Quinoa Chocolate Cherry Protein Bars (no-bake, vegan, gluten-free)
Homemade no-bake protein bars are so easy and customizable, so it makes sense to make them yourself.
Generally most bars are made of three elements from three categories (one or more of within each category):
- Binder (dried fruits, chopped dates, nut butters or liquid sweeteners),
- Nutrient (nuts, seeds, oats, quinoa, buckwheat, protein powder) ,
- Crunch (almonds, walnuts, cashews, cacao nibs, chocolate chips).
Mix these elements together, bake or not, top or not. Easy peasy!
Obviously I chose to top this recipe with a rich dark chocolate. And not just any rich dark chocolate, but a homemade mix of cacao paste, cacao butter, coconut oil and maple syrup. The cacao butter and cacao paste are expensive ingredients, so if you want to skip to a less expensive method, just melt a high-quality chocolate bar in the microwave and use that instead of making your own chocolate.
I can recommend a few vegan brands with no allergens and quite tasty: HU, Valrhona, Pascha, and Eating Evolved
And as you make your protein bars, just think of the customization potential! I hope you love my protein bar recipe and custom bar guidance!
Quinoa Chocolate Cherry Protein Bars (no-bake, vegan, gluten-free)
Ingredients
Granola Bars
- 1 cup chopped almonds or walnuts or cashews
- 1/4 cup raw pumpkin seeds or poppy seeds or chia
- 1/4 cup raw sunflower seeds or pinenuts or flax seeds
- 1/2 cup uncooked quinoa, rinsed and popped or rice cereal or popped amaranth
- 1 cup dried cherries or dried apricots, dried cranberries, dried apples, dried figs or even chopped dates
- 3 tbsps maple syrup
- 1 pinch salt
Homemade Dark Chocolate Topping (Or use a melted dark chocolate bar or two)
- 1/4 cup cacao paste
- 1/4 cup cacao butter
- 1/4 cup maple syrup
- 1/8 cup coconut oil, melted
OR
- 1-2 (3.5oz) dark chocolate bar (I also love quality chocolate by HU, Valrhona, Pascha, and Eating Evolved)
Useful Equipment
Instructions
Prep to Make Bars
-
Line the 8-inch square pan with a parchment liner.
-
Pop the quinoa next. To do this, pour it into a strainer and rinse through. Then pour it into a dry pan (no oil), and turn on the heat to medium high. Stir the quinoa around until it dries and begins to pop. Stop when the popping noise fades. It will be a bit brownish and smell nutty. Don't burn it. It took me about 3 minutes. Popped quinoa is still tiny; not popped fat like a corn kernel.
Chop with a knife anything that needs chopping: nuts, seeds, cherries..
Make the Bars
-
You can mix up the bar mixture by hand in a bowl, or you can put it into the food processor.
You want a texture that is crumbly, lumpy and damp so you can press it into the parchment-lined pan.
If you process, please don't over process so the texture becomes a puree from the oil being released by the nuts. Stop it at crumbly. Spoon some out to test by squeezing in your fist to see if it holds together..
When it is ready, press the mixture into the bottom of the pan. I used a flat-bottomed glass to flatten it evenly; some people actually use a roller meant for that. Refrigerate the bars for 30 minutes or more.
Homemade Chocolate Topping
-
To prepare the chocolate topping, you can of course just melt a dark chocolate bar (70% cacao or higher) and pour it over the chilled bars before cutting.
-
However, if you want to top them with the homemade chocolate layer, here is how to make it.
-
First, melt the cacao paste and cacao butter in a double boiler - or I put a Pyrex measuring cup in a pot of boiling water and melt the chocolate mix in the cup. (just do not get water in the chocolate).
Once the chocolate is melted, add in the coconut oil and maple syrup, and stir everything until thoroughly combined. You can taste-test the chocolate and see if it needs more maple syrup to heighten the sweetness. You can also at this point add a tsp of cinnamon or mint extract.
Pour this mixture over the pan of uncut granola bars and refrigerate for another 30 minutes. Remove, and cut into bars.
And there you have it, healthy bars you made yourself so you know every single ingredient within them! Happy Snacking!
Daraina says
Why is cacao paste so expensive?
Debbie says
Cacao paste is expensive, I agree. So you could just skip making the chocolate and melt a chocolate bar instead. Choose one you trust (Green & Black or EatingEvolved), and microwave it in a pyrex glass measuring cup at 30 second intervals until it is melted. Then pour it on. Dee xx
Natalie | Feasting on Fruit says
Tart + sweet + chocolate–sounds perfect! I am so used to using dates for the sticky fruit in granola bars, but the cherries would add so much more flavor. Or at least a different flavor. A different flavor that pairs very very well with chocolate! I think these fall into the snack-ssert category that I love so much 🙂
Debbie says
I agree, I love dates, but it is good to branch out. Also, I just read using figs instead of dates is a thing. I am going to try raw cookies with them and see what happens! Dee xx.
Maja Brekalo says
Hi Dee!
I love simple recipes like this. Beautifully written too!
And who wouldn’t love these?! A perfect desert/snack..
Maja xx
Debbie says
Hi Maya!! So sweet of you to stop by, and what a kind message. I know, bars like these are such a fun way to deal with 3 pm slump! haha! Thanks for stopping by, cutie. Have a great weekend. Dee xx.
Ashley Collins says
Oh I need to track down some cacao paste Dee! These are the perfect on the go bar for me!
Debbie says
Ashley, I know, right! Love this bar, so easy to make. Cheers to Marie at @papaya_sunshine for turning us on to Cacao Paste! Haha! Thanks for stopping by sweetie! Dee xx.
Edgar Catrejon says
These are amazing! 🙂 Have a great week!
Debbie says
Hi Edgar! Aw, so nice of you in your busy week to stop by! Let me know seriously if you need any help with your own blog. And hope you have a terrific week too! Dee xx.
Tara says
Your blog is absolutely gorgeous! Love this recipe too! 🙂 I will have to try it soon!
Debbie says
Tara! Hi! So glad you like my blog, and yes, these bars are so easy! Take care, Dee xx.
anna hall says
What do you mean popped quinoa?
Debbie says
Hi Anna, quinoa is often popped in a pan like popcorn or puffed in the oven to create a crunchy snack, or to use in recipes to provide some texture. I’ll write a how-to soon on how to do it, but you can google it too. Thanks for stopping by! Dee xx.
Marie Nichols says
These look amazing Dee! I’m so happy you are using cacao paste to make decadent yummy treats? Thank you for the mention I’m so happy I could inspire you xxxxx❤️
Debbie says
Marie! Thank you so much for popping by, and I imagine you inspire a whole lot of folks on your fantastic IG page. Happy Sunday! Dee xx.