Indulge in the ultimate Easter treat with these delectable chocolate puffed quinoa bars, offering a delightful combination of crispy quinoa and rich chocolate, sure to satisfy every sweet craving this holiday season. Elevate your Easter celebrations with these easy-to-make, irresistible treats that will have everyone coming back for seconds.

This recipe makes about 16 bars.


  • 220g pitted prunes, chopped
  • 2 tbs coconut oit
  • 150g almond, hazelnut pr peanut butter
  • 50ml grapeseed oil
  • 1tbs honey
  • Pinch of cayenne pepper
  • 1 cup (160g) pumpkin seeds (pepitas), lightly toasted
  • 20g cacao nibs
  • 1 cup (25g) puffed quinoa
  • 1/2 cup (90g) Brazil nuts, toasted, coarsely chopped
  • 100g dark chocolate, broken into rough pieces
  • 1 tbs smoked salt flakes


  1. Place the prunes in a small food processor and whiz to a paste.
  2. Transfer to a saucepan with a coconut oil and place over medium-low heat.
  3. Stir in the nut butter, oil, honey, and cayenne pepper.
  4. Reduce heat to low and cook over low, stirring, for 2-3 minutes until the mixture is soft and gooey, then remove from heat.
  5. Stir in pepitas, cacao nibs, puffed quinoa and chopped brazil nuts aside.
  6. Place the chocolate in a heatproof bowl
  7. Set it over a saucepan of simmering water (don’t let bowl touch water) and stir gently until the chocolate has melted.
  8. Line a 30cm x 12cm loaf pan with baking paper.
  9. Transfer the mixture to the pan and drizzle over the melted dark chocolate.
  10. Sprinkle over the smoked salt, transfer to the refrigerator and leave to chill for at least 1 hr or until set.
  11. Once set, remove the log from the pan, transfer into a chopping board and cut into bars. They will keep for up to 1 week in a suitable airtight container.