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Chocolate & Maca Quinoa Bars

Spotted the Puffed Quinoa in the shop and asked, what do you do with that? This would have been the answer I gave you. Credits to The Yoga Kitchen, these bars are divine. You're welcome.

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  • Place the coconut oil in a medium saucepan over a medium–low heat. Add the 2 tablespoons of sweetener of your choice and combine. Now add the cacao and maca powder, plus the pinch of salt and whisk until the mixture forms a loose paste. Remove from the heat.

  • Add the quinoa puffs, and stir to combine, making sure all the ingredients are coated in the chocolate paste. Taste and add a little more salt if needed.

  • Line a 15 x 20cm (6 x 8in) baking tin (pan) with baking paper (parchment paper) and scoop the batter into it. Use the palm of your hands to press everything loosely down into the tin.

  • Now sprinkle the hazelnuts, cranberries and pistachios evenly over the surface and, using the palm of your hands again, press everything together tightly and evenly to roughly 2–3cm (¾–1in) deep. Leave to cool, then place in the refrigerator to firm for 30 minutes.

  • These bars will last for 1 week in the refrigerator, or can be frozen for up to 2 months.

Recipe & Photo Credit: Kimberly Parsons, The Yoga Kitchen.

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