No-bake quinoa energy bars

No-bake quinoa energy bars

Based on 13 ratings

Difficulty

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

Ingredients

Servings2
14 g
quinoa
32 g
almonds
20 g
rolled oats
36 g
pitted dates
16 g
cashew butter
30 ml
maple syrup
¼ tsp
vanilla extract
tbsp
coconut oil
20 g
bittersweet chocolate
MetricImperial

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

How-To Videos

how-to-melt-chocolate

How to melt chocolate

Nutrition per serving

Cal362
Protein9 g
Fat18 g
Carb40 g
  • Step 1/5

    Add quinoa to a pot over medium-low heat and toast until puffed.  Remove from heat and let cool.
    • 14 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.
    • 32 g almonds
    • 20 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.
    • 36 g pitted dates
    • 16 g cashew butter
    • 30 ml maple syrup
    • ¼ tsp vanilla extract
    • 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!
    • 20 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!

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