Quinoa Chocolate Bark 3, Ways
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 8x12 square of chocolate bark
Ingredients
For the quinoa chocolate bark:
  • 1/2 cup pre-rinsed quinoa
  • 10 oz high-quality dark or bittersweet chocolate (use dairy-free chocolate for vegan chocolate bark)
  • 1 Tbsp coconut oil, melted
For the toppings:
  • flaky sea salt, OR
  • 1/2 cup toasted pepitas and 1/2 cup dried cranberries, OR
  • 1/2 cup toasted sliced almonds and 1/2 cup toasted unsweetened coconut flakes
Instructions
  1. Preheat oven or toaster oven to 350 degrees. Line an 11x17 baking sheet with parchment paper.
  2. Spread quinoa on a separate baking sheet and toast until golden, 6-8 minutes, stirring once. Check frequently to make sure it does not burn. Remove from oven and set aside.
  3. If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4-6 minutes for the sliced almonds, 1-2 minutes for the coconut flakes, and 3-4 minutes for the pepitas. This will vary depending on your oven, so check frequently!
  4. Place chocolate and coconut oil in a heat-proof dish and microwave in 30-second increments until melted. Joy of Baking has some excellent instructions on tempering chocolate for chocolate bark here, but if you're lazy like me, you can just microwave it.
  5. Stir the toasted quinoa into the melted chocolate. Pour onto the lined baking sheet and spread into an even square about 1/4 inch thick. Sprinkle on desired toppings. Place in fridge to set. Once hardened, remove from fridge and break into pieces. Store covered in the fridge, or at room temperature if you've tempered the chocolate.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/12/quinoa-chocolate-bark-3-ways/