Description
These Salted Dark Chocolate Pistachio Quinoa Crunch Bars are a delightful no-bake treat featuring a crunchy blend of toasted quinoa, oats, pistachios, and cashews, sweetened naturally with honey and topped with melted dark chocolate and a sprinkle of sea salt. Perfect for a nutritious snack or a healthy dessert, they combine protein-packed ingredients and a balance of sweet and salty flavors.
Ingredients
Main Ingredients
- ½ cup (128g) natural drippy almond butter (or sub peanut butter or sunflower seed butter)
- ⅓ cup (111g) honey
- 1 teaspoon vanilla extract
- ½ cup (48g) gluten free rolled oats
- ⅓ cup (60g) uncooked quinoa
- ⅓ cup (40g) flaxseed meal
- ⅓ cup (37g) shelled pistachios
- ¼ cup (28g) roasted cashews or almonds
Dark Chocolate Topping
- 1 (2.5 ounce) dark chocolate bar, dairy free if desired (or sub ⅓ cup dark chocolate chips)
- 1 teaspoon coconut oil
- 2 tablespoons chopped pistachios, for sprinkling on top
- Maldon sea salt, for sprinkling on top
Instructions
- Prepare the Pan: Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and set it aside to ensure easy removal of the bars after cooling.
- Toast Quinoa and Oats: In a medium pan over medium-low heat, toast the quinoa and oats for 3-6 minutes until the quinoa begins to turn a light golden brown. Alternatively, toast on a baking sheet in a 325°F oven for 8-10 minutes. Set aside once toasted.
- Mix Wet Ingredients: In a medium bowl, combine almond butter, honey, and vanilla extract until smooth and well blended.
- Combine Dry Ingredients: Add the toasted quinoa and oats mixture, flaxseed meal, pistachios, and roasted cashews to the wet ingredients. Stir thoroughly until all ingredients are evenly combined.
- Press Mixture into Pan: Transfer the mixture into the prepared loaf pan. Spread evenly and press down very firmly to compact everything together, ensuring the bars hold shape.
- Melt Chocolate Topping: Break the dark chocolate bar into chunks and place them with coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Apply Chocolate Topping: Pour the melted chocolate over the pressed mixture in the pan, tilting to coat evenly. Sprinkle chopped pistachios over the top.
- Chill: Place the pan in the refrigerator for 4 hours or until the bars are fully set and hardened.
- Finish and Serve: Remove the bars from the pan using the parchment paper edges, sprinkle lightly with Maldon sea salt, and cut into 8-10 bars. Store them covered in the fridge to maintain freshness.
Notes
- To make these bars vegan, substitute honey with date syrup and use a vegan dark chocolate bar.
- For customization, consider swapping nuts or seeds to suit your dietary preference or adding dried fruits for extra sweetness.
- Ensure the almond butter is natural and drippy for the best binding consistency; alternatively, use peanut butter or sunflower seed butter.
- These bars keep well refrigerated and make an excellent grab-and-go snack.