With only 6 ingredients and dairy and gluten free, these coconut and raspberry puffed quinoa bars are the easiest bars to make, with no fancy equipment required. Simply melt the chocolate and stir through the other ingredients.
I like to toast the coconut (and the puffed quinoa) for 5 minutes; it really adds to the flavour (and the crunch!). The puffed quinoa really adds to the nutritional profile to these bars. It’s higher in fibre and protein than puffed rice but if you can’t find it, puffed rice makes a good substitution.
I also like to add freeze dried raspberries to these bars. Not only do they look pretty but they add a really nice sweetness to the flavour.
what are the 6 ingredients for Coconut & raspberry puffed quinoa bars:
- Dark chocolate
- Puffed quinoa
- Desiccated coconut
- Freeze dried raspberries
- Cashews
- Almond (or peanut) butter
As always, they are very easy to make. They are great if you want to get the kids to get involved in making their own snacks.
It’s also a great recipe to make ahead. They will last for up to a week in the fridge and are great as an after-school treat.
Where to find puffed quinoa?
I know some of you have told me in the past on Instagram that puffed quinoa can be hard to find. Look in health food stores and online; it’s not something I generally see in the supermarket.
You can usually buy in big packs; it will keep in the cupboard for a few months, so you can make these treats again and again. They are also great to add to things like homemade granola and cereals.
Storage and Shelf Life
These puffed quinoa bars store really well in the fridge. You can leave them out of the fridge for a few hours easily. However, I like to store in the fridge as it keeps them harder and ensures they last longer. They’ll last for at least 7 days.
If you’d like them to last even longer, they can be kept in the freezer for up to three months.
Recipe Tips
- Nut butter: Always try and opt for an almond or peanut butter that just contains nuts (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. Try and use quite a smooth and runny one so it’s easier to combine. You can also swap the quinoa for puffed rice if you can’t get hold of quinoa.
- Which chocolate: I have used dark chocolate chips, but any dark chocolate will do. Just try and make sure it is at least 70% cocoa solids and that way it’s more chocolatey and less sugary! Organic too if you can but I realise this can be expensive. Just make sure you check your ingredients!
If you liked these Coconut & Raspberry Puffed Quinoa bars, why not try these:
Puffed Quinoa & Pistachio Bars
3 Ingredient Puffed Quinoa Bars
Coconut & Raspberry Puffed Quinoa Bars
Ingredients
- ½ cup desiccated coconut (42g)
- 1 cup puffed quinoa (25g)
- 1 cup dark chocolate chips (150g)
- 2 tbsp freeze dried raspberries
- ¼ cup chopped raw unsalted cashews (35g)
- ½ cup peanut or almond butter (120g)
Instructions
- Preheat the oven to 180C/350F. Put the quinoa and coconut on a baking tray and bake for 5-6 mins to lightly toast (it makes the bars extra crunchy).
- Whilst it’s in the oven, melt the chocolate over a pan of hot water. Once melted, add in the other ingredients and mix well. Once the quinoa and coconut are ready add this too and mix to combine everything (keep a little back to sprinkle on top if you like).
- Spoon into a silicone bar tray (or a regular baking tray) and press down firmly with a spoon. Sprinkle over more coconut and raspberries and leave in the fridge for an hour to set.
- Once they are hard you can pop out of the tray. Or if you are using a larger baking tray, cut into bars.
Notes
- I have used almond butter in this recipe but if you prefer another nut or seed butter, then please substitute with that.
- I have used dark chocolate chips, but any dark chocolate will do. Just try and make sure it is at least 70% cocoa solids and that way it’s more chocolatey and less sugary!
- These also worked well with puffed rice if you can’t get hold of quinoa.
- If you want to swap out the cashews for other nuts or seeds, then please do – sesame seeds work really well as do chopped pecans or almonds.
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