If you love rich chocolatey treats but want something more nourishing, then these Healthy Chocolate Fudge Bars are your new go-to snack or dessert. Packed with crunchy puffed quinoa for extra protein, creamy nut butter for the fudginess and then loaded with frozen raspberries, and crunchy pistachios. The best part? They're no-bake, vegan and take just minutes to make!
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These Healthy Chocolate Fudge Bars with Raspberries & Pistachios are a winning combo of taste and texture and are bursting with goodness too.
Whether you need an afternoon pick-me-up, a post-gym treat or a kid-friendly dessert without the sugar crash, these bars are a total crowd-pleaser. You can also stash them in the freezer too.
Looking for more healthy chocolate dessert recipes? Why not try our fudgy Cottage Cheese Brownies, easy Chocolate Dipped Frozen Yogurt Banana Slices or our amazing Chocolate Frozen Yogurt Strawberry Bark?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chocolate - Dark chocolate is what we always use in our healthy desserts. 70-85% dark chocolate is ideal. For a sweeter version, go with 60-65%.
- Coconut oil - This helps the chocolate to melt easier, and also gives a smooth and glossy finish.
- Nut butter - This is what gives the bars the really fudgy texture. You can use any smooth nut butter like peanut butter, almond butter or cashew butter.
- Quinoa - Puffed quinoa is a great way to not only add some crunch to these bars, but some protein too. You can buy Puffed Quinoa in bags on Amazon.
- Raspberries - You can use fresh raspberries instead of frozen, but they won't hold up as long as frozen ones. Use fresh if serving the bars the same day.
- Pistachios - This nut is really having a moment on social media. If you aren't a fan, you can swap them for another nut.
Healthy Chocolate Fudge Bar Variations
Nut-Free Option:
Swap nut butter for sunflower seed butter and pistachios for pumpkin seeds. This will make them school lunch box friendly.
Extra Protein Boost:
Stir in a small scoop of chocolate or vanilla protein powder when melting the chocolate (you may need a small splash of plant-based milk to loosen it).
Add a Crunchy Layer:
Press in a layer of crushed rice cakes or granola before topping with more chocolate for a layer of extra crunch.
Fruity Twist:
Substitute raspberries with chopped dried apricots, freeze-dried strawberries, or fresh blueberries. Dried cherries or cranberries work really well too.
How To Make Chocolate Fudge Bars
Prep: Line an 8x5-inch baking tin with parchment paper, leaving some overhang for easy lifting later.
- Step 1: In a saucepan (or in short bursts in the microwave), melt the dark chocolate and coconut oil over a low heat until smooth.
- Step 2: Stir in the nut butter until fully combined. Remove from heat and gently fold in the puffed quinoa, half the raspberries and the whole pistachios. Mix until fully coated.
- Step 3: Pour the mixture into the prepared tin and spread evenly. While still warm scatter over the rest of the frozen raspberries (they'll slightly melt into the fudge - yum!) and the crushed pistachios.
- Step 4: Place the tin in the fridge for at least 2 hours or until completely set. For a firmer texture, you can chill them in the freezer for 30-45 minutes.
Lift out the block using the parchment overhang and slice into bars or squares.
Dannii's Top Tips
- If you want to make this sweeter, then you can add a little maple syrup or honey to the melted chocolate.
- Each bar is quite big, so you can cut them in half for a lower calorie option.
- For a flavor boost, add a little vanilla extract.
- Finish with a pinch of sea salt before refrigerating, if desired.
- Chop raspberries if large: This helps them spread more evenly and stick better.
- Let the chocolate cool slightly before adding puffed quinoa so it doesn't get soggy.
- Don't skip the parchment paper - it makes removing the bars MUCH easier!
- Use mini muffin tins for bite-size versions - perfect for kids' lunchboxes (if the school allows nuts) or party trays.
- Toast your pistachios lightly for extra depth of flavor.
Frequently Asked Questions
Store in the fridge in an airtight container for up to 1 week, or freeze for up to 3 months. If you aren't using fresh berries, then these will last longer.
Yes! Puffed rice works just as well and adds a lighter crunch. Puffed quinoa is slightly nuttier and adds more protein, but if you can't easily find it then puffed rice works.
More Recipes with Pistachios
If you've tried these chocolate bars with pistachio and raspberry, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Chocolate Fudge Bars (with Pistachios & Raspberries)
Ingredients
- 200 g (7 oz) Dark chocolate - 80%
- 2 tablespoon Coconut oil
- 80 g (0.33 cups) Almond butter
- 15 g (1 cups) Puffed quinoa
- 50 g (0.4 cups) Frozen raspberries - for mixing in
- 50 g (0.4 cups) Frozen raspberries - for topping
- 25 g (0.25 cups) Pistachios - shelled; for topping
- 25 g (0.25 cups) Pistachios - shelled and crushed; for topping
Instructions
- Line an 8x5-inch baking tin with parchment paper, leaving some overhang for easy lifting later.
- In a saucepan (or in short bursts in the microwave), melt 200 g Dark chocolate and 2 tablespoon Coconut oil over a low heat until smooth.
- Stir in 80 g Almond butter until fully combined.
- Remove from heat and gently fold in 15 g Puffed quinoa, 50 g Frozen raspberries and 25 g Pistachios (left whole). Mix well until everything is fully coated.
- Pour the mixture into the prepared tin and spread evenly. While still warm scatter over 50 g Frozen raspberries (they'll slightly melt into the fudge - yum!) and 25 g Pistachios (crushed).
- Place the tin in the fridge for at least 2 hours or until completely set. For a firmer texture, you can chill them in the freezer for 30-45 minutes.
- Lift out the block using the parchment overhang and slice into bars or squares.
Recipe Tips
- If you want to make this sweeter, then you can add a little maple syrup or honey to the melted chocolate.
- Each bar is quite big, so you can cut them in half for a lower calorie option.
- For a flavor boost, add a little vanilla extract.
- Finish with a pinch of sea salt before refrigerating, if desired.
- Chop raspberries if large: This helps them spread more evenly and stick better.
- Let the chocolate cool slightly before adding puffed quinoa so it doesn't get soggy.
- Don't skip the parchment paper - it makes removing the bars MUCH easier!
- Use mini muffin tins for bite-size versions - perfect for kids' lunchboxes (if the school allows nuts) or party trays.
- Toast your pistachios lightly for extra depth of flavor.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Bronwynne Bird says
Yet another amazing recipe.
I've made it twice. The first time, I had run out of coconut oil and just left it out, but it made them harder and not so fudgy. The second time, I came prepared and these are just so decadent.
I find them delightfully rich that I actually cut them smaller - about 30 squares (from the estimated 16 portions)
Just perfect.
Emma says
Yummy flavour. Need to keep in the fridge or too soft. Moreish. Tried freezing too which worked well, although more messy when raspberries defrosted.
Jo O'Neill says
I made these today and love the sharp fruity flavours. The great thing is you really don't need more than a couple to satisfy; unlike commercial mass produced ultra sweet products! Thanks!