No-bake quinoa energy bars

Based on 10 ratings
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Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Pieces:-10+
70 g quinoa
160 g almonds
100 g rolled oats
180 g pitted dates
80 g cashew butter
150 ml maple syrup
1 tsp vanilla extract
2 tbsp coconut oil
100 g bittersweet chocolate
Metric
Imperial

Utensils

  • 3 pots
  • 2 rubber spatulas
  • 2 cutting boards
  • 2 knives
  • frying pan
  • spatula
  • food processor
  • bowl
  • parchment paper
  • baking dish
  • heatproof bowl
  • wire rack

Nutrition per serving

Cal
362
Protein
9 g
Fat
18 g
Carb
40 g
  • Step 1/5

    Add quinoa to a pot over medium-low heat and toast until puffed.  Remove from heat and let cool.
    • 70 g quinoa
    • pot
    • rubber spatula

    Add quinoa to a pot over medium-low heat and toast until puffed. Remove from heat and let cool.

  • Step 2/5

    Chop almonds and add to a frying pan on medium-low heat. Add rolled oats and roast for approx. 10 min., or until the almonds are fragrant. Remove from heat and set aside.
    • 160 g almonds
    • 100 g rolled oats
    • cutting board
    • knife
    • frying pan
    • spatula

    Chop almonds and add to a frying pan on medium-low heat. Add rolled oats and roast for approx. 10 min., or until the almonds are fragrant. Remove from heat and set aside.

  • Step 3/5

    Add dates to a food processor and mix until chopped finely. Add cashew butter, maple syrup, vanilla extract, and coconut oil to a pot and heat until the coconut oil is melted and everything is combined. Add almond-oat mixture, puffed quinoa, cashew butter mixture, and dates to a bowl and stir to combine.
    • 180 g pitted dates
    • 80 g cashew butter
    • 150 ml maple syrup
    • 1 tsp vanilla extract
    • 2 tbsp coconut oil
    • food processor
    • pot
    • rubber spatula
    • bowl

    Add dates to a food processor and mix until chopped finely. Add cashew butter, maple syrup, vanilla extract, and coconut oil to a pot and heat until the coconut oil is melted and everything is combined. Add almond-oat mixture, puffed quinoa, cashew butter mixture, and dates to a bowl and stir to combine.

  • Step 4/5

    Transfer the mixture to a parchment-lined baking dish, press down firmly, and smooth out. Refrigerate for approx. 1 hr., or until the energy bars have firmed up.
    • parchment paper
    • baking dish

    Transfer the mixture to a parchment-lined baking dish, press down firmly, and smooth out. Refrigerate for approx. 1 hr., or until the energy bars have firmed up.

  • Step 5/5

    Melt bittersweet chocolate in a heatproof bowl set over a pot with simmering water. Remove cooled energy bar mixture from the baking pan and cut into evenly-sized bars. Drizzle with melted chocolate and let cool. Enjoy!
    • 100 g bittersweet chocolate
    • heatproof bowl
    • pot
    • cutting board
    • knife
    • wire rack

    Melt bittersweet chocolate in a heatproof bowl set over a pot with simmering water. Remove cooled energy bar mixture from the baking pan and cut into evenly-sized bars. Drizzle with melted chocolate and let cool. Enjoy!