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Chocolate Quinoa Bark
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Chocolate Quinoa Bark

This two-ingredient chocolate quinoa bark, made with dark chocolate and puffed quinoa, is an easy, grown-up version of a homemade crunch bar.

Total Time
45 mins
Servings: 8 to 16 pieces, depending upon the size
Calories: 184 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¼ cup quinoa uncooked
  • 8 ounces bittersweet chocolate chopped (60% to 65% dark, depending upon how intense of a chocolate flavor you prefer)
  • sea salt for sprinkling (optional, flaky

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 8 to 16 pieces, depending upon the size

Amount Per Serving

Calories 184

% 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.