No-Bake Puffed Quinoa Chocolate Dessert (No Added Sugar)

The other day, while looking through my kitchen cupboards, I realized I had small amounts of several ingredients left: 6 dates, half a bag of puffed quinoa, a handful of coconut flakes from another recipe, and some freeze-dried raspberries that I wanted to use before they lost their crunch. That’s when I came up with the idea of turning them into a quick no-bake dessert.

The result is this no-bake puffed quinoa dessert with a crunchy exterior and a slightly chewy center, topped with a layer of dark chocolate. The puffed quinoa and coconut base is naturally sweetened with dates, while peanut butter holds everything together and freeze-dried raspberries add a touch of tartness and a pop of color.

Although it’s delicious on its own, we enjoyed it even more served with a quick fresh raspberry coulis, which adds brightness and a lovely contrast of flavors.

Why You’ll Love This No-Bake Dessert

• no baking required;
• ready in about 15 minutes (plus chilling time);
• contains no added sugar and is naturally sweetened with dates;
• combines delicious textures: a crunchy base, a slightly chewy center, and a smooth dark chocolate topping;
• perfect when you’re craving something sweet but don’t want to spend too much time in the kitchen.

💡 Tips for the Best Results

• If your dates are a bit dry, soak them in hot water for 10 minutes before blending.
• Warm the peanut butter slightly to make it smoother and easier to mix.
• If the date mixture feels too thick, add 2–3 tablespoons of the soaking water until it reaches a spreadable consistency.
• The recipe is sweet enough for my taste, but if you prefer a sweeter dessert, you can add 1 teaspoon of honey or maple syrup when preparing the base.
• Press the mixture firmly into the muffin liners so the desserts hold their shape after chilling.
• Let the chocolate set completely before removing the desserts from the liners.

Frequently Asked Questions

Can I use other dried fruits?

Yes. Dried figs, prunes, or apricots work well, although they will slightly change the flavor.

Can I leave out the coconut?

Yes. Simply replace it with a little extra puffed quinoa.

Can I substitute puffed quinoa?

Yes. You can use puffed rice instead, although the flavor and texture will be slightly different.

Can I make this dessert without a muffin pan?

Absolutely. Press the mixture into a small pan, chill until firm, then cut it into bars or squares.

How to Store

Store the dessert in an airtight container in the refrigerator for up to 5 days.

More No-Bake Desserts You’ll Love

Healthy Refined Sugar-Free Wafer Cake Recipe (Date Caramel Lica Cake)

Easy No-Bake Healthy Brownie Bites with Sea Salt

Healthy No-Bake Pumpkin Seed Chocolate Bars

If you have all the ingredients ready, let’s get started! Below you’ll find the complete list of ingredients, the exact measurements, and step-by-step instructions.

No-Bake Puffed Quinoa Chocolate Dessert (No Added Sugar)

Recipe by Loredana Arion

Servings

8

pieces

Prep time

15

minutes

Cook time

5

minutes

Calories per piece

217

kcal

Chill time

30

minutes

Protein per piece

5.1

g

A no-bake dessert made with puffed quinoa, dark chocolate, and peanut butter, naturally sweetened with dates. Crunchy on the outside, slightly chewy on the inside, and ready in under an hour, it’s perfect whenever you’re craving something sweet without any added sugar.

Ingredients

• For the Base

• 60 g puffed quinoa

• 20 g unsweetened shredded coconut

• 6 medium pitted dates (40 g)

• 80 g unsweetened peanut butter

• 1/2 teaspoon vanilla extract

• a pinch of salt

• 2–3 tablespoons water (if the date mixture is too thick)

• For the Topping

• 120 g 70% dark chocolate

• 1 teaspoon coconut oil

• 10 g freeze-dried raspberries

• large coconut flakes

• Raspberry Coulis (Optional)

• 200 g fresh raspberries

• 1 teaspoon honey

• 1 teaspoon lemon juice

Directions

• If the dates are a little dry, soak them in hot water for 10 minutes, then drain well.
• Add the dates, peanut butter, vanilla extract, and a pinch of salt to a blender or food processor. Blend until smooth. If needed, add 2–3 tablespoons of the soaking water to help the mixture come together.
• Transfer the date mixture to a bowl and stir in the puffed quinoa and shredded coconut until everything is evenly combined.
• Divide the mixture among 8 paper-lined muffin cups and press it down firmly using the back of a spoon or the bottom of a small glass.
• Melt the dark chocolate together with the coconut oil using a double boiler or in the microwave. Pour the melted chocolate over each dessert and spread it evenly.
• Sprinkle the tops with crushed freeze-dried raspberries and large coconut flakes.
• Refrigerate for at least 30 minutes, or until the chocolate has set completely.
• Raspberry Coulis (Optional)
• Place the raspberries and lemon juice in a small saucepan and cook over low heat for 5–7 minutes, until the fruit softens.
• Blend the mixture with an immersion blender, then strain it through a fine-mesh sieve to remove the seeds.
• Once the coulis has cooled slightly, stir in the honey until fully dissolved.
• Let the coulis cool completely, then serve it alongside the dessert.