Healthy Quinoa Chocolate Bark, packed full of superfoods like quinoa, chia, hemp, and pumpkin seeds, makes a sweet treat or healthy snack! This dark chocolate bark with quinoa is an easy recipe. One piece will satisfy your chocolate cravings!
If you love chocolate as much as I do, I'm sure you'll love this quinoa chocolate bark with chia!
It's an even healthier option than most other chocolate bark recipes. It's chock full of superfoods, like quinoa, pumpkin and sunflower seeds, hemp and chia. Not only that, its crunchy nature makes it deliciously addictive.
If you love this recipe for Trail Mix Chocolate Nut Clusters, you'll also love this chocolate quinoa bark!
Chocolate bark is the go-to after-dinner sweet treat I often make for a dinner party when I've run out of time. I can create it in just a few minutes. I've yet to meet anyone who doesn't like to end a meal with a piece of chocolate.
Here's what you'll need to make this superfood chocolate bark with quinoa and seeds.
- maple syrup: or honey
- coconut oil
- vanilla extract: pure is best
- espresso powder: optional, but it adds lots of rich flavour
- flaky sea salt: for sprinkling on top to give us that sweet and salty flavour contrast!
- quinoa: most brands are pre-rinsed now. You'll want to find a pre-rinsed brand as you won't be cooking the quinoa in water, you'll be using it dry
- nuts and seeds: I used pecans, sunflower seeds, pumpkin seeds, hemp seeds, chia seeds, but you can use what you have on hand.
- dark chocolate: you'll be melting and tempering this chocolate. Using a quality dark chocolate like Ghirardelli or Bernard Callebaut or a quality vegan chocolate will make all the difference in the world to this bark.
This is a simple two-part recipe. Here's a quick overview of what you'll do. Detailed instructions are in the recipe card below.
First, mix quinoa, nuts and seeds (use your favourites or whatever you have on hand) together with maple syrup (or honey) and coconut oil in a saucepan over low heat. Remove from the heat and add salt and vanilla.
Next, spread in a thin layer on a prepared baking sheet and bake in the oven.
While it's baking, melt and temper some quality dark chocolate.
Once the nut and seed mixture comes out of the oven, spread the melted chocolate on top. Sprinkle it with a little fleur de sel or other flaky sea salt and either let it set at room temperature or chill it in the refrigerator.
Break into pieces once it has set. Enjoy a healthy dark chocolate treat!
How to store chocolate bark
This chocolate bark can be stored at room temperature or in the refrigerator. You can freeze it in an airtight container if you'd like.
More chocolate bark recipes
More recipes for sweet treats
When you make this chocolate bark with quinoa, please leave a comment and a rating below. I love hearing when you've made one of my recipes, or how you've adapted it. Thanks in advance! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.
Healthy Quinoa Chocolate Bark
- 1 tablespoon maple syrup
- 2 tablespoon coconut oil
- 2 teaspoon pure vanilla extract
- 2 teaspoon instant espresso powder (optional)
- ½ teaspoon flaky sea salt, plus more for sprinkling on chocolate
- 1 cup dried quinoa, a pre-rinsed brand *
- ½ cup raw pecans, roughly chopped
- ½ cup raw pumpkin seeds, roughly chopped
- ¼ cup raw sunflower seeds
- 2 tablespoon hemp seeds
- 2 tablespoon chia seeds
- 12 oz dark chocolate, melted and tempered
- Heat oven to 350°F. Line a baking sheet with parchment paper.
- In a small saucepan over low heat, stir maple syrup and coconut oil until oil has melted. Remove from heat and add vanilla and salt.
- In a medium bowl, stir together quinoa, pecans, pumpkin seeds, sunflower seeds, hemp seeds, chia seeds and optional espresso powder. Add maple syrup mixture and stir until well combined.
- Spread evenly on prepared baking sheet. Bake for 20 - 25 minutes or until golden brown. Watch carefully and remove from oven if edges are beginning to brown too quickly.
- Meanwhile, melt ¾ of the chocolate in a glass bowl set over a pot of simmering water. Once melted, remove from heat and add the remaining chocolate pieces. Stir until completely melted.
- Spread over baked quinoa mixture. Refrigerate for 30 minutes (or freeze for 15 minutes) until chocolate has set. Break into pieces. Store extra at room temperature or in the refrigerator or freezer.