Food & Nutrition, gluten-free, Recipes, refined-sugar free, Sweet

Quinoa Chocolate Bark {V & GF}

QUINOA CHOCOLATE BARK {V & GF}

With Christmas around the corner, Quinoa Chocolate Bark is a deliciously simple recipe to make either as a dessert, or a gift for loved ones.  Plus, it can be made both vegan and gluten-free.  I love this  recipe because it’s super easy to make and the quinoa acts as a sort of “toasted rice” and makes for a lovely texture, plus a little added protein.  I also love the different toppings!  I recently made it for Thanksgiving using crushed pistachios from Izrael, ground espresso beans and Himalayan pink sea salt and it was delicious!

INGREDIENTS

1/2 cup pre-rinsed quinoa
10 oz high-quality dark or bittersweet chocolate (use dairy-free chocolate for vegan chocolate bark)
1 Tbsp coconut oil, melted

TOPPINGS
sea salt, OR
1/2 cup crushed pistachios, ground coffee and sea salt (not featured)
1/2 cup toasted pepitas (pumpkin seeds) and 1/2 cup dried cranberries, OR
1/2 cup toasted sliced almonds or hazelnuts and 1/2 cup toasted unsweetened coconut flakes

Quinoa Chocolate Bark_2_Gold&Thyme

METHOD

Preheat oven to 350 degrees F, 180 degrees C.
Line an baking sheet with parchment paper.
Spread quinoa on a separate baking sheet and toast until golden, 6-8 minutes, stirring a couple of times to make sure it doesn’t burn. Remove from oven and set aside.
If using any toppings that require toasting, spread them on a baking sheet and toast until golden – about 4-6 minutes for the pistachios, hazelnuts and sliced almonds, 1-2 minutes for the coconut flakes, and 3-4 minutes for the pepitas (pumpkin seeds). This will vary depending on your oven, so keep checking so that nothing burns!
Place chocolate and coconut oil in a heat-proof dish and place in a double-broiler. I just use a glass bowl over a small saucepan with about an inch or two of water.
Stir the toasted quinoa into the melted chocolate. Pour onto the lined baking sheet and spread evenly.  Sprinkle on desired toppings.
Place in fridge to set. Once hardened, remove from fridge and break into pieces.
Store covered in the fridge for up to 3 days.

Quinoa Chocolate Bark_3_Gold&ThymeQuinoa Chocolate Bark_4_Gold&Thyme

Quinoa Chocolate Bark {V & GF}
 
Prep time
Cook time
Total time
 
Quinoa Chocolate Bark is a delicious and simple recipe to make either as a dessert, or a gift for loved ones. Plus, it can be made both vegan and gluten-free.
Author:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
  • ½ cup pre-rinsed quinoa
  • 10 oz high-quality dark or bittersweet chocolate (use dairy-free chocolate for vegan chocolate bark)
  • 1 Tbsp coconut oil, melted
  • TOPPINGS
  • sea salt, OR
  • ½ cup crushed pistachios, ground coffee and sea salt (not featured)
  • ½ cup toasted pepitas (pumpkin seeds) and ½ cup dried cranberries, OR
  • ½ cup toasted sliced almonds or hazelnuts and ½ cup toasted unsweetened coconut flakes
Instructions
  1. Preheat oven to 350 degrees F, 180 degrees C.
  2. Line an baking sheet with parchment paper.
  3. Spread quinoa on a separate baking sheet and toast until golden, 6-8 minutes, stirring a couple of times to make sure it doesn't burn. Remove from oven and set aside.
  4. If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4-6 minutes for the pistachios, hazelnuts and sliced almonds, 1-2 minutes for the coconut flakes, and 3-4 minutes for the pepitas (pumpkin seeds). This will vary depending on your oven, so keep checking so that nothing burns!
  5. Place chocolate and coconut oil in a heat-proof dish and place in a double-broiler. I just use a glass bowl over a small saucepan with about an inch or two of water.
  6. Stir the toasted quinoa into the melted chocolate. Pour onto the lined baking sheet and spread evenly. Sprinkle on desired toppings.
  7. Place in fridge to set. Once hardened, remove from fridge and break into pieces.
  8. Store covered in the fridge for up to 3 days.