Chocolate Puffed Quinoa Rocky Road (Vegan No-Bake)

Rich, chunky and packed with wholefood ingredients, these Chocolate Puffed Quinoa Rocky Road squares are delicious. They require no baking, are made with vegan, gluten-free and amazing ingredients, ready in 20 minutes.

I love making anything chocolatey and this time of year, no bake recipes are always my favourite. You can whip these up in 20 minutes or less and then just allow them to chill in the fridge. They are perfect when you fancy something chocolatey in the evening or to perk up your afternoon and are naturally sweetened with medjool dates. You can add in in nuts, seeds or dried fruits you like, and the recipe listed below is one of my favourite combinations.

Why will I love these bites?

These rocky road bites are so good:

• Chocolatey, nutty and rich
• Fruity, fresh and creamy
• Crunchy, crispy and packed with textures
• Made with simple wholefood ingredients
• Naturally high in protein using quinoa and protein crispies
• A source of fibre with nuts and quinoa
• Ideal to make ahead of time
  • Great for meal prep
• Keep well in the fridge or freezer
• Delicious for dessert or as a snack
• Use any nuts, seeds or dried fruits
• Naturally dairy-free, egg-free and vegan
• Naturally gluten-free
• Easily nut-free
• High in healthy fats
• Great for the gut
• Require no baking
• Come together in a few steps

If you already love the sound of these bites, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the rocky road:

• Quinoa: add some regular un-cooked white quinoa to a hot pan and allow it to pop and puff up. This adds protein, fibre and crunch.
• Oat milk chocolate: I love the Raw Halo oat milk chocolate buttons which are rich and creamy but not too dark. They are made with only wholefood ingredients, minimal sugar and taste amazing.
• Peanut butter: the smoother the better (or swap for almond or cashew butter, too).
• Coconut cream: this is the thick part of a chilled tin of coconut milk, or use natural thick coconut yoghurt (this will only work if it’s a high-quality yoghurt like Cocos Organic).
• Maple syrup: or use honey to add a slight bit of sweetness (only 1 tbsp for the whole recipe!).
• Mixed nuts: I use a mix of pecans, cashews and Brazil nuts, but you can use any nuts like almonds, hazelnuts, pistachios, walnuts etc.
• Medjool dates: chop the dates into small chunks so that each bite has some date inside. You can use other dried fruits, if you prefer.
• Pomegranate: these are so juicy and burst in your mouth when you eat them.
• Soya protein crispies: these add more crunch as well as natural protein to the mix, I use the Chia Charge ones. Or, use puffed cereal.

And for the top:

• Oat milk chocolate: as above.
• Peanut butter: ditto.
• Freeze-dried raspberries: these are optional but add some fruitiness on top.

Are these gluten-free and nut-free?

These are naturally gluten-free as quinoa does not contain gluten. To keep them nut-free, swap the mixed nuts for granola or seeds and swap the peanut butter for tahini or sunflower seed butter.

How do I make them?

These are ready in a few steps:

• Heat a large non-toxic non-stick pan: and add the quinoa.
• Allow the quinoa to pop and turn toasty: for about 5 minutes.
• Now add the chocolate and peanut butter to a heatproof bowl: and melt either in the microwave or over a pan of simmering water.
• Stir in the coconut cream and syrup or honey: to the melted chocolate.
• To a large mixing bowl, add the nuts, seeds and other add-ins: and stir well.
• Pour the chocolate mix into the bowl: and stir well.
• Press into a lined loaf tin: and smooth over the top.
• Add the rest of the chocolate and peanut butter: to a heatproof bowl and melt.
• Pour the chocolate over the bars and swirl on some peanut butter: adding freeze-dried raspberries if you like.
• Set in the fridge: and slice into bars.

How long will they last?

These will keep for 1 week in the fridge in a sealed container or for 1 month in the freezer. Allow them to thaw for 20 minutes or so before eating.

What other recipes can I try?

For more no-bake recipes:

• No Bake Fruit and Nut Brownie Bars
• Chocolate Raspberry Flapjack Oat Slices
• Chocolate Orange and Pistachio FroYo Bites
• Matcha White Chocolate Protein Oat Bars
• Chocolate Brownie Peanut Butter Raspberry Cups

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Chocolate Puffed Quinoa Rocky Road so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With rocky road love x