Description
An easy and delicious chocolate bark recipe with a crunchy quinoa base.
Ingredients
Units
Scale
For the Peanut Butter Chocolate Bark:
- 1/2 cup maple syrup
- 2 tablespoons peanut butter
- 1 tablespoon coconut oil
- 1 1/2 cup puffed quinoa
- 1/2 teaspoon salt
- 2 cups mix of dark and milk chocolate
- Toppings of choice: chopped roasted peanuts, sesame seeds, flaky salt
For the White Chocolate Pistachio Bark:
- 1/2 cup maple syrup
- 2 tablespoons tahini
- 1 tablespoon coconut oil
- 1 1/2 cup puffed quinoa
- 1/2 teaspoon salt
- 2 cups white chocolate
- Toppings of choice: pistachios, freeze-dried strawberries, toasted coconut flakes
Instructions
- Preheat the oven to 350 degrees F and line a large sheet tray with parchment paper.
- Prepare the quinoa base. In a bowl, combine the maple syrup, nut butter, coconut oil, and salt. Whisk until smooth. Add the puffed quinoa and stir to combine. Add the mixture to the sheet tray and spread into a layer about 1/2 inch thick. Don’t spread too thin, as the base will spread a bit in the oven.
- Place the sheet tray into the oven and bake for about 15 – 20 minutes, until the quinoa is deep golden brown. Remove from oven and let cool completely at room temperature until the base is completely set. Set in the fridge or freezer until ready to top.
- Prepare the toppings. Melt chocolate in 15-second increments in the microwave, stirring in between. Spread a layer to the desired thickness over the quinoa base, then add your toppings. Set back in the fridge until the chocolate has set.
- Chop the bark into pieces and enjoy!
- Prep Time: 15
- Cook Time: 15
Keywords: puffed quinoa, chocolate, bark