Go Back Email Link
+ servings
Overhead shot of a superfood bar topped with chocolate and nuts
Print Recipe
4.89 from 17 votes

Crunchy Quinoa Chocolate Superfood Bars

Load up on all good things with these crunchy quinoa chocolate superfood bars containing a healthy mix of chia seeds, flaxseeds, oats, quinoa, nuts, coconut oil, and of course chocolate. These yummy bars are naturally vegan, gluten-free, egg-free, and free from refined-sugars. Make a big batch and keep stored in the freezer for when that sweet tooth strikes.
Prep Time10 mins
Cook Time25 mins
Chill Time30 mins
Total Time1 hr 5 mins
Course: Breakfast, Sweet
Cuisine: Anytime
Keyword: chocolate quinoa, quinoa chocolate, superfood bar
Servings: 12 serves
Calories: 243kcal


  • 2 tablespoons coconut oil softened
  • cup agave nectar (see notes)
  • ¼ cup runny nut butter (see notes)
  • 1 teaspoon pure vanilla extract
  • ½ cup rolled oats
  • cup raw quinoa rinsed and drained (see notes)
  • cup chopped nuts of your choice
  • ¼ cup flaxseed meal
  • 2 tablespoons chia seeds
  • pinch of sea salt

Chocolate Topping

  • 1 cup chocolate chips
  • extra nuts for topping


  • Preheat oven to 350F (175C)
  • In a large bowl, combine the coconut oil, agave, and vanilla. Mix well and then stir in the oats, quinoa, nuts, flaxseed, chia seeds, and salt.
  • Press the quinoa mixture into a lined loaf pan and transfer to the preheated oven. Bake for 25 minutes and allow to cool while you prep the topping. It is going to seem very wet and like it won't harden at this time. Leave it to cool completely and it will set perfectly.
  • In a small microwave-safe bowl, combine the chocolate chips and the coconut oil. Microwave in 30-second intervals until melted and smooth (see notes).
  • Pour the chocolate over the bars and then transfer to the freezer for at least 30 minutes, to set.
  • Once set, lift the bars out of the pan and slice them into 12 bars. If you leave it in the freezer for too long, give the bar a little bit of time to thaw before cutting.
  • Store in an airtight container in the freezer for up to 1 month, or in the fridge for up to one week.


Agave Nectar
Replace with rice malt syrup or maple syrup if needed.
Nut Butter
I have used runny peanut butter and almond butter.
Use whatever nut butter you enjoy, or sub in a seed butter or tahini if avoiding nuts.
Quinoa can have a bitter taste to it if not rinsed before use. Be sure to rinse and drain before adding it to the mix.
Melting the Chocolate
If you don't have a microwave, you can melt the chocolate chips using the double boiler method instead.
The chocolate topping will melt if left in the sun. If you plan to pack these for lunch or a picnic etc then pack with an ice pack to keep them cold.


Calories: 243kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 153mg | Fiber: 4g | Sugar: 14g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg