It’s simple 2 layer Superfood Dark Chocolate Quinoa Bark: crunchy toasted nuts and seeds held together with pure maple syrup on the bottom and decadent dark chocolate studded with cranberries, sliced almonds and pistachios on the top.
Stop right there! Quinoa in chocolate?
First of all, YES!
Secondly, it’s true. I”m going full on hippy on you today with this granola style dark chocolate bark.
You guys, this flavor combination is odd. I get it. But .. it’s straight up lovely.
That’s what it is. I mean, lovely among other things like, fancy, and crunchy, and sweet, and completely perfect.
All that stuff that I wrote up there about the wonder that is this dark chocolate superfood quinoa bark .. all true, but not even the best reason to make it. You guys.. this stuff is LOADED with good for you ingredients. Think chia seeds, flax, quinoa, pistachios, pecans, cranberries.. you get the idea. This is refined-sugar free, nutrient-dense, guilt-free chocolate.
I went all fancy on you and named it “Dark Chocolate Superfood Quinoa Bark”, because it seemed like what a real “food blogger” would do.. but I’m going to level with you.. it’s a homemade candy bar. Aannnnnd now that I have learned how to make them.. EVERYBODY I know is getting some. Valentines day parties, hostess gifts, thanks for babysitting for me.. for free (again?) goodies.. you get the idea. You could definitely play with the toppings to make these bars holiday appropriate. Go with pistachios for St. Patrick’s Day, coconut and cranberries for Valentines Day, blueberries, cranberries and coconut for the 4th of July.. you get the idea. They are totally customizable. You an also play around with the ingredients. As long as you use 1 cup of nuts and 1/2 a cup of seeds you won’t throw off the ratios
Time Saving Tips and Tricks:
Prep: This recipe is so simple that there is little reason to prep ahead. However, if you’ve just gotta do something.. you can pre chop the nuts so that they are ready to go when you assemble the bars.
Make Ahead: Yes! The bark needs to be completely cooled before you can serve so making ahead is not only possible, it’s necessary. Follow recipe directions and store in the refrigerator for up to a week.
Freezer: You bet! This is my favorite way to store quinoa bark. Follow recipe according to recipe directions and then store in an airtight ziplock bag. When you need a snack.. pull out a little piece. You can eat it straight from the freezer or let it thaw a few minutes first. Either way, it’s delightful!
- ½ cup maple syrup
- 2 TBS coconut oil
- 2 tsp vanilla
- pinch of sea salt
- 1 cup uncooked quinoa, rinsed and dried
- ⅓ cup pistachios, roughly chopped
- ⅓ cup sliced almonds, roughly chopped
- ⅓ cup pecans, roughly chopped
- ⅓ cup mixed raw seeds (I used chia, hemp seeds, and ground flax).
- 12 oz dark chocolate, chopped (I used 85% dark chocolate)
- Cranberries, Coconut Flakes and additional nuts for topping (optional)
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small pot, melt together honey and coconut oil over medium low heat (stir continuously) until smooth. This took me about 2 minutes. Stir in vanilla and salt. Set aside.
- In a large mixing bowl, combine quinoa, pistachios, almonds, pecans and seeds. Stir to combine. Add honey/coconut mixture to the bowl. Use a rubber spatula to mix until all the dry ingredients are evenly coated with the wet ingredients.
- Spread out the mixture onto the prepared baking sheet in a thin even layer.
- Bake for 25 minutes, or until the quinoa is golden brown and crisp.
- While the bark is cooking, add chopped chocolate to a glass bowl and place the bowl over the top of a pot of boiling water to create a double boiler. Make sure that the bottom of the glass bowl is not touching the water. Stir regularly until the chocolate has completely melted and becomes smooth. Pour chocolate over the cooked quinoa bark in an even layer. Sprinkle with desired toppings (I used pistachios, coconut, sliced almonds and cranberries).
- Place pan in the freezer for 15 minutes, or until chocolate has completely solidified. Remove from freezer and break into pieces. Store in a sealed Ziplock bag in the refrigerator or freezer.
- Purchasing high quality chocolate is worth the splurge. Just a quick glance at the ingredient list of low quality chocolate can confirm that. I used organic 85% cacao chocolate made from cacao, pure cane sugar and vanilla bean. You really don’t need much else!
- The quinoa does not need to be cooked prior to adding it to this recipe. Quinoa is actually a seed even though we often treat it as pasta. It will toast up perfectly in the oven.
- This recipe was adapted from a recipe from the website halfbakedharvest.com . You can check out the original recipe HERE!
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