Description
These Salted Dark Chocolate Pistachio Quinoa Crunch Bars are a deliciously crunchy, nutrient-packed snack perfect for satisfying your sweet tooth while keeping it wholesome. Featuring toasted quinoa, gluten-free oats, and rich almond butter, these bars are topped with a smooth layer of dark chocolate, sprinkled with crunchy pistachios and a pinch of sea salt, creating a perfect balance of sweet and savory 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 paste
- 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 Pan: Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and set aside to ensure easy removal of bars later.
- Toast Quinoa and Oats: In a medium pan over medium-low heat, toast the quinoa and oats for 3-6 minutes until the quinoa starts turning a slight golden brown. Alternatively, toast them in the oven at 325°F (163°C) for 8-10 minutes. Once toasted, set aside to cool.
- Mix Wet Ingredients: In a medium bowl, combine the almond butter, honey, and vanilla paste, stirring until smooth and well blended.
- Combine Dry Ingredients: Add the toasted quinoa and oats mixture, flaxseed meal, pistachios, and roasted cashews or almonds to the wet ingredients. Stir everything until fully incorporated.
- Press Mixture into Pan: Transfer the mixture into the prepared loaf pan. Spread evenly and press down firmly to create a compact layer.
- Melt Chocolate Topping: Break the dark chocolate bar into chunks and place in a microwave-safe bowl with coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Coat Bars with Chocolate: Pour the melted chocolate over the pressed mixture in the pan. Tilt the pan gently to distribute the chocolate evenly. Sprinkle chopped pistachios on top for added texture and flavor.
- Chill to Set: Refrigerate the pan for about 4 hours or until the chocolate and mixture have completely hardened.
- Slice and Serve: Remove the bars from the pan using the parchment paper. Sprinkle with Maldon sea salt to enhance flavor. Cut into 8-10 squares or bars. Store the bars covered in the refrigerator.
Notes
- You can substitute almond butter with peanut butter or sunflower seed butter depending on preference or allergies.
- For a nuttier taste, use roasted cashews or almonds as specified.
- Ensure to press the mixture firmly in the pan to get compact bars that hold together well.
- Use dairy-free dark chocolate to keep the bars vegan-friendly.
- Bars should be stored in the refrigerator to maintain freshness and crunchiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
