Fudge, Bark, and Candy —
April 25, 2017
5 from 3 reviews
I am a super chocolate fan, but oddly enough I don’t eat chocolate bars that often. I think it’s because I need more texture with my chocolate. Like, gimme some crunchy almonds or something. So this week, I made this Seedy Chocolate Quinoa Bark. It delivers all the crunch, and all the chocolate. I love…
Fudge, Bark, and Candy —
April 25, 2017
Seedy Quinoa Chocolate Bark
I am a super chocolate fan, but oddly enough I don’t eat chocolate bars that often. I think it’s because I need more texture with my chocolate. Like, gimme some crunchy almonds or something. So this week, I made this Seedy Chocolate Quinoa Bark. It delivers all the crunch, and all the chocolate. I love…
5 from 3 reviews
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- Seedy Quinoa Chocolate Bark
Seedy Quinoa Chocolate Bark
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I am a super chocolate fan, but oddly enough I don’t eat chocolate bars that often. I think it’s because I need more texture with my chocolate. Like, gimme some crunchy almonds or something.
So this week, I made this Seedy Chocolate Quinoa Bark. It delivers all the crunch, and all the chocolate.
I love decorating chocolate with colors and textures. So to accentuate the nuttiness of this bark, I topped it with pistachios and cacao nibs. And also dried rose hips and flaked sea salt.
In other news, I just started reading Sweetbitter, a novel about a young woman who moves to New York City and finds herself working at one of the best restaurants in the city.
It feels so ridiculously appropriate to an old part of my life: young girl moves to NYC, works in restaurants, and sort of gets swept up in it all. The familiar sense of community, the regulars, the endless chit chat, the late nights, the sore muscles, and the energy of it all. I just got it last night and already I’m on page 120.
I highly recommend it to anyone who’s ever been in the restaurant industry, or who’s even just been curious about the allure of the restaurant industry. It’s fantastic.
Hope you, dear friends, are off to a great week. Sending love to you all!
- Author: Sarah Fennel
Seedy Quinoa Chocolate Bark
5 Stars4 Stars3 Stars2 Stars1 Star5 from 3 reviews
Print Recipe
- Author: Sarah Fennel
Units:
Ingredients
for the bark
- 1/3 cup almonds, roughly chopped
- 1/3 cup walnuts, roughly chopped
- 1/4 cup pumpkin seeds, roughly chopped
- 1/4 cup flaxseed meal
- 1 tablespoon chia seeds
- 1 cup quinoa
- 1/3 cup maple syrup or honey
- 1 tablespoon coconut oil, melted
- pinch fine sea salt
for the chocolate top
- 9 oz dark chocolate, chopped
- 1 tablespoon coconut oil
- 2 tablespoons pistachios, chopped
- cacao nibs
- dried rose petals
- flaked sea salt
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine all bark ingredients and stir until well incorporated.
- Place bark onto prepared baking sheet, and spread a large piece of plastic wrap over the top. Use a rolling pin to spread the bark out to a 1/2 inch thickness.
- Remove plastic wrap from bark and bake for 20-25 minutes, until the bark turns a nice golden brown. The edges will be slightly more cooked, but this is OK! Allow to cool slightly while you melt your chocolate.
- In a double boiler, melt chocolate and coconut oil. Spread evenly over cooked bark, drizzling the last little bit of melted chocolate to create a drizzle pattern.
- Allow to cool for 5 minutes before topping with pistachios, cacao nibs, rose petals, and sea salt. Place in freezer for 30 minutes, then remove and cut into pieces!
Leave a comment and rate this recipe!
Is the quinoa to be rinsed & cooked first?
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Hi Kelly! I usually rinse it, but then you just pop the raw quinoa! Hope this helps 🙂
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What size do you cut up the pieces? I am going to make this!
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I haven’t ever left a review on a recipe, but this recipe is review worthy!!! It is super! SO YUMMY! My husband is a personal trainer and exercise physiologist, and I was looking for something to make for his clients this year for Christmas. It had to be healthy, but tasty enough to be a treat, and this for the bill perfectly! Besides all that it looks beautiful too, so it makes it a special gift to give. My husband gave a big thumbs up after trying my test batch! Thank you so much for posting this recipe. It is now my new go to recipe, not only at Christmas, but probably year round for our family. (I didn’t have rose petals for the top, so I used cut up dried cranberries and that worked great!)
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Hi Susan! Thank you for taking the time to leave such a sweet comment–it means the world to us. I’m so happy to hear you enjoyed this quinoa bark. Enjoy 🙂
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