Food Blog: Dark choc, dates & puffed quinoa

Monday, April 20, 2026

Dark choc, dates & puffed quinoa

Simple, chocolatey, and made to share (or not)

This was one of those recipes we came back to a few times, testing and tweaking until it felt just right. Once we got there, though, it became wonderfully simple - the kind of recipe you’ll make again and again. Not that anyone minded the testing process, especially when batch after batch kept appearing on the kitchen counter. These Chocolate & Puffed Quinoa Fridge Bites are our go-to 3pm pick-me-up - rich, chocolatey and satisfying, without being overly sweet. They’re packed with lovely texture and plenty of fibre too, thanks to the desiccated coconut, puffed quinoa, mixed seeds, dark chocolate, Medjool dates and a good spoonful of nut butter. One thing to note: puffed quinoa usually comes in quite large bags. So if you end up with extra, we’ve rounded up a few of our favourite ways to use it.

Picture of chocolate and puffed quinoa fridge bites

chocolate and puffed quinoa fridge bites. ingredients. Serves 18 Cooking Time: 20 minutes. 50 g desiccated coconut 50 g puffed quinoa 100 g mixed seeds (we used pumpkin & sunflower) 200 g dark chocolate 2 tablespoons coconut oil 250 g Medjool dates (pitted) 100 g nut butter (we used cashew butter) 1 pinch of sea salt. Method. step 1- Preheat the oven to 160 °C fan / 350 °F. Line an 8 x 8”/ 20 x 20 cm baking tin or a 900 g / 1 lb loaf tin with baking parchment.. step 2- Add the desiccated coconut, puffed quinoa and seeds to a large baking tray and spread into an even layer. Roast for 10–15 minutes until golden. Remove from the oven and leave to cool. step 3 - Melt the chocolate and coconut oil in a bain-marie or in a heatproof bowl in the microwave on a low heat setting. Stir until smooth, then set aside. step 4 - Add the dates, nut butter and a pinch of salt to a food processor. Blend for a few minutes until a coarse paste forms. Pour in the melted chocolate and toasted quinoa mixture, then pulse briefly until just combined. step 5 - Transfer the mixture to the lined tin and press down firmly into a smooth, even layer. Chill in the fridge for at least an hour, until firm, then slice into bites.

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