These no bake Coconut Mocha Quinoa Bars are a healthy, quinoa-filled dessert. The good news is you can’t taste the quinoa, and instead taste chocolate and coconut with a hint of coffee. YUM.
I FINALLY hopped on the put-quinoa-in-your-dessert trend. Is that still a trend, or am I a few months too late? I feel like I’m always falling behind on food trends.
Speaking of food trends (once again, behind on this trend), I went to a CREPE restaurant yesterday and it was everything. A crepe restaurant, meaning they only serve crepes (Pittsburgh people, I’m referring to Cafe Moulin, have you been?). So I’m not that obsessed with crepes but…maybe I actually am. Normally I’d be all about the sweet crepes—I mean hellooooo sweet tooth—but I opted for a savory crepe since it was lunchtime and oh my gosh… turkey, goat cheese, avocado, and caramelized onions.. ALL IN THE SAME CREPE. Now if I could just have that every day for lunch I’d be set.
Is it weird to talk about crepes while looking at quinoa bars?
Ya see, I was originally going to make breakfast quinoa bars, but I was having an ‘I don’t feel like going to the grocery store’ kind of day. So, after looking around my apartment for ingredients, I realized I had a ton of chocolate and coconut, and that’s how these beauties were born.
These bars are…
Chocolate-y with a hint of coffee (aka mocha…)
Filled with quinoa and oats
Topped with coconut
A healthy dessert
Aka you need to have a no bake baking party this weekend and MAKE THESE. Deal?
- 3/4 cup cooked quinoa
- 1/2 cup old fashioned oats
- 3 tsp instant coffee
- 3 tbsp cacao powder
- 1/4 cup shredded coconut
- 1 cup pitted dates
- 1/4 cup almonds
- 1 tbsp maple syrup
- 1 tbsp sugar
- 4 tbsp coconut oil
- 1/2 cup chocolate chips
- While quinoa is cooking, place the oats, dates, almonds, syrup, sugar, and 2 tbsp coconut oil in a food processor and pulse until everything is mixed (mixture will probably form a ball in the processor--that's a good thing).
- Place that mixture in a bowl and stir in coffee, cacao, coconut, and quinoa; once everything is mixed, set aside.
- Line an 8x8 baking dish with coconut oil or parchment paper and place mixture in dish, using your hands or a spatula to evenly smooth it out.
- Heat remaining 2 tbsp coconut oil and chocolate chips over stovetop until chocolate has melted and then pour chocolate overtop of bars.
- Sprinkle extra shredded coconut and instant coffee over the bars and place them in the refrigerator for at least 30 minutes, allowing time for the chocolate to set.
- Remove from refrigerator, cut bars and enjoy!
Q: Do you prefer sweet or savory crepes? Favorite way to eat quinoa?