Need a sweet treat? These Rocky Road Quinoa Candy Bars are my absolute favorite! They are chocolatey, crunchy, and made with just a handful of simple ingredients.
Perfect for the holiday season or anytime snacking — you are going to love these quick candies!
A closer look at what’s inside:
Chocolate
These mini candy bars have a delicious chocolate base! You can use your favorite chocolate chips — semi-sweet, milk, or dark chocolate. I prefer using dark chocolate chips (at least 70% cacao) for the flavor and health benefits, but have used semi-sweet many times as it is what I had on hand. If milk chocolate is your thing, I’m sure that would be tasty too. Bags of chocolate chips usually contain about 10 oz on average — some have a little more, some have a little less. If you want you can also melt a chocolate bar down vs. using chips. Make sure you opt for dairy-free chocolate if needed.
Coconut Oil
You could likely get away without using coconut oil if you wanted, but I usually add a touch to the chocolate when melting to help keep it super smooth and to help it harden.
Quinoa
Have you ever toasted quinoa? It is so easy to do and gives quinoa a crunchy and nutty flavor that works wonderfully in sweet treats. I love the crunch it adds to these candies! Plus, quinoa is a healthy addition full of protein, manganese, magnesium, and folate. I make sure to use pre-washed quinoa so it doesn’t require rinsing prior to use.
Almonds
Rocky road is typically made with almonds, but you could use any nuts in these candies. I usually use roasted almonds that are lightly salted, but have also tried cashews and walnuts before. Almonds are a good source of healthy fats, protein, and fiber.
Marshmallows
Marshmallows add a touch of whimsy and sweetness to these mini candy bars! Not to mention another change of texture. Make sure you use vegan marshmallows if needed as many brands will add gelatin which is derived from animals. I’ve heard Trader Joe’s marshmallows are vegan and I usually buy the Dandies brand.
To make these mini candy bars an ice cube tray works perfectly! Since I have been working to reduce plastic usage in my home and don’t love the idea of pouring hot liquid into plastic — I found these awesome stainless steel ice cube trays from Ecozoi that I have been using.
Looking for more make at home candy treats? Try these Sweet Potato Coconut Mini Candy Bars!
Rocky Road Quinoa Candy Bars
Ingredients
- 1 bag chocolate chips 9-12 oz (dairy-free if needed)
- 1 1/2 teaspoons coconut oil
- 1/4 cup quinoa pre-washed
- 1/3 cup almonds 2-3 per candy bar, about 36 total
- 1/3 cup mini marshmallows 2 per candy bar, about 36 total
Instructions
- Pre-heat a sauté pan or pot (at least 1-inch deep) over medium heat.
- Toast the quinoa by adding dry quinoa in a single layer to the heated pan or pot.
- Stir frequently and watch as the quinoa turns a light brown color and develops a nutty scent — this usually takes about 2 minutes, but could happen sooner depending on the pan and how hot it is. You may also hear a light popping noise. Be careful not to over toast or the quinoa will become bitter.
- Remove the toasted quinoa from the heat and set aside.
- Add almonds, marshmallows, and toasted quinoa to the ice cube tray using equal amounts in each slot.
- Prepare the chocolate by melting it with coconut oil (if using) in a double boiler or the microwave in 30-second intervals. Stir frequently and check often in either method.
- Pour the chocolate evenly over the almond/marshmallow/quinoa mixture in the ice cube tray and stir to make sure everything is well-coated using a spoon or something similar (I like to use a chopstick).
- Cover the ice cube tray with foil and place in the freezer to harden for 30+ minutes.
- Remove the candies from the ice cube tray and store in a sealed container in the refrigerator for a week or longer.
