The Chocolate Collection #2: Creamy Chocolate Quinoa Cashew Bars


Photo Credit: @theflourishingpantry


The Chocolate Collection continues!!! And this is a pretty frickin’ exciting second recipe, let me tell you. You guys know I’m a little obsessed with creating healthy snack recipes, and until now my pride and joy recipe of my blog is my Chocolate Chickpea Power Bars – you guys have been loving these as much as I do! But I’ve had quinoa on my list of ingredients to play with for quite a while, and with some gorgeous Magic Mayan Creamy Cashew to create with, I decided to try my hand at a healthy snack bar packed full of delicious cashew chocolate goodness. Drooling yet? You should be. Thank you again to the lovely gang at Magic Mayan for asking me to collaborate with them for this Chocolate series – can you tell how much fun I’m having creating it?! Let’s get baking guys!


Photo Credit: @theflourishingpantry



  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp whole chia seeds
  • 1 tbsp nut butter (peanut or almond work well!)
  • 2 tbsp chopped cashews
  • 70ml milk of choice
  • 2 tbsp honey
  • 2 medium sized ripe bananas, mashed until liquid-like in consistency
  • 1/2 cup Quinoa, uncooked
  • 100g quick-cook oats (I use Flahavan’s Progress Oatlets)
  • 50g good quality dark chocolate (aim 70% or higher – my favourite is 85%), broken into small chunks
  • Optional: Add 1 tbsp of raw cacao powder to really give these a chocolate vibe!


Photo Credit: @theflourishingpantry


  1. Preheat the oven to 180C (fan oven), line a baking dish with tinfoil, and grease the tinfoil with a little cooking oil.
  2. Take a large mixing bowl, and add your oats, rinsed quinoa, cinnamon, ginger, baking powder, seeds and cashews. Stir everything up using a big spoon so it’s well mixed.
  3. Leave the chocolate chips aside for the moment.
  4. In a smaller bowl, mash your bananas, and add the honey, nut butter and milk and stir.
  5. Add your wet ingredients into the larger bowl, and get some elbow action going! Mix it all up until all the dry ingredients are coated. Your texture should be 2/3 ‘dry’ and ‘1/3’ wet if that makes sense – like a batter, basically.
  6. Finally, add the dark chocolate chips, and fold them into the batter.
  7. Scoop your mixture into your baking dish, and using the back of a spoon, spread it out evenly into each corner of the dish, flattening the top as you go.
  8. Transfer the dish into the oven when it’s ready, and bake for 25-30 minutes. Check at 25 minutes by inserting a fork or toothpick into the centre of the bake – if it comes out pretty much clean, you’re all set!
  9. Remove from the oven, and allow the bars to cool for 15 minutes before slicing – and devouring!



Photo Credit: @theflourishingpantry

Enjoy guys! I have been meaning to create a quinoa bar recipe for AGES, and who doesn’t love chocolate chips and cashews in their snack bars?! And DARK chocolate at that…drool. Tag me if you try these out – @theirishbalance on Instagram/Twitter/Facebook and on Facebook too! I can’t wait to see what you think!

Ciara 🙂 x

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