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No-Bake Chocolate Quinoa Crunch Clusters

A healthy, crunchy snack that balances indulgence with wholesome ingredients, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 20 clusters
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup cooked quinoa, cooled or substitute with puffed quinoa for extra crunch
  • 1 cup puffed brown rice or puffed quinoa adds crunch
  • 1 cup rolled oats use gluten-free oats if needed
  • 1 cup almond butter or peanut butter smooth or crunchy
  • 1/2 cup honey or pure maple syrup maple = vegan
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup dark chocolate chips 70% cacao or higher
  • 2 tablespoons coconut oil optional — helps melt chocolate and firm clusters
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped nuts almonds, walnuts — optional
  • 1/4 cup shredded unsweetened coconut optional
  • 2 tablespoons chia seeds or ground flaxseed optional — boosts nutrition

Method
 

Preparation
  1. Line a baking sheet with parchment paper or use silicone molds.
  2. Ensure cooked quinoa is well cooled and relatively dry. Pat with a towel if needed.
Mixing
  1. In a medium saucepan over low heat, combine almond butter, honey (or maple), cocoa powder, coconut oil, and salt. Stir constantly until smooth and slightly glossy, about 3-5 minutes. Do not boil.
  2. Remove the saucepan from heat and stir in vanilla extract. Taste and adjust salt or sweetness now.
Combine Ingredients
  1. In a large mixing bowl, combine cooked quinoa, puffed rice/quinoa, rolled oats, nuts (if using), coconut, and chia/flax. Toss to mix evenly.
  2. Pour the chocolate-nut butter mixture over the dry ingredients. Fold gently with a spatula until everything is well coated, about 1-2 minutes.
  3. Fold in 1/4 cup of dark chocolate chips now, reserving the rest for a drizzle (optional). The residual heat will melt some chips for a gooey texture.
Forming Clusters
  1. Scoop spoonfuls (about 2 tablespoons each) onto the prepared baking sheet and press lightly to form clusters.
  2. Optionally, microwave the remaining chocolate chips for 20-30 seconds (stir) and drizzle over clusters for a finished look.
Chill
  1. Chill clusters in the refrigerator for at least 30-45 minutes until firm. For firmer results, freeze for 10-15 minutes.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Thaw for 10-20 minutes before serving.