Homemade Quinoa Crunch Bars Beat Out The Store-Bought Alternative

October 15, 2015
by Merce Muse for Thrive Market
Homemade Quinoa Crunch Bars Beat Out The Store-Bought Alternative

The classic chocolate-puffed rice crunch candy bar gets a makeover in this recipe. Here, we've made the sweet a bit healthier by subbing in quinoa for white rice and antioxidant-rich dark chocolate for milk.  

Quinoa Crunch Bars

Yield: 1 8x8-inch pan
Active Time:

Recipe Ingredients

24 ounces 85% dark chocolate
1 3/4 cups popped quinoa
4 ounces white chocolate

Quinoa crunch bar

Instructions

Line an 8x8-inch baking pan with parchment paper.

Melt dark chocolate in a heat-resistant bowl set over a hot water bath. Remove from heat and stir in popped quinoa. Pour into prepared pan.

Melt white chocolate in a clean heat-resistant bowl over hot water bath. Pour over dark chocolate and use a toothpick to swirl the two chocolates to create a marbled texture. Refrigerate until set. Cut into desired chocolate bar sizes.

Quinoa crunch bar

How to Pop Quinoa

Rinse quinoa several times under cold water and drain well. Spread the rinsed quinoa out over a baking sheet. Place in an oven preheated to 100 degrees and cook for 1 hour until quinoa is completely dried out.

Heat a heavy bottomed pot over medium-high heat. Transfer a few tablespoons of the quinoa into the pot and cover with lid. If pot is at the right temperature the quinoa will pop almost immediately. Once popping dies down—this will be quick—remove popped quinoa into another bowl and repeat with remaining unpopped quinoa. This can be done several days ahead and stored in an airtight container.

Photo credit: Paul Delmont

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This article is related to: Dessert, Gluten-Free, Sweets, Vegan, Vegetarian, Quinoa Recipes, Chocolate Recipes, Candy Recipes

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3 thoughts on “Homemade Quinoa Crunch Bars Beat Out The Store-Bought Alternative”

  • Marie

    What if your oven will not do 100F? The lowest mine will go is 170F.

    Reply
    • cdrista215

      I would think 170 is fine, just keep an eye on it to see when it is fully dried out (may take a bit less time). My oven also only heats to 170 and I often dry out almond pulp that way without any issues.

      Reply
  • cdrista215

    Just made these and they are divine! The quinoa is such a pain to rinse and dry out (it just gets everywhere), but this was absolutely worth all the work. I only had a 17 oz bar of chocolate so I used that along with 4 oz of white chocolate and it came out great. Everyone in my house loves it! Thank you for the recipe, a great alternative to crunch bars.

    Reply
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