Like…what is this. It might be the coolest thing ever. Wrap your minds around this, people – you are eating a chocolate peanut butter swirl bar, but WAIT. It has a bunch of quinoa loaded up in there too.
That’s right. Popped quinoa. In your chocolate bar. What is this life…I’m diggin’ it.
Chances are high that you are sitting there saying “Raw quinoa in my chocolate bar? No thank you – I thiiiiink I’ll pass.” Just hold your horses there, alright? It’s not raw quinoa – it’s popped quinoa. Never heard of it? Get ready to experience the coolest thing your eyeballs have ever seen.
You put about 1/4 cup of dry quinoa in a heavy bottomed pot and let it pop, pop, pop away. It’s quite a satisfying and comforting noise, actually. Kind of like a crackling fire.
Once your cute little quinoa have popped their adorable little faces off, you transfer them to a bowl and get everything else ready. They transform from the hard, inedible raw grain to crunchy, nutty little morsels that go gloriously with the chocolate and peanut butter bars.
It’s true love.
So, here are your super simple steps:
- Pop your quinoa
- Melt your chocolate
- Add both of those things to a bowl along with some vanilla and PB2 (peanut butter powder – still real peanuts, just way less of the fat content. I ❤️ more than life).
- Stir together.
- Spread out on parchment lined baking sheet.
- Swirl in more peanut butter (also made with PB2).
- Refrigerate and slice when firm.
Dear Popped Quinoa Crunch Bars,
Can we be best friends forever?
Please check yes or no.
But for reals I love them like Boone loves his frisbee.
On another note…I started work today – summer break is ooooovvvvaaaaaaa. WHAT HAPPENED. I feel like summer break started two weeks ago. Don’t get me wrong, I love my job and I’m super excited to see all my students again…but WHAT HAPPENNEEDDDDDD. Fastest summer ever.
The fact that teachers get a summer break in the first place is so boss, though. I mean, who ever gets three months off work?? It’s so awesome. Again, that isn’t to say that we all don’t love our jobs, but still – my job could be petting puppies all day and I’d still be pumped about three months off.
Going into this year of teaching is so different than last year, though. Last year was my first year of teaching, so I was so nervous and felt like I had zero idea what I was getting into. And, the icing on the cake, I knew Seth was deploying soon after the school year started, so I was dreading that from the get go. This time around? I feel like I know what I’m doing way more, AND I know that Seth will be here all year! Such a relieving fact.
Also…you know what the end of summer means…?
ITMEANSFALL. Oh my gaaaassshhhhh. I’ve already bought like ten fall scented wall flowers…in August…I’m just going to leave that there.
Have a fantastic week everyone!Print
Popped Quinoa Crunch Bars
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 20 bars 1x
- 4 4oz semi-sweet chocolate bars (I used Baker’s), chopped into small pieces (16 oz total)
- 1 cup dry quinoa
- 1 tablespoon of PB2
- 1/2 teaspoon of vanilla
- For the peanut butter drizzle:
- 2 tablespoons water
- 2 1/2 tablespoons PB2
- Heat a large, heavy bottomed pot over medium-medium/high heat. Let it heat up for several minutes before adding any quinoa
- Add the quinoa 1/4 cup at a time (so you will have four batches to pop). Let it sit in the bottom of the pot, swirling occasionally, until you start to hear light popping, and then swirl it constantly for about a minute until the popping has subsided slightly. Make sure you take it off before it gets brown (this can happen super fast). You don’t want it anything past a toasty golden color
- Once all your quinoa is popped, set aside in a small bowl
- Melt your chopped chocolate in a double boiler
- Add your melted chocolate, quinoa, PB2, and vanilla to a bowl – mix to fully combine
- Line a baking sheet with parchment paper and spread your chocolate quinoa mixture across the top – you DON’T have to spread the mixture across the entire baking sheet or it will be too thin. Just form a square-ish shape in the middle. Thickness is up to you – but I made mine about 1/2 inch thick
- In a small bowl, stir together your peanut butter drizzle. Drizzle this all over the top of your chocolate and quinoa, and then – using a knife – swirl it around gently
- Pop in your refrigerator for at least an hour (or until totally firm) before slicing. I keep mine in the fridge once they are sliced, but the counter works, too!
Nutrition info is for one bar.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more healthy desserts? Check these out: