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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 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10
Calories 368kcal
Author Wendy Polisi


  • 3/4 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


  • 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 1/2 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.


Calories: 368kcal | Carbohydrates: 42g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 6mg | Sodium: 264mg | Potassium: 172mg | Fiber: 3g | Sugar: 28g | Vitamin A: 100IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 1.7mg