Dessert | Side Dish | Snack
Peanut Butter Quinoa Chocolate Bars
Yes, these peanut butter quinoa chocolate bars are crunchy, and peanut butter-y. Yes, they’re easy. Yes, they’re delicious!
Equipment
INGREDIENTS
- 2 c quinoa (soaked* and rinsed**)
- 2 c chocolate chips (melted (I used Lily's sugar free dark chocolate))
- 1/2 c peanut butter or almond butter (your choice!)
INSTRUCTIONS
- Line a loaf pan with parchment paper. Set aside.
- Heat a sauce pan over medium high heat (get it HOT) and add in the quinoa. Toast for about 2-4 minutes, stirring frequently so it does not burn. The quinoa should start to make popping sounds as it cooks, like popcorn!
- In a separate bowl, mix together the quinoa and melted chocolate.
- Spread half of the mixture in the bottom of the loaf pan. It may not be enough for the entire pan–mine just filled up about 3/4 of the way, and that's ok.
- Spoon the peanut butter or almond butter on top of the chocolate quinoa (it helps if your nut butter is well-stirred and runny).
- Top with the remaining chocolate quinoa and place in the freezer for 1 hr to set.***
Notes
* I soak my quinoa overnight. Soaking the quinoa makes it more tender, which makes these quinoa crunch bars crunchy but not too crunchy.
** The holes in most colanders and strainers are too large for rinsing or draining quinoa. I’ve made my famous chocolate quinoa crunch bars a few times, and I found the best way to drain the quinoa it is to pour the wet quinoa into a strainer that’s lined with paper towels. Voila!
*** I recommend taking the chocolate quinoa bar out of the freezer and letting it sit at room temp for about 5-10 minutes. This allows it to soften slightly so it's easier to slice.