Description

These Chocolate Quinoa Protein Bars are a nutritious and delicious no-bake treat perfect for snacking or post-workout fuel. Packed with protein from puffed quinoa and protein powder, combined with natural almond butter and honey for binding, and topped with a decadent dark chocolate coating, they offer a satisfying and wholesome snack that is both easy to prepare and naturally gluten free.

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, leaving enough overhang to lift out the bars easily once set. Set the pan aside.
Mix the Dry Ingredients: In a large mixing bowl, combine puffed quinoa, protein powder, and chia seeds or flaxseed if using. Stir well to evenly distribute all the dry ingredients.
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 the mixture is smooth and warmed through, ensuring it does not boil.
Combine Wet and Dry: Pour the warm binding mixture over the dry bowl ingredients. Using a spatula, mix thoroughly until all dry ingredients are fully coated, and a sticky, uniform mixture forms.
Press into Pan: Transfer the mixture into the prepared baking dish. Press down firmly and evenly using a spatula, the back of a spoon, or parchment paper to create a compact base layer.
Chill the Base: Place the pan in the refrigerator for 20 to 30 minutes to let the base firm up before adding the chocolate topping.
Make the Chocolate Coating: Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl or double boiler. Stir every 20 seconds if microwaving, until fully melted and smooth.
Top with Chocolate: Pour the melted chocolate evenly over the chilled quinoa base. Spread gently with an offset spatula or spoon, tapping the pan lightly 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 set bars out of the pan using the 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

The recipe is naturally gluten free and can be made vegan by using maple syrup and plant-based protein powder.
Chia seeds or flaxseed add extra fiber and omega-3s but can be omitted if desired.
Ensure the almond butter and honey are warmed gently to avoid burning or boiling.
Pressing the mixture firmly into the pan prevents crumbly bars.
Use a sharp knife warmed under hot water to slice bars cleanly without cracking the chocolate.
Bars keep well refrigerated and also freeze nicely for extended shelf life.
Feel free to customize the chocolate topping by adding nuts or shredded coconut before chilling.