This crunchy, chocolatey quinoa bark is the perfect blend of sweet, salty, and satisfying. It’s a nutrient-dense treat that feels indulgent yet supports your body with every bite.
Build Your Own Dark Chocolate Bark
This crunchy, chocolatey quinoa bark is the perfect blend of sweet, salty, and satisfying. Lightly toasted quinoa gives it an irresistible crispness, while tart cherries, orange zest, pumpkin seeds, and flaky sea salt add layers of flavor and nourishment. It’s a nutrient-dense treat that feels indulgent yet supports your body with every bite.
The best part? You can switch up the toppings with the seasons—think crushed peppermint in winter, dried berries in summer, or spiced nuts in the fall. Whether you’re winding down after a long day or craving something a little extra, this bark is the perfect go-to treat all year long.
Hormone-Supportive Ingredients
Packed with nutrient-dense foods that provide key vitamins, minerals, and healthy fats to help balance hormones and support a well-functioning cycle.
Blood Sugar Friendly
Designed to be satisfying without spiking blood sugar, helping to stabilize energy, mood, and cravings throughout the day.
More Dessert Recipes to Try
- Gluten-Free Vanilla Macaroon Collagen Cookies
- Mint Lime Matcha Chia Pudding
- Cashew Cacao Avocado Mousse
Build Your Own Dark Chocolate Bark
Ingredients
Base
- 1/2 cup pre-rinsed dry quinoa OR 1/3 cup chia seeds
- 10 oz 88% > high quality dark chocolate
- 1 tbsp coconut oil
Toppings
- 1/2 tsp flaky sea salt
- 1/2 cup tart cherries or other dried fruit
- 1/2 cup toasted pumpkin seed or other nut or seed
- 1 tsp orange zest or other zest OR 2-3 tbsp of another superfood boost! Ie. cacao nibs, hemp seeds, maca powder, ground flax for sprinkling over the top!
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Spread quinoa and pumpkin seeds on separate baking sheets. Toast quinoa until golden, 6-8 minutes, stirring once. Check frequently to make sure it does not burn. Toast pumpkin seeds for 3-4 minutes, until fragrant. Remove both from oven and set aside.
- Place chocolate and coconut oil in a heat-proof dish and microwave in 30-second increments until melted.
- Stir the toasted quinoa into the melted chocolate (if not using quinoa, add chia seeds). Pour onto the lined baking sheet and spread into an even square about 1/4 inch thick. Sprinkle on desired toppings.
- Place in refrigerator to set. Once hardened, remove and break into pieces. Store covered in the refrigerator or freezer.
