Bars Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Mix Wet Ingredients: In a medium bowl, combine the almond butter, honey, and vanilla extract. Stir until smooth and fully blended.
- 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.
- 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.
- 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.
- 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.
- Chill to Set: Place the pan in the refrigerator for at least 4 hours or until the bars have fully hardened and set.
- 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
