These quick and easy no-bake fudgy quinoa-chia bites are absolutely delicious and full of amazing health benefits. They offer healthy fats, plant-based protein and dietary fiber.
No-Bake Fudgy Quinoa-Chia Bites
Sometimes I need a chocolate fix and usually those times correspond with when I'm feeling lazy. Well good news! This no-bake fudgy quinoa-chia bites recipe is perfect for that moment! A simple, no-bake and speedy dessert recipe that is full of healthful quinoa and chia seeds.
These adorable and delectable chocolate bites are bound together with any nut or seed butter and sweetened with a touch of pure maple syrup. I added a touch of vanilla and sea salt to enhance the flavor. They are perfect little bites of chocolate heaven. They are so incredibly fudgy and rich that you will be satisfied after just one.
This one-bowl recipe is gluten-free, nut-free, soy-free, oil-free, butter-free and vegan. They come together in less than five minutes and then you just pop them in your freezer to set. I usually do mine overnight but three hours is enough time for them to harden. You will want to enjoy these fudgy bites straight out of the freezer.
This recipe works great for warmer weather months when you don't want to use your oven. It is one of those no-fuss, go-to recipes that I just love. You are not left with a lot of mess and the results are so rewarding for minimal effort. My kind of recipe!
And if you're looking for another no-bake chocolate treat with rich brownie flavor, try my Healthy No-Bake Chocolate Tahini Bites. They're soft, chewy, and made with wholesome ingredients like Medjool dates, tahini, and oats - perfect for school lunches or anytime snacking.
How to Make these Fudgy Quinoa Bites
This chocolate treat can be dessert or a snack. The only ingredients you will need are:
- quinoa (see my complete guide on Quinoa Benefits for Vegans)
- chia seeds
- any nut or seed butter (almond butter, cashew butter, sunflower seed butter etc.)
- unsweetened cocoa powder (or cacao powder)
- maple syrup
- vanilla
- pinch of salt
You simply mix all the ingredients together and then scoop into tiny balls. Place them on a parchment paper lined flat surface and freeze for a couple of hours. That's it! Pretty straight forward and simple!
The quinoa does need to be cooked ahead of time but I always seem to have cooked quinoa on hand from my weekly meal prep. If you don't know how to make quinoa see my blog post on How to Make Perfectly Cooked Quinoa on the Stovetop or How to Make Perfectly Cooked Quinoa in the Instant Pot. Both methods are easy and produce light and fluffy quinoa that is never burnt or soggy.
What are the Health Benefits of Unsweetened Cocoa Powder?
Unsweetened cocoa powder is used in this recipe and is made by roasting and grinding cocoa beans. Years of nutrition research has shown that chocolate may provide health benefits from antioxidants called flavanols found in the cocoa solids (as opposed to the cocoa butter). When consumed in large amounts, studies have shown that flavanols in chocolate may:
- Lower high blood pressure and decrease levels of LDL (bad) cholesterol leading to decreased risk of cardiovascular disease and stroke
- Promote lung health and protect against asthma
- Decrease the risk of diabetes and several types of cancer
- Benefit the brain and preserve cognitive abilities to lower the risk for developing Alzheimer's disease
- Improve mood and feelings of pleasure
- Benefit the vascular system by reducing the risk of blood clots and increasing blood flow in arteries and the heart
Many recipes call for Dutch-processed cocoa powder, which is cocoa powder that has been alkalized to remove the bitter taste. This actually substantially reduces the flavanols (about 65% of the flavanol content is lost).
Like most foods, eating the least processed and most pure form is the healthiest. Flavanols provide a dark pigment, so visually you can look for a darker color in your cocoa powder for more nutritional benefits.
Looking for More Delicious Vegan, Gluten-Free and Refined Sugar-Free Chocolate Recipes?
There is no shortage of chocolate recipes on this blog. I truly am a chocoholic at heart and that will likely never change. Here are some of my favorite chocolate recipes that are ALL dairy-free, egg-free, gluten-free, soy-free, refined sugar-free and peanut-free. Many are also nut-free.
- Baked Chocolate Donuts with Chocolate Ganache Glaze
- No-Cook, No-Avocado Vegan Chocolate Pudding
- The Best Vegan and Refined Sugar-Free Hot Chocolate (made in your blender!)
- Dark Chocolate Avocado Truffles
- Classic Chocolate Chunk Cookies
- Protein-Packed Chocolate Chip Cookie Bars
- Homemade Vegan Chocolate
- No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
- Creamy Chocolate Fudgesicles
- Dark Chocolate Chunk Almond Flour Cookies with Flaked Sea Salt
- Healthy Chocolate Smoothie
- Healthy Chocolate Mocha Smoothie
- Chocolate Microwave Cake for Two (Chocolate Mug Cake)
- Instant Vegan Chocolate Mousse
- Pumpkin Chocolate Swirl Muffins
- Vegan and Gluten-Free Healthy Chocolate Chip Cookies
Now, let's get to making this amazing No-Bake Fudgy Quinoa-Chia Bite recipe!
When you make this recipe, snap a pic and share on Instagram to be featured in my stories. You can also comment on and rate the recipe below.
No-Bake Fudgy Quinoa-Chia Bites
- Total Time: 5 mins
- Yield: 10 bites 1x
- Diet: Vegan
Description
These easy no-bake fudgy quinoa-chia bites are a fudgy bite of chocolate heaven. They are naturally sweetened and loaded with healthful ingredients like quinoa, chia seeds, cacao powder and any nut or seed butter. They are soy-free, gluten-free, vegan, dairy-free, refined sugar-free and peanut-free with a nut-free option.
Ingredients
- 1 cup crispy quinoa or cooked white quinoa
- ¼ cup unsweetened cacao powder or unsweetened cocoa powder*
- ¼ cup pure maple syrup
- ¼ cup any unsalted nut or seed butter* (sunflower, cashew, almond etc.)**
- 1 tablespoon chia seeds
- ¼ teaspoon pure vanilla extract
- pinch of fine grain salt
Instructions
- Line a small baking sheet or any flat surface with wax or parchment paper.
- Add all ingredients to a medium sized mixing bowl. Stir well to combine.
- Use a 1.5 tablespoon retractable scoop to create tiny bite-sized spoonfuls and place onto the lined baking sheet (9-10 total). Place baking sheet on a flat surface in the freezer and allow to set for 3 hours until bites are fully hardened. I usually leave overnight and enjoy the next day.
- Enjoy straight out of the freezer. The fudgy bites will start to soften at room temperature after about 7-10 minutes. I typically take them out one at a time and enjoy immediately.
Notes
*I like the flavor better with unsweetened cocoa powder.
**Be sure your nut or seed butter is runny and not hardened. If it is a new jar stir well to fully incorporate the oils. My favorite is raw almond butter from Trader Joe's.
Pro Tip: sprinkle flaky sea salt on top for that salty, sweet chocolate combo that never disappoints!
- Prep Time: 5 mins
- Category: Dessert or Snack
- Method: No-Bake
There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I'll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!
M says
So do you keep these stored in the freezer?
Elaine Gordon says
Yes!
Lorraine says
Can I sub honey instead of maple syrup?
Elaine Gordon says
Hi Lorraine: Yes, you can use honey instead of maple syrup! Honey is a bit thicker and has a distinct floral sweetness compared to maple syrup’s warm, caramel-like flavor. In a recipe like this, especially with the chocolate and frozen texture, the difference will be subtle. Just a heads up, honey is technically not considered vegan, in case that’s important to you.
Rachael G. says
I tried this recipe with reservations. To my surprise they were really good. I have made them twice now. I did modify a bit . Used honey and added some walnuts and coconut. They are delicious! Thank you for the recipe!
Elaine Gordon says
Hi Rachael,
I’m so glad you gave the recipe a try—even with reservations! It makes me so happy to hear that you enjoyed it enough to make it twice. I love when recipes can be customized to fit different tastes/preferences!
Thank you for the kind review and for sharing your experience. I truly appreciate it! 😊
Best,
Elaine
Shanna says
Hey, is the amount of quinoa cooked or uncooked?
Elaine Gordon says
Either one works here. I hope you enjoy!
Felicia says
Yum! Should’ve doubled it
Elaine Gordon says
Thank you so much, Felicia! Doubling the recipe is always a good idea for these bites—they disappear so fast, right?! So glad you enjoyed them! 💕
Cheryl Moniz says
Easy to make. Easy to eat!
Elaine Gordon says
Thank you so much, Cheryl! I’m thrilled you found the bites easy to make and easy to eat—that’s exactly what I was going for! 😊 If you have a moment, I’d love it if you could leave a star rating to let others know how much you enjoyed them—it makes such a big difference. Either way, I truly appreciate you trying the recipe and sharing your feedback! 💛
Shelkey says
If you want to skip the sweetener altogether, add more nut butter? Or would almond milk work?
Live the puffed quinoa crunch!
Elaine Gordon says
Hi Shelkey: I'm not sure as I have never made without the maple syrup and I imagine substituting it would affect the texture and flavor. I don't think almond milk would work well here as it would make it soggy. More nut butter could be okay but the flavor and texture would be significantly different. Please let me know what you end up doing and how it goes for you. Thank you!
Christina says
Delicious! We’ve made them several times now, tried different butters and used honey. All ways are so good!
Elaine Gordon says
Oh wonderful, thank you so much for taking the time to let me know. And thank you for the five star review. Best, Elaine
Andrea says
Hi. I make my own almond butter in the food processor but it never turns out runny. Should I add something or try to process it even more so that it turns out runny?
These look so good and I want to try them this weekend.
Elaine Gordon says
Good question - I actually have a post on this and I hope it helps: https://www.eatingbyelaine.com/homemade-raw-creamy-almond-butter/ - my suggestion is to keep going and it will eventually get runny. What food processor are you using?
Maria Torres says
So so so yummy. I only eat alkaline and am currently 15 weeks pregnant. I was craving a rich snack! I have to say, it didn’t make it to the freezer though, I ate it right after mixing. Tasted just like brownie batter. Thank you😊
Elaine Gordon says
Oh yum! Did you see my new chocolate pudding recipe!? If you like these then check those out as well! Please LMK if you need a link. Best, Elaine
Akshita says
Hi what's a good substitute for maple syrup. Can I use jaggery( palm sugar) if so, how much? What else can I subsit3 instead I'd maple syrup n would it be the amount?
Elaine Gordon says
Hi Akshita: Any other liquid sweetener would work (like agave or honey if you are not vegan). I'm not familiar with jaggery. Is that liquid?
Nancy W says
Update to previous comment: My husband and I are absolutely addicted to these...!! Have made them both with cooked and puffed quinoa, and both are awesome. I always make a double batch, and keep a container of them in the freezer. I tried something different tonight for fun - after reading some of Carleigh Bodrug's Scrappy recipes, I decided to add a tablespoon of spent (used) coffee grounds to this Quinoa/Chia recipe. OMG - mind blown!!! 🙂
Elaine Gordon says
Thank you so much, Nancy! I'm so happy to hear you enjoyed it. I'm actually updating the recipe because I recently started making it with CRISPY quinoa and it is next level! You must give that a try too! The texture is so perfect 🙂
Nancy W says
Oh. My. Gosh. Made these Quinoa-Chia Bites tonight, and I am hooked!! They are sooooo crazy good! I used puffed quinoa, organic raw cacao powder (both from Nuts.com) and my homemade nut butter (only almonds and peanuts). Thankfully made a double batch (had a feeling I would love them). Cannot thank you enough for sharing this awesome recipe! 🙂
Elaine Gordon says
You are so welcome! And thank you for taking the time to give this helpful review. I recently made them with crispy quinoa and I liked those results even better. I just updated the recipe card with a link to where I get my crispy quinoa - it is next level!
Ceraf says
Is the quinoa cooks or raw?
Elaine Gordon says
Hi: In this recipe it is cooked however you could use store-bought crispy quinoa too and it would be delicious. Please see this reel for a similar recipe that I'm newly obsessed with: https://www.instagram.com/p/C2YT50nrJwW/ (it uses crispy quinoa which you can buy here: https://amzn.to/43S9vXN ) - enjoy!
Bridget Heap says
Could you substitute honey for the maple syrup?
Elaine Gordon says
Yes - honey has a slightly different flavor and texture but in this recipe it should work just fine.
Kim says
Thank you so much for this recipe. I am a chocoholic and these are awesome. I used to make a version of this many years ago but don’t want the sugar. I didn’t have chia seeds so I added 1/2 cup of unsweetened coconut and I used tahini. So yummy ❤️😋
Elaine Gordon says
Hi, Kim! I love chocolate too so I understand! So happy to hear you enjoyed. I love that you added coconut and tahini - I bet that was delicious. You may also like these recipes since you said you love chocolate... these are fudgy too and similar:
https://www.eatingbyelaine.com/no-bake-fudgy-hemp-bites-vegan-refined-sugar-free-gluten-free/
https://www.eatingbyelaine.com/no-bake-fudgy-vegan-protein-amaranth-energy-bites-nut-free-gluten-free/
MS says
Thank you so much for this - it answered the question "what sweet thing can I make with leftover quinoa" but now I make extra just for this. I have used almond butter, peanut butter, and tahini, all delicious. And I use date syrup instead of maple. I usually triple it and have passed the recipe on many times. Such a good thing to grab from the freezer when you need a substantial quick bite.
Elaine Gordon says
Thank you so much, MS! So happy to hear you enjoyed these! And yes, definitely a fun way to enjoy quinoa as a sweet treat! I also keep them stashed away in the freezer for when the craving hits! Great minds!
Shan says
Do these have to be served chilled?
I would like to take them hiking so am curious if it would be safe to have them at room temperature for a few hours
Elaine Gordon says
Yes, serve soon after you grab from the freezer as they will melt at room temperature after 15-20 minutes.
Bobby Gordon says
Anjie says
I made this but it seems to be runny. Is there a way to thinker it? More quinoa or maybe cornstarch?
Elaine Gordon says
Hi, Anjie: I'm so sorry for the delayed reply here. You message got caught in my spam folder. I would say to thicken it use thicker almond butter or use more almond butter. You want to make sure the oils from the nut or seed butter you are using are well incorporated before adding to the recipe. I hope that helps!
Lily says
Delish! Made it few times already. Simple and tasty.
Elaine Gordon says
Thank you so much, Lily! So happy you have made a couple times and are enjoying how simple and tasty they are!
Karen says
I love these and whenever I’ve shared them with my friends they always say it tastes kind of like an Oreo!
Elaine Gordon says
Thank you so much, Karen! I'm so happy to hear you enjoy these! Your friends sound awesome 🙂
Kim says
Can tahini be used for the nut butter?
Elaine Gordon says
Hi, Kim: Yes - tahini can have a slightly bitter flavor so you may want to sweeten the recipe a tad more. Tahini also can have a stronger flavor than many nut butters so adding more vanilla or cocoa powder can help. If you buy a good quality brand of tahini it shouldn't matter too much though. LMK if you have any questions! Best, Elaine
Melina says
WOW!!!! Amazing. I used silan tahini (tahini goddess) to replace the nut butter used 3 ‘tbs of maple syrup, prob could use even less since silan tahini is sweet. I sprinkled some PB powder and Nufyx protein powder too. Just popped them in the freezer can’t wait to try a full one instead of licking all my spoons I used !!!
Elaine Gordon says
I love this, Melina! Thank you so much for the five star review and all the details on how you made this one your own. I hope you loved it set as much as you did from the spoon! 🙂
Jeanne says
Silly question- do I have to let the freshly cooked quinoa get completely cool before using? It’s in it’s covered stage of cooking right now!
Thanks!
Elaine Gordon says
Hi Jeanne: That is not a silly question. Ideally yes but it should work either way. How did it turn out for you?
Marie-Christine says
Hi agree that it's not a silly question as I've read the comments to find out if it had been asked! ☺️
Elaine Gordon says
Haha no worries at all! 🙂