Healthier Crunch Bars {Gluten-Free, Dairy-Free}
Avoid the inflammatory ingredients of traditional crunch bars by making your own healthier version at home. Peanut butter, honey, and melted chocolate surround puffed quinoa to create a unique spin on the candy bar.
Equipment
- saucepan
- mixing bowl
- 8x8 baking tin
Ingredients
- 2 cups puffed quinoa
- ¾ cup chocolate chips or chopped dark chocolate
- ¾ cup creamy peanut butter or nut/seed butter of choice
- ¼ cup honey or maple syrup
- 1 tablespoon coconut oil
Instructions
- Line an 8x8 baking tin with parchment paper (or use a silicone one). Place puffed quinoa in a large mixing bowl and set aside.
- In a small saucepan, combine the chocolate chips and coconut oil. Cook over low-medium heat until the mixture starts to melt, about 1-2 minutes. Add the peanut butter and honey, and continue to cook until all of the ingredients are melted together, about 3 to 5 more minutes. Make sure to stir occasionally and watch the mixture carefully so it doesn’t burn.
- Pour the chocolate peanut butter mixture over the puffed quinoa. Stir until a “dough” is formed.
- Transfer to the baking tin, and press it into the bottom. Chill it in the freezer for at least one hour to set. Remove from the baking tin and slice into bars of desired size (squares or rectangles). Store in the refrigerator.