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Snack recipe · from the recipe book

Cocoa Walnut Raspberry Quinoa Crisp Bars

Chewy, chocolatey pressed bars with toasted quinoa crunch, buttery walnuts and bright tart raspberry, set with a dark chocolate drizzle.

Cocoa Walnut Raspberry Quinoa Crisp Bars

Ingredients

  • ⅓ cup50 gQuinoa, dryrinsed and patted very dry
  • ½ cup chopped50 gWalnutschopped
  • 2½ tbsp40 gAlmond butter, no salt added
  • 2 tbsp40 gHoney
  • 2 tbsp12 gUnsweetened cocoa powder
  • ½ cup60 gRaspberrieslightly mashed
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • 3 tbsp30 gSemisweet chocolate chips
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 325°F (165°C) and line a small loaf pan with parchment.
  2. Spread the quinoa, walnuts and pumpkin seeds on a baking sheet and toast for 10 to 12 minutes, stirring once, until the quinoa smells nutty and crackles; let cool slightly.
  3. In a bowl, stir together the almond butter and honey, then add the unsweetened cocoa powder, vanilla and salt and stir into a smooth, glossy cocoa paste.
  4. Fold the toasted quinoa, walnuts and pumpkin seeds into the cocoa paste, then fold in the mashed raspberries.
  5. Press the mixture firmly into the lined pan with the back of a spoon and bake for 20 minutes until set at the edges.
  6. Let the slab cool in the pan for 10 minutes; meanwhile, melt the chocolate chips in a small bowl in the microwave in 20-second bursts, stirring between each.
  7. Drizzle the melted chocolate chips over the slab and chill for 20 minutes until firm.
  8. Lift out by the parchment and cut into 4 bars; keep leftovers in the fridge.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Tree nuts. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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