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Superfood Dark Chocolate Quinoa Bark

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  • Author: Bailey Sissom
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 20 servings 1x


  • 1/2 cup honey
  • 2 TBS coconut oil
  • 2 tsp vanilla
  • pinch of sea salt
  • 1 cup uncooked quinoa, rinsed and dried
  • 1 cup nuts, roughly chopped (I used pistachios, pecans and sliced almonds)
  • 1/3 cup mixed raw seeds (I used a combination of hemp hearts and chia)
  • 12 oz dark chocolate, roughly chopped
  • OPTIONAL: cranberries, Coconut Flakes and additional nuts for topping 


  1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. In a large mixing bowl, combine quinoa, nuts and seeds. Stir to combine. Add honey/coconut oil mixture to the bowl. Use a rubber spatula to mix until all the dry ingredients are evenly coated with the wet ingredients.
  4. Spread out the mixture onto the prepared baking sheet in a thin (about 1/4") even layer. It will spread as it cooks so leave a good amount of room around the edges.
  5. Bake for 15-25 minutes, or until the quinoa is golden brown and crisp. The edges may appear to "burnt", don't panic.
  6. 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.
  7. Place the pan in the freezer for 15 minutes, or until chocolate has completely solidified. Remove from freezer and break into desired size pieces. Store in a sealed Ziplock bag in the fridge or freezer.


  • To make this recipe vegan friendly sub maple syrup for the honey and use a  dairy free dark chocolate substitute.
  • 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 70% 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.