Coconut & Raspberry Puffed Quinoa Bars
With only 6 ingredients, these Raspberry & Coconut Puffed Quinoa Bars will become your new favourite snack. The combination of lightly toasted coconut with raspberries and dark chocolate is a match made in heaven.
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.
Nutrition
Calories: 277kcalCarbohydrates: 13gProtein: 5.4gFat: 21.7gSaturated Fat: 9.3gFiber: 2.9g
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