Salted Dark Chocolate Pistachio Quinoa Crunch Bars Recipe
These Salted Dark Chocolate Pistachio Quinoa Crunch Bars are a delicious and nutritious no-bake treat. Packed with wholesome ingredients like quinoa, flaxseed meal, pistachios, and cashews, they provide a perfect balance of sweet and salty flavors. Naturally sweetened with honey and topped with rich dark chocolate and a sprinkle of Maldon sea salt, these protein-packed bars are ideal as a healthy snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 4 hours 16 minutes
- Yield: 8-10 bars
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- ½ cup (128g) natural drippy almond butter (or substitute peanut butter or sunflower seed butter)
- ⅓ cup (111g) honey
- 1 teaspoon vanilla extract
- ½ cup (48g) gluten free rolled oats
- ⅓ cup (60g) uncooked quinoa
- ⅓ cup (40g) flaxseed meal
- ⅓ cup (37g) shelled pistachios
- ¼ cup (28g) 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 prevent sticking and for easy removal of the bars later.
- Toast Quinoa and Oats: Add the quinoa and oats to a medium pan and toast over medium-low heat for 3-6 minutes until the quinoa starts to turn a slight golden brown. Alternatively, toast them in a preheated oven at 325°F 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 the mixture is smooth and well incorporated.
- Combine Dry Ingredients: Add the toasted quinoa and oats mixture, flaxseed meal, pistachios, and roasted cashews to the wet ingredients. Stir thoroughly to make sure everything is evenly mixed.
- Press the Mixture: Transfer the mixture into the prepared loaf pan. Spread and press it down very firmly to ensure the bars hold their shape.
- Melt Chocolate Topping: Break the dark chocolate bar into chunks and place them in a microwave-safe bowl with the coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Top the Bars: Pour the melted chocolate evenly over the pressed mixture in the pan. Tilt the pan gently to coat the surface. Sprinkle chopped pistachios on top for added crunch and flavor.
- Chill to Set: Place the pan in the refrigerator for at least 4 hours, or until the bars are completely firm and the chocolate topping has hardened.
- Serve and Store: Remove the bars from the pan using the parchment paper. Sprinkle Maldon sea salt on top for a perfect salted finish. Cut into 8-10 squares or bars. Store the bars covered in the refrigerator for freshness.
Notes
- To make these bars vegan, substitute honey with date syrup and use a vegan dark chocolate bar.
- You can customize the nuts with your preference, such as using almonds instead of cashews.
- For a crunchier texture, consider lightly toasting the nuts before adding them.
- Store the bars in an airtight container in the fridge to keep them fresh for up to one week.
- These bars are great as a grab-and-go snack, providing balanced nutrients and natural sweetness.
