These healthy 4 ingredient toffee crisp are a super easy no-bake snack.

The puffed quinoa really adds to the nutritional profile (and the crunch!) to these bars.

This is a great recipe to make ahead as they will last for up to a week in the fridge and they are great as an after-school treat.

Nutritional Highlights

✔ Protein and essential amino acids from puffed quinoa
✔ Vitamin E, magnesium, and healthy fats from almond butter
✔ Natural sugars, fibre, potassium, and copper from Medjool dates
✔ Iron and antioxidants (flavonoids) from dark chocolate

The ingredients you need for 4 ingredient toffee crisp are:

• Puffed quinoa 
• Almond butter 
• Medjool dates
• Dark chocolate 

For the dark chocolate try and go with one that is at least 70% cocoa and that way it has less sugar and more chocolate!  The dates are very sweet anyway so this will balance out the flavour of the dark chocolate really well. 

I hope you try them and enjoy them as much as I do – let me know in the comments below.

storage & shelf life

Store in the fridge in the sealed tub.

They will last for about a week.

I don’t recommend freezing.

Recipe Tips

• Always try and opt for an almond butter that just contains almonds (and maybe a little salt) – get in the habit of checking the ingredients as you may be surprised how much extra ‘fillers’ and sugars some brands will sneak in.  I find the organic brands tend to just use organic almonds and a pinch of sea salt and that is it – so try to find one like that if you can.
• I have used almond butter in this recipe but if you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same. 
• They also work well with puffed rice if you can’t get hold of quinoa.
• For the dates, I use large medjool dates. They work really well in recipes like this as they blend into a lovely caramel consistency. 

4 Ingredient Toffee Crisp

Helen Ridgeway Helen Ridgeway

This 4 ingredient toffee crisp is my healthier take on the original chocolate bar. Dates, almond butter, puffed quinoa and chocolate is all you need to make these little bars. They will store well in the fridge for easy snacks throughout the week.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Chill Time: 30 minutes mins

Total Time 35 minutes mins

Course Dessert, Snack

Servings 14

Calories 177 kcal

Equipment

• Magimix food processor *affiliate link

Ingredients

 

• 1½ cups soft medjool dates (225g)
• ½ cup smooth almond butter (120g)
• 1½ cups puffed quinoa (40g)
• 125 g dark chocolate

Instructions

 

• Toast the puffed quinoa for 5 mins in the oven at 180C/350F so it’s crispy (don’t miss this step).
• Add the dates and almond butter to a food processor and blend until smooth. Add 1-2 tbsp of water as you blend if needed (only if your dates are harder. You don’t want the mix to be too wet as it will make the quinoa soggy).
• Add the puffed quinoa and pulse to mix well. Shape into mini bars and refrigerate whilst you melt the chocolate.
• Melt the chocolate in a bowl over a pan of hot water and then dip each of the bars and place back in the fridge to set.

Notes

• They will keep in the fridge for about a week in a sealed tub.
• Other nut butters will work as well as almond.
• I use a dark chocolate that is at least 70% cocoa and this is what the nutritional information is based upon.

 

*This post contains affiliate links. I may receive a small commission when you purchase through these links (at no extra cost to you). I only endorse products that I personally use or have tested.

Nutrition

Calories: 177kcalCarbohydrates: 22.3gProtein: 3.2gFat: 8.1gSaturated Fat: 2.5gFiber: 3.1g

Keyword date caramel, puffed quinoa, toffee crisp

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