Quinoa Chocolate Bars

This may be the only recipe that I’ve ever made and instantly said “I bet I could sell these!” Although I am not someone with much of a sweet tooth, I have a hard time resisting these chocolate bars. The combination of the sweetness of the chocolate and the sea salt is a real winner in my book. To make these into bars, you will need a candy bar mold, which you can pick up for less than $8. If you don’t want to do this, simply line a rimmed baking sheet with parchment paper.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 368kcal

Author Wendy Polisi

Ingredients

¾ cup quinoa rinsed and dried
1 tablespoon coconut oil
1 lb chocolate cut into equal size pieces (I used vegan chocolate; any type works - dark, milk, etc.)
1 cup almonds toasted and chopped
1 teaspoon sea salt

Instructions

Place coconut oil in a popcorn popper and allow to get warm.
Add quinoa and cook about 5 minutes, until quinoa is lightly brown. Alternatively, pop quinoa for 5 to 10 minutes in a covered saucepan, shaking to prevent burning.
Spray candy bar molds with oil.
Place chocolate in a microwave and heat for 40 seconds. Stir and cook in 30 second increments until melted, stirring in between cooking. Alternatively, place in the top of a double boiler and cook over medium low until melted.
In a small bowl, combine popped quinoa, almonds and sea salt. Add ½ of the mixture to the chocolate. Pour chocolate into molds and top with the remainder of the popped quinoa mixture.
Allow to sit until firm, at least 2 hours. If you just can’t wait, you can also put the chocolate into the freezer for 20–45 minutes, depending on the thickness of your chocolate bars.

Nutrition