I found myself making and snacking on these no bake bars all the time during my first few months postpartum with Sidney, and with baby #4 on the way, I can’t wait to make them again.
These chocolate quinoa crunch bars are loaded with nutrition, naturally sweetened with honey, and covered in dark chocolate + sea salt. A healthy snack that feels indulgent because they literally taste like a candy bar. My favorite.
The best part? There’s no baking required. So, let’s get to it!
Ingredients in pistachio quinoa bars
We’re packing these delicious bars with healthy fats from nuts, omega-3s from flaxseed meal, and so much more. Here’s what you’ll need:
Easy ingredient swaps
There are a few simple ways you can make these chocolate quinoa bars your own:
Looking for a nut-free bar?
Try my delicious Toasted Quinoa, Dried Fig & Dark Chocolate Nut Free Granola Bars! They’re crunchy, perfectly sweet, and 100% nut-free.
Can I add protein powder?
I haven’t tested this recipe using protein powder, but you might be able to swap some of the flaxseed meal with your favorite kind. Again, I haven’t tested it, so let me know if the comments if you experiment! I wouldn’t recommend simply adding protein powder to the base because the mixture will be too dry.
How to make quinoa crunch bars
- Toast the oats & quinoa. Add the dry quinoa and oats to a pan, and toast over medium low heat on the stovetop until slightly golden.
- Mix the wet ingredients. In a medium bowl, mix the wet ingredients until smooth. Add in the toasted oats and quinoa, along with the flax and nuts. Stir until well combined.
- Press into a pan. Dump the mixture into a loaf pan lined with parchment paper, spread it out evenly, and press the mixture firmly into the bottom of the pan.
- Add the chocolate. Break up the chocolate bar into chunks and microwave in a bowl with the coconut until melted. Pour the chocolate over the bars, then tilt the pan to coat them. Add chopped pistachios on top.
- Chill, top & enjoy! Place the pan in the fridge for at least 4 hours to harden, then sprinkle with sea salt, cut into squares or bars, and devour!
Storing these chocolate quinoa crunch bars
- In the fridge: store these bars covered in an airtight container in the fridge for up to 1 week. When you’re ready to eat them, just let them come to room temp for about 5 minutes so that they soften a bit.
- In the freezer: place the chocolate quinoa crunch bars in the freezer for up to 2 months in an airtight container. I’d recommend separating the bars with parchment or wax paper as well. When you’re ready to eat them, let the bars thaw in the fridge and then bring them to room temp as described above.
Tools you’ll need
Get all of my go-to kitchen tools here!
More no bake snacks you’ll love
Get all of my no bake snacks here!
I hope you love these delicious salted dark chocolate pistachio quinoa crunch bars! If you make them be sure to leave a comment and a rating to let me know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Salted Dark Chocolate Pistachio Quinoa Crunch Bars
Delicious salted dark chocolate pistachio quinoa crunch bars filled with nutritious ingredients like quinoa, flaxseed meal, pistachios and cashews. These sweet & salty, protein-packed quinoa crunch bars are naturally sweetened with honey and a little chocolate for a wonderful no bake snack or healthy treat!
Ingredients
- ½ cup (128g) natural drippy almond butter (or sub peanut butter or sunflower seed butter)
- ⅓ cup (111g) honey
- 1 teaspoon vanilla extract
- ½ cup (48g) gluten free rolled oats
- ⅓ cup (60g) uncooked quinoa
- ⅓ cup (40g) flaxseed meal
- ⅓ cup (37g) shelled pistachios
- ¼ cup (28g) roasted cashews or almonds
- For the dark chocolate topping:
- 1 (2.5 ounce) dark chocolate bar, dairy free if desired (or sub ⅓ cup dark chocolate chips)
- 1 teaspoon coconut oil
- 2 tablespoons chopped pistachios, for sprinkling on top
- Maldon sea salt, for sprinkling on top
Instructions
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Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Set aside.
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Add quinoa and oats to a medium pan and place over medium low heat. Toast quinoa and oats in the pan for 3-6 minutes or until quinoa begins to turn a slight golden brown color. You can also toast them on a pan in the oven at 325 degrees F for 8-10 minutes. Once done toasting, set aside.
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In a medium bowl, mix together the almond butter, honey and vanilla until smooth. Add in the oats and quinoa mixture, along with the flaxseed meal, pistachios and cashews. Stir until well combined.
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Add mixture to the prepared pan and spread out evenly, then press mixture down in the pan very firmly.
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Next break up the chocolate bar into chunks. Add the chocolate and coconut oil to a microwave safe bowl and microwave in 30 second intervals until melted. Pour over the bars, tilting the pan to evenly coat the bars with chocolate. Add a few tablespoons of chopped pistachios on top. Place the pan in the fridge for 4 hours or until the mixture has completely hardened. Remove the bars from the pan, sprinkle with sea salt and cut into 8-10 squares or bars. Store bars covered in the fridge.
Recipe Notes
See the full post for tips, tricks, and ways to customize these bars!
Nutrition
Serving: 1barCalories: 329calCarbohydrates: 32.2gProtein: 8.4gFat: 20.2gSaturated Fat: 4.5gFiber: 5.6gSugar: 16.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 13th, 2020. The recipe was updated on January 16th, 2026, and the post was republished with new photos on January 26th, 2026.
