Superfood Chocolate Quinoa Bark
This Superfood Chocolate Quinoa Bark is a crunchy, nutrient-packed treat with quinoa, nuts, seeds, and rich dark chocolate. Perfect for a healthy snack or dessert!
Equipment
- Medium Saucepan
- Baking Sheet
- Mixing Bowl
- Spatula
- Measuring cups and spoons
Ingredients
- 1/2 cup honey or maple syrup both options work beautifully, maple syrup adds flavor
- 2 tablespoons coconut oil adds richness and helps bind ingredients
- 2 teaspoons vanilla for warm, comforting flavor
- 2 teaspoons instant coffee granules optional, enhances chocolate flavor
- a good pinch flaky sea salt to balance sweetness
- 1 cup uncooked quinoa rinsed and dried
- 1/2 cup raw almonds roughly chopped
- 1/2 cup raw cashews roughly chopped
- 1/2 cup mixed raw seeds hemp, flax, chia, and sesame seeds
- 12 ounces vegan or dark chocolate chopped, recommend 92% dark chocolate
- cacao nibs and dried roses for topping, optional
Instructions
- Rinse quinoa under cold water. In a saucepan, add rinsed quinoa and 2 cups water. Bring to boil, reduce heat to low, cover and simmer for about 15 minutes until fluffy and water absorbed. Let cool slightly.
- Preheat oven to 350°F (175°C). Spread chopped almonds, cashews, and mixed seeds on a baking sheet in a single layer. Roast for about 10 minutes, stirring halfway until golden and fragrant.
- In a medium saucepan over low heat, combine chopped dark chocolate and coconut oil. Stir continuously until melted and smooth. Remove from heat, stir in honey or maple syrup, vanilla, coffee granules (if using), and a pinch of flaky sea salt.
- In a large mixing bowl, combine cooked quinoa, roasted nuts, and seeds. Pour melted chocolate mixture over quinoa and stir until evenly coated.
- Transfer mixture to prepared baking sheet. Use spatula to spread evenly into a thin layer. Sprinkle cacao nibs and dried roses on top if desired. Place in fridge for about 2 hours until set.
- Once set, remove from fridge. Break into pieces and store in an airtight container. Enjoy as a snack, dessert, or breakfast on the go!
Notes
- If chocolate seizes, add a teaspoon of coconut oil and stir until smooth again.
- If bark doesn’t set properly, chill longer in the fridge.
- For less crunchy texture, add more melted chocolate before spreading.
- Substitute nuts with extra seeds for a nut-free version.
- Store in airtight container in fridge up to 2 weeks or freeze up to 3 months.