Chocolate Quinoa Bark
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Chocolate Quinoa Bark
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This two-ingredient chocolate quinoa bark, made with dark chocolate and puffed quinoa, is an easy, grown-up version of a homemade crunch bar.
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Ingredients
- ¼ cup uncooked quinoa*
- 8 ounces bittersweet chocolate chopped (60% to 65% dark, depending upon how intense of a chocolate flavor you prefer)
- Flaky sea salt for sprinkling (optional)
Instructions
- Puff the quinoa: Heat a wide skillet or pan that is at least 1-inch deep over medium to medium-high heat. (Note: different pots will heat and puff the quinoa differently, so you may need to experiment with yours to find the right temperature so that the quinoa pops but does not burn—I find that non-stick surfaces do best over medium-high heat, while stainless steel works best over medium.)
- Test your pot's temperature: Drop a small pinch of quinoa into the pan. It should pop within a few seconds. If this does not occur, adjust your pot's heat or wait a bit longer, until the test quinoa pops as described. Discard the "test" quinoa.
- Sprinkle a few tablespoons of quinoa over the pan's surface. Add only enough to coat the pan in a single layer, without crowding or overlapping the quinoa grains. As soon as the quinoa begins to pop (it may happen immediately), lift from the heat and shake the pan to agitate the grains. Continue shaking the pan off the heat, then as soon as the popping sound almost stops, pour the grains into a bowl or rimmed baking sheet (if you leave them in the pot, they may burn).
- Repeat, toasting the quinoa in batches until you have made the desired amount. If the quinoa tastes or smells burned, it has been overheated or left in the pan too long. Discard, as it will cause your chocolate bark to taste bitter.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bottom of the bowl touch the water), or melt it in the microwave in 20-second bursts, stopping to stir the chocolate between each. When only a few small pieces of chocolate remain, remove from the heat (or microwave) and stir until smooth, letting the residual heat finish melting it completely. Fold in the puffed quinoa.
- To make chocolate bark shapes: coat a cookie cutter of any shape with cooking spray, place it on a baking sheet lined with parchment paper or a Silpat mat. Pour the chocolate and quinoa into the cookie cutter, then sprinkle with a pinch of salt, if using. Alternatively, you can spread the chocolate in a single layer on a parchment or wax paper-lined baking sheet.
- Place the baking sheet in the refrigerator for 30 minutes to allow the chocolate to set. Gently remove the chocolate from the cookie cutters or, if making a single sheet, break the chocolate into pieces of the desired size. Enjoy immediately.
Notes
- TO STORE: Chocolate quinoa bark may be stored in a cool, dry place in an airtight container for 2-3 weeks.
- TO FREEZE: Freeze the bark and store for up to 3 months. Enjoy straight from the freezer or let defrost in the fridge or on the counter before serving.
Nutrition Information
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Serving
1(of 8)
Calories
184kcal
(9%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
2mg
(1%)
Potassium
191mg
(5%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
15IU
(0%)
Calcium
20mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8to 16 pieces, depending upon the size
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 184kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Potassium | 191mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 15IU | 0% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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