No-bake quinoa, tahini and rose muesli bars (GF)

Happy weekend pals! Those from the Southern Hemisphere, I hope you are all enjoying this beautiful Spring sunshine (and not suffering from the much-dreaded hay fever like I have randomly started!). I’ve been craving some muesli bar-like snacks for awhile and came up with this recipe using organic puffed quinoa that I found at my local health food store.

This is a healthy recipe laden with lots of plant-based protein, complex carbohydrates and healthy fats without using large amounts of refined sugar that you’d usually find in store-bought muesli bars. I used organic hulled tahini, organic maple syrup and a little coconut oil mixed together as the binder of the quinoa, dried fruit, nuts, seeds and coconut. The protein and healthy fats make this snack not only nutritious, but satisfying as well.

I understand that most of you won’t have all these ingredients in your pantry, nor do you have to go out and purchase them specifically. I found that as long as you use the ratio of wet ingredients combined with two cups of puffed quinoa and two cups combined of nuts, seeds, dried fruit etc then you’ll be fine as long as all the ingredients are combined well. Make sure you flatten the end product well into the lined pan to ensure that it doesn’t combine when cutting to serve- although it’s not the end of the world if it does 😊


Makes 10 bars.

Muesli bars:

2 cups puffed quinoa

2 TBSP cacao nibs

2 TBSP goji berries

2 TBSP chopped dried incan berries

2 TBSP activated sunflower seeds

2 TBSP activated sunflower seeds

1 TBSP toasted sesame seeds

2 TBSP activated buckwheat groats

2 TBSP coconut flakes

2 TBSP chopped activated pecans

1 TBSP organic, food-grade rose petals + extra to decorate

1 TSPN cinnamon

1 TSPN medicinal mushrooms (optional)

3/4 cup hulled tahini

1/2 cup pure organic maple syrup (depending on desired sweetness)


1/4 cup raw cacao

1/4 cup coconut oil

1 TBSP pure organic maple syrup

  1. In a large mixing bowl, add all the dried ingredients and mix well.

  • 2 . In a small bowl, add the tahini and maple syrup and stir. Place this over another bowl with hot water to help the mixture become smoother and easier to work with.
  • 3. Pour the tahini and maple syrup onto the dried ingredients and mix well, ensuring the tahini evenly coats the mixture.
  • 4. In a lined pan, add the mixture. Place another piece of baking paper over the top and use the bottom of a glass to flatten the muesli mix evenly. Ensure you flatten the mix relatively well.
  • 5.Freeze for 1-2 hours.
  • 6. To make the chocolate, add the ingredients into a small bowl and place above another bowl of hot water. Mix well to ensure smooth chocolate. Drizzle this over the muesli bar mix whilst its still frozen.
  • 7. Cut the mixture whilst it is still in the pan with a wet, sharp knife. If you cut the bars whilst it not in the pan, it can be rather crumbly.
  • NOTES:
  • ✵ As mentioned above you can substitute different nuts, seeds and even dried fruit.

    ✵ I haven’t tried substituting the puffed quinoa with puffed versions of rice, buckwheat or Miller however I would imagine they would work fine.

    ✵ Tahini can be substituted for smooth peanut butter if desired- it’d be so delicious and I’d probably eat the whole tray in one sitting.

    ✵ Keep the bars in the freezer so they remain crunchy!

    ✵ Homemade chocolate could be substituted with melted dark chocolate of choice.

    As always, let me know if you make this recipe!

    Much love,

    Di ♡

    “The only way to do great work is to love what you do. If you haven’t found it yet, keep looking. Don’t settle.” – Steve Jobs.

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