These chocolate puffed quinoa bars are a protein-rich recipe with puffed quinoa, a twist on the classic Rice Krispies recipe. These crunchy bars are refined sugar free and have a healthy caramel flavor topped with a thick chocolate top. Make them in under 20 minutes.
Use store bought puffed quinoa or make it yourself. See my detailed post on how to puff quinoa here.
Measuring out the puffed quinoa - either store-bought or homemade - into a large mixing bowl.
Sit jar of coconut oil in a pot of boiling water to melt enough to use.
Line a loaf pan with parchment paper.
Make Bars
Add the nut butter and maple syrup to a microwave-safe cup and heat for 1 minute. Stir until creamy. Add in the vanilla and salt.
⅓ cup nut butter, ⅓ cup maple syrup, 1 teaspoon vanilla extract, pinch of salt
Pour the mixture on to the puffed quinoa in the mixing bowl. Quickly but gently fold the puffed quinoa and the syrup/butter mixture together.
2 cups puffed quinoa
Fold the mixture into the pan and press down and flatten the mixture using the bottom of a metal measuring cup or other flat utensil. Set aside to make the chocolate top.
Make the Chocolate Top
Place the chocolate and coconut oil in a heat safe bowl.
1 cup chocolate chips, 2 tablespoon coconut oil
Microwave for 60 seconds, remove and stir the mixture is creamy.
Pour the chocolate over the quinoa mixture. Tip the pan to help the chocolate reach all sides. Then tap on the counter to help the chocolate level out.
Freeze the pan for at least ten minutes or longer, and then slice into squares.
Notes
Storage. Store in a covered container at room temperature for two days. You can refrigerate after that for a week, but add a paper towel so they remain crispy. These won't freeze well, they will become soggy.Popped quinoa. Instead of store-bought puffed quinoa, use homemade popped quinoa, or even a puffed rice cereal.Maple syrup. Instead of maple syrup, agave syrup or date syrup can be used instead.