Description

These Chocolate Quinoa Protein Bars are a delicious and nutritious homemade snack combining puffed quinoa, protein powder, and a smooth almond butter binder with a rich dark chocolate coating. Perfect for a post-workout boost or an energy-packed treat, these bars are easy to make, naturally gluten-free, and provide a balanced mix of protein, healthy fats, and fiber. The no-bake preparation ensures a quick process with wholesome ingredients and customizable options for sweetness and texture.

Ingredients

Scale

For the Dry Base

1 ½ cups puffed quinoa
½ cup vanilla or chocolate protein powder (plant-based or whey)
2 tbsp chia seeds or ground flaxseed (optional for extra fiber)

For the Binding Mixture

½ cup almond butter (or peanut butter)
⅓ cup honey or maple syrup
1 tsp vanilla extract
Pinch of sea salt

For the Chocolate Coating

1 ½ cups dark chocolate chips or chopped dark chocolate
1 tbsp coconut oil (for smoother melting)

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Instructions

Prep the Pan: Line an 8×8-inch baking dish with parchment paper, ensuring enough overhang on the sides to lift out the bars easily once set. Set the pan aside.
Mix the Dry Ingredients: In a large mixing bowl, stir together the puffed quinoa, protein powder, and chia seeds or flaxseed if using, ensuring the mixture is evenly combined.
Heat the Binder: In a small saucepan over low heat, combine almond butter, honey or maple syrup, vanilla extract, and a pinch of sea salt. Stir continuously until smooth and warm without boiling.
Combine Wet and Dry: Pour the warm binder mixture over the dry ingredients. Mix thoroughly with a spatula until all dry ingredients are coated and the mixture is sticky and uniform.
Press into Pan: Transfer the mixture to the prepared pan. Press firmly into an even layer using a spatula, back of a spoon, or parchment paper sheet.
Chill the Base: Refrigerate the pan for 20 to 30 minutes to let the base firm up before adding chocolate.
Make the Chocolate Coating: Melt the chocolate chips and coconut oil together in a microwave-safe bowl or double boiler, stirring every 20 seconds if microwaving, until fully melted and glossy.
Top with Chocolate: Pour melted chocolate over the chilled quinoa base. Spread evenly to the edges and gently tap the pan to remove air bubbles.
Chill Until Set: Return the pan to the refrigerator and chill for at least 1 hour until the chocolate hardens and bars are firm.
Slice and Store: Lift the bars out using parchment overhang. Cut into 10 to 12 bars. Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

Notes

For extra fiber, include chia seeds or ground flaxseed in the dry ingredients.
You can use peanut butter instead of almond butter based on preference or availability.
Maple syrup is a great vegan substitute for honey to keep the bars plant-based.
The protein powder can be plant-based or whey protein, depending on dietary needs.
To speed firming, place bars in the freezer for 15-20 minutes before the chocolate coating.
If you prefer a crunchier texture, toast the puffed quinoa lightly before mixing.
Store bars in the fridge to maintain firmness, especially in warmer climates.