Guilt Free Friday: Quinoa Almond Joy Bars

May is Spring into Fitness Month here at BCL. To celebrate, we’re sharing recipes and fitness tips all month long to help you feel better and more productive, and get ready for all the summer fun coming your way. Today is Guilt Free Friday! You’ve worked hard all week both in the office and at home. Why not treat yourself to this guilt-free dessert? 

Quinoa Almond Joy Bars

Originally published to by Gale Compton

Yields: 14 mini bars or balls | Serving Size: 1 mini bar | Calories: 94 | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 | Carbohydrates: 10 g | Sodium: 2 mg | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 2 g | 


1/3 cup (dry) quinoa

2/3 cup water

12 whole dates, no sugar added

1/2 cup whole almonds with skins (optional 1/2 coarse almond meal)

1/2 cup finely grated coconut

2-3 teaspoons water

1/4 cup semi-sweet chocolate chips


Add quinoa and water to a small saucepan, cover and bring to a boil, reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperate and refrigerate at least 2 hours. Overnight will work. 

Add dates, almonds, coconut, and cooked quinoa to a food processor and pulse until ingredients are well combined and a ball forms. Return ingredients to the mixing bowl, and add one teaspoon of water at a time, until mixture holds together. Shape into 14- mini bars. 

In a small saucepan, add chocolate chips and melt over low-heat or in a double boiler. Drizzle warm chocolate over each bar. Refrigerate and allow chocolate to harden. Bars can be stored in an airtight container for several days.