Crispy Toasted Puffed Quinoa Dark Chocolate Candy Bars
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Cook time: 
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Yield: 4 large candy bars, about 12 servings
Crispy Toasted Puffed Quinoa Dark Chocolate Candy Bars are a real-food take on a favorite candy bar!
  • 1 cup (130 g) quinoa, rinsed in a fine mesh sieve under cool running water and drained well (I used Chosen Foods 100% Organic Royal White Quinoa)
  • 4 oz (115 g) organic food-grade cacao butter, melted in a double boiler or microwave
  • 5 tablespoons unsweetened natural cocoa powder (not Dutch-processed)
  • 3 tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract
  • 1 pinch espresso powder dissolved in ½ teaspoon hot water
  • 1 small pinch sea salt
  1. Preheat the oven to 250F. Spread the quinoa out on a large baking sheet lined with parchment paper, and put it in the oven to dry it out, about 30 to 40 minutes, stirring every 15 minutes or so. Heat a large, deep-sided heavy-bottomed pan over medium-high heat. Spread out the quinoa in the bottom of the pan (you might need to do this in 2 batches so you don’t overcrowd your pan). Turn the heat down slightly and cook until you don’t hear popping for 2 or 3 seconds, stirring occasionally or giving the pan a good shake. Note that if your pan isn’t deep enough, you will need to put a lid on it to keep the quinoa from flying out. (It’s not quite as rigorous as popcorn when it pops, but it’s still pretty lively.) Spread the quinoa out on a large baking sheet to cool.
  2. When the quinoa is cool, mix together all remaining ingredients, and then stir in the puffed quinoa.
  3. Pour the chocolate into molds (I used 4 molds that measure 6¼ inches long by 3 inches wide by ¼ inch deep), and let the chocolate set. (If you don’t have chocolate molds, you can line a 9 by 13-inch baking dish or tray with parchment paper and pour the chocolate inside.)
  4. Store the candy bars in the fridge for up to 2 months.
Recipe by An Edible Mosaic™ at