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Chocolate Quinoa Protein Crisps (No Bake)

Chocolate Quinoa Protein Crisps are crunchy, no-bake chocolate bars made with puffed quinoa, nut butter,and protein powder. Naturally sweetened and rich in chocolate flavour, they are an easy high-protein snack with the perfect crispy texture - ideal for meal prep, healthy desserts, or anytime chocolate cravings strike. 🍫 🤎
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate crispy protein treats, chocolate quinoa protien crisps no bake, clean eating dessert or snack, clean eating protein cookie, no bake quinoa protein chocolate cookie bites, quinoa crispy protein snack bites, quinoa protein snack cookies no bake
Servings 12

Ingredients

Chocolate Crisp Base

  • 1 cup puffed quinoa (or puffed rice, farro or amaranth)
  • 1/2 cup almond flour
  • 1/3 cup chocolate protein powder
  • 2 tablespoons cocoa powder
  • 1/3 cup natural peanut butter or almond butter
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Chocolate Topping

  • 1/2 cup dark chocolate chips
  • 1 tablespoon coconut oil
  • Optional: extra puffed quinoa or chopped nuts for topping.

Instructions

Chocolate Crisp Base

  • Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or you can simply spoon out tablespoons of the batter onto a lined tray, or you can use a silicon muffin pan to make individual cookies.
    In a medium mixing bowl, combine puffed quinoa, almond flour, chocolate protein powder, cocoa powder and sea salt. Stir until evenly mixed.
    Add the nut butter, maple syrup, and vanilla extract to the bowl. Stir until everything comes together into a thick, chocolatey mixture. The texture should be sticky enough to hold together while still maintaining the quinoa crunch.
    Scoop lots of 2 tablespoons of the batter onto the lined pan and form flat circle cookies or press batter into a lined baking pan or dish using the back of a spoon or spatula to smooth the surface.
    Chill until solid, about 30 minutes or less.
    Place the pan in the fridge while preparing the topping.

Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Spoon a small bit of melted chocolate on top of either the cookie crisps or pour over the base and spread evenly if you are using one pan.
    If desired, sprinkle extra puffed quinoa or chopped nuts on top before the chocolate sets.
    Place the pan in the fridge for 1–2 hours until fully set. Once firm, remove from the pan and slice into 12-16 bars or squares.
    Store in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.
    Tips & Variations
    • Swap almond flour for oat or coconut flour if preferred
    • Use sunflower seed butter for a nut-free option
    • Add shredded coconut for extra texture
    • Sprinkle a little flaky sea salt on top for a sweet–salty finish
    • Use puffed rice, farro or amaranth for a change 
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