HOW TO MAKE VEGAN CHOCOLATE CRUNCH BARS | NO BAKE & GLUTEN FREE

Healthy deserts are my favorite and this recipe for Vegan Chocolate Crunch Bars sure won’t disappoint. They have such a satisfying crunch due to the Popped Quinoa. Popped Quinoa is very similar to rice crispy cereals, just full of protein and a nutty flavor!

This recipe also uses dates. Dates are the fruit of the date palm tree and are full of so many nutritious properties. They are full of fibers, healthy carbs, B6, and Potassium. They are used in this recipe as a natural sweetener and it’s one of my favorites for all of my vegan baking needs.

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Soak dates for 10-15 minutes to rehydrate.
Pulse walnuts 15-20 times in food process. Add soaked dates, cinnamon, vanilla extract, salt, and cocoa powder. Blend on high until combined.
Add water and mix in food processor until dough form. You will notice that all the ingredients will form into one combined piece.
Place dough in a parchment lined baking pan. Using hands or spatula flatted out into one even layer at the bottom of the baking sheet. Place into freezer until set.
Make Popped Quinoa by heating medium pot under medium high heat. Place about a teaspoon of quinoa to heat first to see when the heat is ready. The quinoa will start to get a little smoky and the quinoa will start to pop. Once the quinoa starts add about 1/4 cup of the quinoa to cook. You will need to keep the quinoa moving to prevent from burning. Repeat steps until all quinoa is cooked.
In saucepan melt chocolate, nut butter, and coconut oil on low medium heat. Once everything is melted, fold in popped quinoa.
Pour the melted chocolate mixture over the later of date dough and evenly spread out with a spatula. Place into the freezer for 15 more minutes to fully set.
Once set, cut and enjoy!