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Rocky Road Quinoa Candy Bars

These tasty chocolate candies are filled with texture and flavor!
Prep Time15 mins
Chill Time30 mins


  • 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


  • 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.