Bloggers’ Favourites: Chocolate Quinoa Crunch Bar

Chocolate quinoa crunch bars: A healthy alternative to tiffin or rocky road

Welcome to another edition of my Bloggers’ Favourites series! This month we have something for people looking for a healthier chocolatey snack, along the lines of tiffin or rocky road. This chocolate quinoa bar is full of nuts and seeds, and has a very satisfying crunch to it!

But before we get on to the recipe, let’s meet Sus and find out a bit more about her blog…

What’s your name and where do you blog?

I’m Sus and I blog at www.roughmeasures.com

Tell us a bit about what you write about on your blog:

I create vegetarian recipes that I hope will nourish your mind and belly. I try to keep them quite simple, and my aim is to encourage people to get cooking and that healthy eating doesn’t have to cost the earth.

I create my recipes on my narrowboat (in which I live) in my tiny kitchen!

Sum up your attitude to cooking in three words:

Scatty, chaotic organisation!

What’s your favourite recipe and why?

Savoury wise I love any form of big salads, with a load of seasonal roasted veggies and seeds chucked in. I like experimenting with different dressing recipes.

I’m a total chocolate fiend. Growing up we always had puddings, and Fridays after school always involved a trip to the sweet shop for some chocolate.

My favourite treat growing up was always chocolate tiffin cake.

I created my Chocolate Quinoa Crunch Bars on a random whim, trying to produce a healthier version of my much loved tiffin. It turned out really well and I now make sure I always have a stash of them in a tin somewhere for my chocolate fix!

Chocolate quinoa crunch bars: A healthy alternative to tiffin or rocky road

Makes 6-8 Crunch Bars – For a larger tub / tray, double up all ingredients. (I used a tupperwear 8″ X 6″)

Ingredients:

  • 250g Organic Dark Chocolate {ed note: Sus uses G&B’s 90% cocoa, and I used a mix of 85% and 90% Lindt chocolate – the higher the cocoa, the less sweet your final bar will be, so keep that in mind when choosing your chocolate}
  • 125g Quinoa
  • 100g Dried cranberries (or other dried fruit)
  • 100g Mixed chopped nuts (I used almonds, pecans and walnuts)
  • 2 ½ tablespoons coconut oil
  • 1 tablespoon maple syrup
  • 1 tablespoon pumpkin seeds

Step one: Preheat oven to Gas Mark ½ (120 C) and line a tupperwear or tray with cling film.

Step two: Bring a pan of water to the boil, cook the quinoa for 12 minutes (cooking times may vary so double check the instructions on the pack). Once cooked, drain the quinoa and spread in a baking tray. Bake in the oven for 45 mins (or until quinoa has dried out, make sure you stir regularly).

Step three: Once quinoa has dried out, heat a teaspoon of coconut oil in a large frying pan. Add the quinoa, and fry until crispy (be careful not to burn). You want the quinoa to turn a nice golden brown colour and be crispy to touch. {ed note: I skipped this step as I totally misread the instructions and cooked for 45 minutes at 180′ – the quinoa went brown in the oven, but does have a little bit of a toasty flavour, so you might want to follow the proper instructions!}

Step four: Once done, remove from pan and transfer onto kitchen roll. Set aside to cool.

Step five: Meanwhile, melt 200g chocolate and 2 tablespoons coconut oil slowly in a saucepan over a low heat. As soon as the chocolate and oil have melted and combined, remove from heat.

Step six: Add the cooked quinoa, chopped nuts and cranberries to the melted chocolate. Mix well.

Step seven: Spread the chocolate mixture evenly across the tray, pushing it into all corners, making sure the nuts are evenly distributed and then put into the fridge to cool for an hour.

Step eight: After an hour, melt the remaining chocolate and coconut oil with the maple syrup, pour over the top of the bars. Sprinkle with pumpkin seeds. Then refrigerate for 2 more hours, or overnight if possible.

Thank you Sus! This is such a unique recipe, and an absolute treat. Also, I am so impressed at how much you prepare on a boat!! 

To find out more about Sus and her narrowboat kitchen, visit her blog, or you can find her on Twitter or Instagram. This recipe originally appeared on her blog here.

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1 Comment

  1. Catherine

    September 7, 2015 at 9:25 am

    These look delicious! Will definitely be trying x

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