Healthy Crunch: Salted Dark Chocolate Pistachio Quinoa Crunch Bars
- Prep
- 30 min
- Total
- 270 min
- Serves
- 8
- Calories
- 329 kcal
- Carbs
- 32.20 g
Ingredients
- ½ cupnatural drippy almond butter ((or sub peanut butter or sunflower seed butter))
- ⅓ cuphoney
- 1 teaspoonvanilla extract
- ½ cupgluten free rolled oats
- ⅓ cupuncooked quinoa
- ⅓ cupflaxseed meal
- ⅓ cupshelled pistachios
- ¼ cuproasted cashews ((or almonds))
- 1 (2.5 ounce)dark chocolate bar ((dairy free if desired or sub ⅓ cup dark chocolate chips))
- 1 teaspooncoconut oil
- 2 tablespoonschopped pistachios ((for sprinkling on top))
- —Maldon sea salt ((for sprinkling on top))
Instructions
- 1
Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Set aside.
- 2
Add quinoa and oats to a medium pan and place over medium low heat. Toast quinoa and oats for 3-6 minutes or until quinoa begins to turn slightly golden brown. Set aside.
- 3
In a medium bowl, mix together the almond butter, honey, and vanilla until smooth. Add in the oats and quinoa mixture, along with the flaxseed meal, pistachios, and cashews. Stir until well combined.
- 4
Add the mixture to the prepared pan and spread out evenly, then press down very firmly.
- 5
Break up the chocolate bar into chunks. Add chocolate and coconut oil to a microwave-safe bowl and microwave in 30-second intervals until melted. Pour over the bars, tilting the pan to coat evenly. Sprinkle chopped pistachios on top.
- 6
Refrigerate for 4 hours or until completely hardened. Sprinkle with sea salt and cut into squares or bars.