With Candy Season in full swing, my sweet tooth is living its best life. From cookies to cakes to endless ice cream experiments, I have been embracing every indulgence. But lately, my new obsession has been puffed up with quinoa chocolate bark – a treat that’s as satisfying as it is easy to make.
It’s beautiful and richer than your average violent, but still totally addicting. Imagine a caramel-like base that’s just the right amount of sweet, topped with smooth chocolate and your choice of high-quality, full-flavored toppings. The possibilities are endless, but I’ve narrowed it down to two irresistible versions: light pistachio, with a Tendty feel
Ingredients for Quinoa Chocolate bark
The list of ingredients for this bark is very short, and the ingredients are completely up to you. Use what you have where you are, follow your passions, and depend on the taste you like best.
Stir in the quinoa. Look for Qufed Quinoa (not raw Quinoa) online or at your local health food store. The texture is light and crispy—think rice krispies, but a little nuttier. It’s the key to that satisfying lunch, and any of their delicious ones are sprinkled with yogurt or salads.
Maple syrup. Use good things. It gives the bark a soft, caramel sweetness.
Nut butter. Peanut butter in chocolate version, white chocolate Tahini. But honestly, any butter or seed will work here – pick your favorite.
Salt. A generous pinch brings out all the flavor.
Coconut oil. Just a spoon helps the mixture to sit well.
Toppings. This is where the creativity comes in chopped nuts, dried fruit, sea salt, or anything that feels a little extra.
How to prepare a fluffy quinoa base
The base of this bark is the real star – it’s so beautiful, you can easily enjoy it on its own. Sweet, juicy, and perfectly crisp around the edges, it’s the kind of easy recipe you’ll make again and again.
It couldn’t be easier to put together. In a bowl, whisk the maple syrup, nut butter, salt, and coconut oil until smooth. Add the puffed quinoa and stir until everything is well combined. Spread this mixture in a layer on a lined baking sheet, and bake for about 15 minutes. As it bakes, the edges turn crispy while the center stays chewy – a literary dream. If you choose a Crunchier base, bake for a few minutes (just keep an eye on it to prevent burning).
Let the base cool completely before adding the chocolate. I like to let it set at room temperature, then put it in the fridge or freezer until it’s firm and ready to top. Once cooled, you will have the perfect balance of Chamelized Chew and light crunch. The best of both worlds.
Options for adding your own quinoa chocolate bark
I made two types of this cup – one dark and deep, left deep, light and light and light – but honestly, the beauty of this recipe is there. Once your base is baked and cooled, the topics are completely up to you.
Salted peanut butter puffed quinoa bark
This is based on the classic chocate-peanut butter pairing we all know and love. A little butterfinger, the peanut butter is a little rich, nuttery, and just the right amount of salty-sweet. A sprinkling of aggressive salt brings out the rest, while a touch of sesame adds an unexpected, sophisticated note. If you’re feeling adventurous, swipe a tablespoon of drippy peanut butter on the melted chocolate before spreading on top.
Pistachio tahini puntflew quinoa bark
For those who like something lighter, this white chocolate version is equally addictive. The base is made with Tahini, which gives it a subtle crunchy depth, and it’s finished with toasted coconuts, pistachios, and dried ice strawberries for a pop of color and lightness. Switch to raspberries or pureed cranberries if that’s what you have on hand – there’s no wrong way to make your own.
How to save the rest (if you have one)
This puffed chocolate cake keeps best in the fridge or freezer, especially if you plan to enjoy it over several days. The base and chocolate will soften slightly at room temperature, so store in an airtight container and wait for that perfect, satisfying crunch.
Can’t wait to see what flavor combinations you dream up – happy blurring!
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A simple and delicious chocolate bark recipe with a quinoa base.
Peanut butter chocolate bark:
- 1/2 a cup Maple syrup
- 2 spoons peanut butter
- 1 tablespoon coconut oil
- 1 1/2 a cup puff up the quinoa
- 1/2 teaspoon salt
- 2 cups Mix the dark chocolate with the milk
- Optional toppings: chopped chopped nuts, sesame seeds, soft salt
White chocolate pistachio:
- 1/2 a cup Maple syrup
- 2 spoons Tahini
- 1 tablespoon coconut oil
- 1 1/2 a cup puff up the quinoa
- 1/2 teaspoon salt
- 2 cups white chocolate
- Optional toppings: pistachios, dried strawberries, coconut flakes
- Preheat the oven to 350 degrees f and line a large baking sheet 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. Put this mixture on a sheet tray and spread the layer about 1/2 length. Do not spread too thin, as the base will spread slightly in the oven.
- Place the sheet pan in the oven and bake for about 15 – 20 minutes, until the quinoa is deep golden brown. Remove from the oven and let cool completely at room temperature until the base is completely set. Set in fridge or freezer until ready to top.
- Prepare the toppings. Melt the chocolate on 15-second heat in the microwave, stirring in between. Spread a layer as desired over the quinoa base, then add your toppings. Place back in the fridge until the chocolate has set.
- Cut the bark into pieces and enjoy!
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Bold words: puffed quinoa, chocolate, bark