Friday, March 1, 2013

Chocolate Quinoa Fudge Bars

On Monday, I did quinoa savory.  Now it's time for sweet.

Introducing the Chocolate Quinoa Fudge Bar...

These bars are like nothing you've ever tasted.  With an intense chocolate flavor and a texture somewhere between a brownie and a protein bar, they're great to snack on, have pre-workout, or enjoy for dessert.

Originally, this recipe was intended to be more like a cake, but as you can see, that didn't quite work out.  But you know what?  I think the recipe turned out even better this way.

Really, guys.  They are just so fudgy.  My mom was hesitant to try at first, but I coaxed one bite into her and after that she was hooked.  Like I said, they're like nothing you've ever tasted.

Fudgy, fudgy, fudgy.

Chocolate Quinoa Fudge Bars

  • 1/2 cup spelt flour
  • 1/2 cup whole wheat flour
  • 1 tsp cinnamon
  • 5 tbsp special dark cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 tbsp ground flax
  • 6 tbsp water + 1/4 cup, separated (1/4 cup water can be replaced with milk)
  • 1 cup frozen cauliflower, thawed
  • 3/4 cup applesauce
  • 1 tsp vanilla 
  • 2 tbsp maple syrup
  • 1 tbsp turbinado sugar (or white sugar)
  • 1 cup cooked quinoa
Preheat oven to 350F.  Mix together first 7 ingredients in a large bowl.  In a small bowl, combine flax and 6 tbsp water.  Let sit for 5 minutes.  Place cauliflower ad 1/4 cup water (or milk) in a blender and blend until mostly smooth, with no cauliflower chunks.  Place cauliflower mixture in a medium size bowl, and add the flax and water, applesauce, vanilla, maple syrup, and sugar.  Mix together.  Add quinoa and mix again.  Add wet ingredients to flour mixture in large bowl.  Mix until well combined.  Pour batter into a parchment paper lined 8x8 square pan.  Bake for 10-15 minutes, or until mixture has firmed and no longer looks under baked.  Store in fridge.  Makes 16.

Quinoa (and cauliflower!) in a dessert may scare you.  Don't let it.

Like, if I made these, blindfolded you, and then shoved a bite into your mouth I swear you would love them.  But I can't do that, so you'll just have to take my word for it.  K?

Alrighty then, that's all.  Go cook some quinoa and then make tater tots and chocolate bars.

(I never imagined I would use those two foods in the same sentence...)

Revisited Recipe of the Day:

Mixed Grains with Kale and Apple

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  1. Is spelt flour necessary, or can you do all whole wheat?

    1. Spelt isn't necessary, but if you were to replace it I would suggest all purpose of whole wheat pastry flour. You could try whole wheat, but It might make the bars a bit gummy or weighed down.