Healthy deserts are my favorite and this recipe for Vegan Chocolate Crunch Bars sure won’t disappoint. They have such a satisfying crunch due to the Popped Quinoa. Popped Quinoa is very similar to rice crispy cereals, just full of protein and a nutty flavor!
This recipe also uses dates. Dates are the fruit of the date palm tree and are full of so many nutritious properties. They are full of fibers, healthy carbs, B6, and Potassium. They are used in this recipe as a natural sweetener and it’s one of my favorites for all of my vegan baking needs.
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Brands I Used (Affiliate Links):
KitchenAid Pots & Pans: https://amzn.to/2NEiYx0
KitchenAid Food Processor: https://amzn.to/2YNiWVy
Puffed Quinoa: https://amzn.to/2YVvgDp (if you don’t wan to make your own)
Vegan Dark Chocolate Chips: https://amzn.to/2wn02IM
Healthy deserts are my favorite and this recipe for Vegan Chocolate Crunch Bars sure won’t disappoint. They have such a satisfying crunch due to the Popped Quinoa. Popped Quinoa is very similar to rice crispy cereals, just full of protein and a nutty flavor!
Course:
Dessert, Snack
Cuisine:
American
Keyword:
candy, chocolate, vegan
Servings: 16 Squares
- 2
Cups
Dates
Pitted - 2
Cups
Walnuts
Raw - 3/4
Cup
Cocoa Powder - 1/2
Tsp
Salt - 1
Tsp
Cinnamon
Ground - 1
Tsp
Vanilla Extract - 2
Tbs
Water - 1/2
Cup
Vegan Dark Chocolate - 1/2
Cup
Nut Butter
of Choice - 1
Cup
Quinoa - 1
Tbs
Coconut Oil
Soak dates for 10-15 minutes to rehydrate.
Pulse walnuts 15-20 times in food process. Add soaked dates, cinnamon, vanilla extract, salt, and cocoa powder. Blend on high until combined.
Add water and mix in food processor until dough form. You will notice that all the ingredients will form into one combined piece.
Place dough in a parchment lined baking pan. Using hands or spatula flatted out into one even layer at the bottom of the baking sheet. Place into freezer until set.
Make Popped Quinoa by heating medium pot under medium high heat. Place about a teaspoon of quinoa to heat first to see when the heat is ready. The quinoa will start to get a little smoky and the quinoa will start to pop. Once the quinoa starts add about 1/4 cup of the quinoa to cook. You will need to keep the quinoa moving to prevent from burning. Repeat steps until all quinoa is cooked.
In saucepan melt chocolate, nut butter, and coconut oil on low medium heat. Once everything is melted, fold in popped quinoa.
Pour the melted chocolate mixture over the later of date dough and evenly spread out with a spatula. Place into the freezer for 15 more minutes to fully set.
Hello
I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.