These healthy 4 ingredient toffee crisp are a super easy no-bake snack.
I don’t know if you remember the original chocolate bar? They were one of my favourites growing up. Crispy rice and caramel all encased in chocolate.
For my homemade toffee crisp, I’ve used puffed quinoa instead of rice as it really adds to the nutritional profile (and the crunch!) to these bars. And for the caramel I’ve just blended dates with almond butter – which also makes sure they are really sweet and filling too!
This toffee crisp recipe is easy to make ahead. They will last for up to a week in the fridge and they are great as an after-school treat.
Nutritional Highlights
✔ Protein from the puffed quinoa and the almond butter
✔ Vitamin E, magnesium, and healthy fats from almond butter
✔ Natural sugars, fibre, potassium, and copper from Medjool dates
✔ Fibre (yes fibre!) and antioxidants 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.
- Swaps: 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.
- Which dates? I use large medjool dates. They work really well in recipes like this as they blend into a lovely caramel consistency. I find other dates don’t give the same taste and consistency.
Related REcipes
Here are some of my other favourite recipes that use puffed quinoa:
Coconut & Raspberry Puffed Quinoa Bars
Puffed Quinoa & Pistachio Bars
4 Ingredient Toffee Crisp
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.
Just made these nice and easy thanks
That’s great to hear! So glad you enjoyed them.
The taste is great, but for some reason the puffed quinoa got soggy despite crisping them up in the oven and also not adding any liquid to the date mixture!
Sorry to hear that. Try putting them in the fridge to firm up.