Healthy sweet snacks: chocolate quinoa squares
Looking to make healthier choices when snacking but still want to enjoy a sweet treat? This recipe makes a great afternoon pick-me-up or dessert.
Makes: 16 squares
Prep time: 15 minutes (plus 2 hours refrigeration)
Cook time: 30 minutes
- 3 cups (555g) cooked quinoa (1½ cups, or 192g, uncooked quinoa)
- 2½ cups (200g) rolled oats
- ¼ cup (28g) ground flaxseed
- ¼ cup (16g) unsalted, shelled pumpkin seeds, ground in a spice or coffee grinder
- ½ teaspoon Himalayan pink salt
- ½ teaspoon ground cinnamon
- ¼ cup (20g) unsweetened desiccated coconut
- ⅔ cup (160ml) almond milk
- 4 tablespoons (80g) raw honey
- ¾ cup (195g) nut butter of choice
- 1 tablespoon (14g) coconut oil
- 1 bar (100g) high-quality dark chocolate (75% cacao or higher)
- Preheat the oven to 375°F (190°C). Line a 23 x 23cm pan with parchment paper.
- Combine the quinoa, oats, flaxseed, ground pumpkin seeds, pink salt, cinnamon, coconut, and almond milk in a large bowl.
- Add the honey, nut butter, and coconut oil to a microwave-safe bowl and microwave in 20-second increments until you can stir and combine them. Add to the bowl with the dry ingredients and stir to combine. Press into the prepared pan.
- Bake 30 to 35 minutes, until the edges are browned. Remove from the oven and let cool for 15 minutes.
- To melt the chocolate, break or cut the chocolate into equal-size small pieces. Place it in a clear, microwave-safe glass bowl so you can see it as it melts. Heat for 1 minute. Remove from the microwave and stir (the chocolate will look shiny). Continue to heat in 20-second increments, stirring at each interval, until the chocolate is smooth. Use an offset spatula to spread a layer of melted chocolate onto the cooled quinoa bars.
- Place the pan in the refrigerator for 2 hours or in the freezer for 30 minutes to set and firm the chocolate. Cut into 16 squares.
- Place the squares into containers. Store in the refrigerator for up to 6 days or freeze for up to 3 months.
To freeze these quinoa squares, place a square of parchment or wax paper in between each square and store in a freezer-safe container. Or individually wrap each square in aluminium foil and store in a freezer bag.
Images and text from The Visual Guide to Easy Meal Prep by Erin Romeo, photography by Alison Bickel Photography. Race Point Publishing RRP $29.99.
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